Here’s a weird entry. In my worst of lazy-cooking days, I may actually resort to instant mashed potatoes as a side dish. Yeah, it’s generally a terrible thing to do, but it’s hard to pass up “cooking” something with boiled water.
While “cooking” some of these potatoes the other week, I noticed how firm and sticky they are—almost like dough. And that’s when it hit me, use these potatoes for a pizza crust.
Did it work? Technically, yes. Was it good? It wasn’t bad. But it took forever to bake the crust, so it’s not really a practical alternative to bread or the dreaded cauliflower crusts.
That said, it’s worth a try because it’s cheap and easy. If it doesn’t work for you, you’ll at least have a version of a giant Pringle. And that can’t be too bad.
What you’ll need:
- 4 oz of dried potato flakes
- The amount of water called for in the potato instructions (2 cups, in my case)
- 2-3T flour
- Salt and spices, to taste
- Cooking spray
- Your favorite pizza sauce, cheese and toppings
What to do:
Add the flour and salt and spices to the dried potatoes and mix well.
Make the potatoes by adding the hot water, mix well.
When the potatoes are “done,” spray cooking spray on a non-stick cooking sheet and spread the potatoes on the cooking sheet.
Cook for a really long time at about 300-350 degrees. I went a little hotter than that, but I think low and slow is best. I can’t really tell you how long, but I know my crust took more than 30 minutes, maybe up to an hour.
When the crust is done, let it cool before adding sauce, cheese and toppings.
Return to the oven and cook until the cheese is fully melted.