Recipe: Gluten-Free Margherita Spiralized Pizza

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Not a day goes by where I don’t get the question, “Don’t you get sick of eating spiralized noodles?” My answer is no, because I eat such a variety of flavors in my dishes (props to me), that I feel like I’m eating something new in texture and flavor every day! BUT, since I’m the only blog out there exclusively dedicated to cooking with the spiralizer, I feel like it’s my duty to bring to you something other than pasta, noodles and the like. In fact, I’ve now created a tab on my recipe index called “pizza & sandwiches, etc.” 

If you didn’t see my teaser post yesterday on spiralized sweet potato pizza, check it out. Sorry about that, I was so dang excited that I made a gluten-free and spiralized pizza, I had to share. The pizza yesterday was made with sweet potato “noodles.” In today’s recipe, I used regular white Idaho potatoes, to change it up.

 

The verdict? Sweet potato wins – it adds a sweet flavor that enhances all the other flavors from the cheeses, seasonings, and tomatoes. However, the Idaho potatoes do offer a saltiness that’s more reminiscent of real pizza crust. Tomato, tomah-to, potato, potah-to. Both are finger lickin’ good.

Speaking of fingers. I apologize in advance for my bitten nails in the pictures…. Homegirl needs a mani.

Inspiralized Tip: It’s crucial to press down the noodles in the skillet and leave in the fridge for AT LEAST 15-20 minutes. This packs them in tightly so that when you go to fry up the “noodle crust,” it doesn’t fall apart. 

Recipe: Gluten-Free Margherita Spiralized Pizza

Prep Time: 30 minutes

Cook Time: 25 minutes

Total Time: 55 minutes

Servings: 1 pizza

Recipe: Gluten-Free Margherita Spiralized Pizza

Ingredients

  • 2 potatoes, peeled, Blade C (sweet potato or Idaho)
  • 2 tbsp olive oil, divided
  • 2 eggs
  • salt and pepper, to taste
  • 3 tsp of garlic powder, divided 2 tsp and 1 tsp
  • 5 quarter-inch slices of mozzarella cheese
  • 5 leaves of basil
  • 1 cup of tomato basil sauce (made from previous Inspiralized recipes or store-bought)
  • Parmesan cheese, to top

Instructions

  1. Place a large skillet over medium heat. Pour in 1 of the tablespoons of olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, and the first 2 tsp of garlic powder. Cook the noodles, stirring every 30 seconds - 1 minute until potatoes soften and smell cooked. If you are using sweet potato noodles, noodles will turn a deeper orange. If you are using Idaho potatoes, noodles will slightly brown and become sticky.
  2. Once the noodles are cooked, place in a large bowl and add in eggs. Mix to combine thoroughly.
  3. Pour the noodles into a 10" skillet. Make sure that the noodles are spread evenly and that you can't see the bottom of the skillet.
  4. Once noodles are set, lay plastic wrap or baking paper over the noodles.
  5. Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better - I left mine in for 25.
  6. Take the skillet out of the refrigerator and place over medium heat. On another burner, place on a large (10-12") skillet but do not turn on the heat. Do not move the skillet with the noodles for about 5 minutes and let cook.
  7. Turn up the heat to medium underneath the other skillet (without the noodles) and pour in the other tablespoon of olive oil. Once oil heats, flip the noodle skillet over and into this new skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula. Fry this side for another 5-7 minutes.
  8. While this side of the crust is cooking, set your oven to broil.
  9. Once both sides are crispy and the noodles have become the "crust," take off the heat. Spread the tomato basil sauce on top of the pizza, leaving an inch or two of noodle crust between the sauce and the edges (so you can grab it when eating!)
  10. Top with mozzarella slices, season with salt, pepper and the last teaspoon of garlic powder. Place in the oven for about 7-10 minutes or until mozzarella melts without browning and the crust becomes crispy.
  11. Take out of the oven (remember to use an oven mit!), sprinkle with Parmesan cheese and top with basil.
http://inspiralized.com/recipe-gluten-free-margherita-spiralized-pizza/

Instructions with Pictures

Place a large skillet over medium heat. Pour in 1 of the tablespoons of olive oil. Once oil heats, add in the potato noodles and season with salt, pepper, and garlic powder. Cook the noodles, stirring every 30 seconds – 1 minute until potatoes soften and smell cooked. If you are using sweet potato noodles, noodles will turn a deeper orange. If you are using Idaho potatoes, noodles will slightly brown and become sticky. 

