Potato Crust Pizza

Makes 6 (4 inch) pizzas.

Ingredients

For the crust:

• 4 large red or gold potatoes, chopped potatoes
• 1 ½ teaspoons sea salt
• 1 tablespoon baking powder
• 1 teaspoon garlic powder
• ½ cup of tapioca starch

For the pesto:

• 1 cup fresh basil leaves
• 1 cup fresh parsley 
• ¼ cup walnuts
• 1 tablespoon lemon juice
• 2 garlic cloves 
• 2 tablespoons olive oil 
• ¼ teaspoon sea salt

To serve 

• Cherry or grape tomatoes and fresh basil leaves

Instructions

1. Preheat the oven to 400 F and line two large baking tray with parchment paper.
2. Peel and chop the potatoes into large chunks. Steam the potatoes in a stovetop or microwavable steamer until tender. Let it cool to room temperature.
3. Place the steamed potato, salt, garlic powder, baking powder and tapioca starch in the bowl of a food processor and process it till smooth.
4. Dollop about ½ cup of the potato batter on to the baking sheet and spread into a round shape with a spatula. Each baking sheet can accommodate 3 mini pizza base.
5. Bake for 20 minutes until a toothpick when inserted in the middle of the pizza base comes out clean.
6. While the pizza base bakes, combine the basil and parsley leaves along with the walnuts, garlic, lemon juice and olive oil in the bowl of a food processor and process it till smooth. You want to add a tablespoon of water if the pesto is too thick. 
7. Once the pizza base is bakes, let it cool for 5 minutes. Slather with the prepared pesto and top with sliced cherry or grape tomatoes and serve immediately.