Potato Flour Pizza Dough
Speed - 100%
Simplicity - 100%
Tastiness - 96%
99%
Yummy!
The pizza crust was light, slightly crumbly, and really flavorful. The shrimp, garlic, and chili topping went really well with the rich coconut flavor of the dough.
Ingredients
For the Potato Flour Pizza Dough
- 1 Cups Potato Flour
- 1/3 Cup Coconut Flour
- 1/2 Cup Coconut Oil
- 1/2 Cup Water
- 1 Teaspoon Salt
For the Toppings
- 1/4 Cup olive oil
- 6 Cloves garlic finely chopped
- 250 Grams Shrimp peeled
- 1 Teaspoon Red Chili Flakes
- 1 Piece Egg Yolk
Instructions
- Whisk together the potato flour, coconut flour, and salt in a bowl.
- Stir in the egg, oil, and water.
- Stir until dough comes into a smooth ball. Add more coconut flour, a tablesppon at a time, if the dough is too wet.
- Flatten the dough onto a pizza pan.
- Bake for 8 minutes at 425F.
- Top your parbaked pizza crust and brush the edges with egg yolk.
- Add your toppings.
- Finish baking for another 10-15 minutes.
This potato flour crust came out crisp, holding well together, but a bit crumbly – actually very similar to a traditional pie crust. Still very pleasant to the bite but definitely lacking the pull that you’d likely get from a typical pizza crust.
Potato flour feels really dense and a bit slippery to the touch. It actually has a texture very similar to corn starch and tapioca flour. Given this fact, I’m assuming that it would bake hard as a brick if used on its own. To keep my crust a bit light, I added some coconut flour and I’m guessing almond flour would have the same effect.
The use of coconut flour alone would make this dough too loose so we’re adding in an egg for binding.
I’m also adding a half cup of coconut oil to keep the dough smooth and to reinforce that nutty coconut flavor.
The dough will be really wet in the beginning, similar to slightly dry mashed potatoes. Don’t worry and don’t add any additional flour. This should come together into a smooth workable ball after some mixing.
Roll out the dough onto your pizza pan, forming slightly thicker edges to keep your toppings in the center. Bake the crust for 8-10 minutes at 425F.
Take the parbaked crust out of the oven and add your choice of toppings on.
A simple garlic, shrimp, and chili topping would work perfectly with the rich coconut flavor of this crust.
Wanting something similar to a traditional pie crust, I decided to brush the edges of my crust with egg yolks for some sheen and color.
Finish off the pizza for another 10-15 minutes at 425F or just until the shrimps cook perfectly. Remember, overcooking these shrimps would make them too tough and rubbery.
Tired of making hot pizza in a hot kitchen? Get outdoors this summer. I started making my pizzas on a gas grill with the KettlePizza Gas Pro. It’s a nifty little gadget that lets you make pizza on a gas grill. It’s my favorite thing I bought this year. Everyone loves pizza. Everyone loves barbecue. Win-Win!
Potato Flour
Potato flour can be slightly confusing, because there are two different variations out there. One of these is potato starch flour, while the other is simple potato flour. The latter is what was used in this recipe.
While these two vary from one another, they are both made from potatoes. A key difference is the density. In particular, potato starch flour tends to be a fairly fine white flour, while potato flour is much heavier and has a strong potato flavor.
The reason for these differences is that potato flour is created from whole potatoes (either raw or cooked) that are dried and then ground. This type of flour easily absorbs liquid and is rarely used on its own. Instead, the amount of potato flour needs to be balanced carefully. If you don’t do that, you end up with gummy baking.
That issue is the key reason I needed to use coconut flour in this recipe along with an egg for binding.
In contrast, potato starch flour tends to be much lighter and is more common in cooking. It acts to promote a light texture and is also frequently used as a thickener, such as in gravies. Of the two, potato starch flour is much more common. Still, potato flour does have its uses as well.
Using Potato Flour
In most cases, recipes use potato flour to help promote a specific texture and outcome. For example, potato flour is effective as a way to increase moisture or to help hold the product together.
However, there are relatively few recipes out there that rely on potato flour. Instead, most use potato starch instead. The reason for this is that potato flour seems to act best as an added ingredient, rather than a key flour. Still, for recipes like this pizza dough, potato flour can work very well.
Dietary Considerations
As for diets, potato flour isn’t allowed on any diet that also restricts potatoes. For example, the flour wouldn’t be acceptable for anybody following a paleo diet.
However, it is still acceptable on many other types of diet, such as keto. In fact, some advocates even argue that potato flour can offer significant benefits due to the presence of resistant starch (particularly in the potato starch flour option). Likewise, potato flour is a good fit for anybody who is just avoiding gluten.
But, that being said, potato flour still isn’t an extremely common choice for wheat flour alternatives. It may still work for your needs but be aware that there are relatively few recipes for the flour out there.
Ingredients
For the Potato Flour Pizza Dough
- 1 Cups Potato Flour
- 1/3 Cup Coconut Flour
- 1/2 Cup Coconut Oil
- 1/2 Cup Water
- 1 Teaspoon Salt
For the Toppings
- 1/4 Cup olive oil
- 6 Cloves garlic finely chopped
- 250 Grams Shrimp peeled
- 1 Teaspoon Red Chili Flakes
- 1 Piece Egg Yolk
Instructions
- Whisk together the potato flour, coconut flour, and salt in a bowl.
- Stir in the egg, oil, and water.
- Stir until dough comes into a smooth ball. Add more coconut flour, a tablesppon at a time, if the dough is too wet.
- Flatten the dough onto a pizza pan.
- Bake for 8 minutes at 425F.
- Top your parbaked pizza crust and brush the edges with egg yolk.
- Add your toppings.
- Finish baking for another 10-15 minutes.
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