Potato Pizza

Since the start of Chaturmas, the pops only eats salads and farrari foods. So for the parent's 24th anniversary, which was yesterday, he wanted me to make them pizza that he could eat. Having visited Lowes 3 times, Home Depot, and a masonry place, I was in no mood to cook yesterday. Today's a new day, and despite feeling sick, I feel bad we didn't get them anything for their anniversary, which they surprised they made it to 24 years of togetherness, so potato pizza it is.

Originally, the idea was to use some sort of farrari flour like rajagda or singoda flour which you can find at some Indian stores. But after we thought about it, debras made of farrari flours usually turn out very hard and break like crackers instead of being soft. 

I found this recipe online for potato pizza, which is actually for those who are on gluten-free diets. Obviously I had to modify it for Swaminarayan appropriateness, so here it is. It turned out to be surprisingly delicious!

Ingredients:

5 Yellow Potatoes--These are great for all-purpose cooking. Russet Potatoes are even better for baking and can be used instead.

1 tablespoon Singoda Flour--I believe Egg Replacement powder should be a good substitute since the original recipe asked for 1 egg.

3 Tomatoes--Sliced

Mozzarella Cheese

Salt, Pepper, & Italian Seasoning to taste

Any additional toppings: brocolli, black olives, bell pepper, etc.

Directions:

1. Wash and shred the potatoes. Put into colander. Sprinkle with 1 teaspoon salt and let sit for 10 minutes. Pre-heat oven to 350F.

2. In a small bowl, add a few teaspoons water to Singoda flour and mix. The mixture should have a liquid consistency.

3. Lightly grease a skillet or pie pan. A nonstick saute pan will work as long as it does not have a rubber or plastic handle.

4. Press all the extra starch out of the potatoes in the colander. Transfer the potatoes into the skillet and mix in the flour mixture.

5. Evenly spread out and press the potato mixture into the bottom of the skillet similar to any other pizza crust.  Bake, uncovered, for 25 minutes at 350F.

6. Sprinkle some olive oil onto the crust and bake for another 20 minutes at 350F.

7. Place one layer of tomato slices onto the crust. (add other toppings if you wish) Sprinkle with salt, pepper, Italian seasoning to taste, and a light layer of mozzarella cheese. Bake for 15-20 minutes at 350F.

AWESOME EKADASHI-CHATURMASNESS! ENJOYYYYYYYY