Gluten-Free Saag Paneer Potato Crust Pizza
1 hour 20 minutes
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About Gluten-Free Saag Paneer Potato Crust Pizza
Craving pizza but want a healthy, gluten-free twist? This Saag Paneer Potato Crust Pizza is the perfect solution! We're ditching the traditional dough for a crispy, flavorful potato crust, making this recipe incredibly easy and naturally gluten-free.The star of the show is the vibrant saag paneer topping: creamy paneer cheese and spinach simmered in aromatic Indian spices. A sprinkle of cheddar cheese, a drizzle of desi ghee, and a crack of pepper complete this unique fusion pizza, offering a comforting and delicious meal.This recipe is a quick, wholesome lunch or dinner option perfect for busy weeknights and impressing guests with its unique Indian-inspired flair. Get ready for a flavor explosion!
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See the 30-Day PlanRecipe Time & More
Prep30 minutes
Cook50 minutes
Total1 hour 20 minutes
Ingredients
For the Potato Crust
- 500 gm Potato russet potatoes recommended
- 50 gm Cheddar Cheese shredded
- 30 gm Potato Flour or all-purpose flour for non-gluten-free version
- 2 tbsp Ghee clarified butter
- 1.5 tsp Salt or to taste
- 1/4 tsp Pepper black, freshly ground
For the Saag Paneer Topping
- 300 gm Cottage Cheese indian cheese, crumbled
- 250 gm Spinach fresh, roughly chopped
- 2 tbsp Ghee clarified butter
- 1 Onion finely chopped
- 1 tsp Ginger-Garlic Paste
- 1 Chili adjust to taste, green, minced
- 1 tsp Garam Masala
- 1 tsp Coriander Powder also known as dhania powder
- 1/2 tsp Cumin Powder also known as jeera powder
- 1.5 tsp Salt or to taste
- 1/2 cup Cream heavy cream
- 2 cup Mozzarella Cheese shredded
Instructions
Prepare the Potato Crust
- Rinse, peel, and cut 500g russet potatoes into chunks. Steam until very soft, about 15-20 minutes.
- In a large bowl, mash the steamed potatoes. Add 50g shredded cheddar cheese, 30g potato flour (or all-purpose flour), 2 tbsp desi ghee, 1.5 tsp salt, and 1/4 tsp black pepper. Mix well to form a dough.
- Preheat oven to 200°C (400°F).
- Spread the potato mixture onto a baking sheet, forming an 8-inch circle. Bake for 20 minutes.
- Gently press down on the crust with a spatula to flatten it slightly. Bake for another 10 minutes, or until golden brown and crispy.
Prepare the Saag Paneer Topping
- Heat 2 tbsp desi ghee in a large pan over medium heat. Add 1 finely chopped onion and cook until translucent, about 3-5 minutes.
- Add 1 tsp ginger-garlic paste and 1 minced green chili. Cook for another minute until fragrant.
- Stir in 250g roughly chopped spinach, 1 tsp garam masala, 1 tsp coriander powder, 1/2 tsp cumin powder, and 1.5 tsp salt. Cook for 4-5 minutes, or until the spinach wilts.
- Pour in 1/2 cup heavy cream and cook until most of the liquid has evaporated, about 2-3 minutes. Stir in 300g crumbled paneer.
Assemble and Bake the Pizza
- Spread about 1/3 cup of the saag paneer mixture over the baked potato crust, leaving a 1/2-inch border.
- Top with the remaining saag paneer mixture and sprinkle generously with 2 cups shredded mozzarella cheese.
- Bake for 8-10 minutes, or until the cheese is melted and bubbly and the crust is golden brown.
Recipe Notes
Expert Tips
- For extra crispy crust, parboil the potatoes before steaming.
- Adjust the amount of green chili to your spice preference.
- Feel free to add other vegetables to the saag paneer topping, such as bell peppers or peas.
- If your potato crust is too wet, add a bit more potato flour to help bind it together.
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Recipe Nutrition
Calories: 406kcalCarbohydrates: 28gProtein: 20gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 5.7gMonounsaturated Fat: 11.4gSodium: 1710mgFiber: 5gSugar: 3g
divya jain
Articles: 38
4 Comments
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Great recipe! I’m eager to try it.
This looks divine! Can’t wait to make it.
This looks so good! Appreciate the share.
What a delicious idea! Thanks for sharing.