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Once the noodles are cooked, place in a large bowl and add in eggs. Mix to combine thoroughly.

Pour the noodles into a 10″ skillet. Make sure that the noodles are spread evenly and that you can’t see the bottom of the skillet. 

Once noodles are set, lay plastic wrap or baking paper over the noodles. 

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Place a pot over the paper/plastic wrap and press down firmly and slowly. You want to flatten and condense the noodles as much as possible. Put something heavy inside of the pot to add extra weight. Place this in the refrigerator for at least 15-20 minutes. The longer the better – I left mine in for 25.

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Take the skillet out of the refrigerator and place over medium heat. On another burner, place on a large (10-12″) skillet but do not turn on the heat. Do not move the skillet with the noodles for about 5 minutes and let cook.

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Turn up the heat to medium underneath the other skillet (without the noodles) and pour in the other tablespoon of olive oil. Once oil heats, flip the noodle skillet over and into this new skillet. If any noodles go out of place, simply hold them in with a wooden spoon or spatula. Take a large spatula and press down on the crust (or use a regular spatula and press down in sections) to flatten. Fry this side for another 5-7 minutes. 

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While this side of the crust is cooking, set your oven to broil.

Once both sides are crispy and the noodles have become the “crust,” take off the heat. Spread the tomato basil sauce on top of the pizza, leaving an inch or two of noodle crust between the sauce and the edges (so you can grab it when eating!)

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Top with mozzarella slices, season with salt, pepper and the garlic powder. Place in the oven for about 10 minutes or until mozzarella melts without browning and the crust becomes crispy. 

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Take out of the oven (remember to use an oven mit!), sprinkle with Parmesan cheese and top with basil.

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Comments

  1. What a cool idea! I’m totally making a vegan version soon.

  2. Have you tried zucchini noodles with this pizza? Curious how that would work?

    • Barbara – thanks for writing in! I have tried and they do not bind as well as the potato noodles do. Plus, the carb-y nature of the potatoes give it a real pizza feel. I will be posting up a zucchini noodle burger soon, so stay tuned for that! Thanks for following :)

  3. RaeAnn Anderson :

    Hi,
    Do you have any idea how white potatoes store after spiraled? I made the mistake of trying to prep early not realizing how wet the white potato would be (will they store in a ziploc for a couple of days)? Thanks, and love your site and spiralizing :)
    Rae

  4. I started a sweet potato crust yesterday but DH decided he wanted something else for supper. Also, I must have had much larger sweet potatoes than yours because I had a LOT of noodles, so I sandwiched the crust between two silpat and two cookie sheets, weighted it down, and refrigerated it overnight. Tonight I baked it for a while, then broiled it, then added a white sauce and a three-cheese mix. It stuck around the rim of the pan, but so what. It was delicious! We ate the whole thing!

  5. I did something similar with a hashbrown pizza. Hand grating the potatoes was OMG hard on my shoulders!, I’m excited to use my spiralizer to simplify this process.

  6. Hi Ali, love your recipes and recently bought your cookbook. You wouldn’t happen to have the calorie count for the pizza, would you? Thanks!

  7. This made me SO happy! Cannot wait to try

  8. This recipe makes me SO happy! Cannot wait to try it

  9. Hi.. Is it possible to do this without the egg or can you suggest a substitute?

  10. What temperature do you broil it at?

  11. I have started using Microsoft’s Edge web browser. The font print on your website is viewed by that browser as being very faint which makes it hard to read. The pics are fine, in fact, fantastic. Just having a hard time with the light font. Other web sites seem to have darker bolder print when viewed by Edge. Thanks.

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