Hashbrown Pizza Crust

[angel-jd1]

I am not sure who recommended this, but I am pretty sure it was someone on this board. I tried it tonight and it was so GOOD!! Just wanted to say thanks!!

-Jessica

For those who have no clue what I'm talking about.....you can make a pizza crust out of hashbrowns.

I used a pie plate, thinly sliced hashbrowns

Pour some hashbrowns into a lightly Pam'ed pie plate/pizza pan.

Defrost Hashbrowns and press onto the sides of the dish.

I added some garlic powder and oregano and basil to the hashbrowns.

Bake for about 20 min at 350...or until slightly brown and crispy.

Top with pizza sauce, toppings(meat, veggies) and cheese bake for another 10-12 min. and you now have a great quick pizza!! YUM!!

[wildones]

I posted about hash brown crust like you described for quiche, but have not tried it for pizza- it sounds yummy ! I will have to try it soon. My kids are probably more upset about not having pizza than any other food. We have tried gluten free pizza crusts (from the mixes) and have not liked them.

Lorraine

[khyricat]

sounds yummy- I use potatoes and or onions sliced thin as a crust for quiches and other things like that.. hadn't thought of pizza... but had been debating trying it in a lasagna recipe... layers and all..

[angel-jd1]

I made this again the other day. Made a Ham and pineapple pizza was SOOOO good.

I used regular sauce, but then also added a little bbq sauce (sweet baby ray's) for some extra kick. It was AWESOME!!!

-Jessica

[MySuicidalTurtle]

Do you buy frozen hashbrowns or make them from home? If you buy them whih brand do you get?

Kristina

[angel-jd1]

I use Ore-Ida Hashbrowns..the thinly sliced NOT the country style(chunky). Mr. Dell's is another gluten-free brand that you could use, and I have used before.

-Jessica

[MySuicidalTurtle]

I just made this and it was okay. I think next time I will cook the hashbrowns longer and use less sauce but it's still yummie!

[Lima]

Pardon my ignorance: I'm Australian. We have something here called hash browns, but they don't sound much like what you're talking about. Could you please elaborate on what they are? Thanks!

I'm new to celiac disease and this board. Thank goodness for this and other internet resources; I'd still be following a lot of bad advice without them. You people are very supportive and encouraging, and I've learnt a lot from you already.

Just a little about me: I'm 47, supposedly asymptomatic (though I've run a bit of a gamut over the years, I now realise), though definitely coeliac, with blood results over the top and biopsy showing 'severe' damage. Been gluten-free a month now, and loving it - mostly. Still having the odd foggy brained day, but oboy, is this what normal digestion feels like?

My biggest problem is not boring my friends & family, as I'm still excited to realise all the things I CAN eat. They're very patient, but it's not of great moment to them the way it is for me when I find I can adapt another recipe or find a great tasting substitute. Successes so far: home made gluten-free pasta and crepes. Failure: scones (I think you call them biscuits?) which absolutely failed to rise. They made good soft crumbs, though. Dubious: bread, the formula for which I made up as I went. It rose fine and looked fabulous but tasted to me like dry cake. My partner, on the other hand, had no idea it was gluten-free and ate it quite happily, so I guess it was my expectations that made it a dubious success, not the thing itself.

Thanks for being here!

Lindy M

South Australia

[angel-jd1]

Hashbrowns are potatoes thinly sliced. They are usually fried as a side dish.

-Jessica

[j9n]

I saw a recipe on Foodtv where someone ( I can not remember which show) made a crust using pasta but I bet it would work with shredded potatoes (hashbrowns). this is assuming you can have dairy. Basically make a mixture of hasbrowns, shredded cheese and eggs in a oven ready fry pan. Fry it until it the bottom is crispy then put under the broiler until the top is crispy. I bet it would make an awesome pizza crust. I am going to try it this weekend. Very high calorie though I am sure!

[angel-jd1]

I think I need to go buy some hashbrowns........I had forgotten about this recipe ha

-Jessica

[VegasCeliacBuckeye]

Lima,

Americans have about 5000 versions of cooked/fried potatoes -- its no wonder people get them confused -- even Americans have differing opinions betweem hash browns, home fries, potatoes o brien, etc.

When you grate a potato on a cheese grater, the "pieces" are hash browns (well, they become hash browns with some oil, salt and pepper...)

Hope this helps,

Bronco

[lpellegr]

If you can find frozen hashbrown potato patties (like McD's hash browns) they make very good mini-pizzas with even less work. When I was newly diagnosed and feeding my family english muffin pizzas, this was my version of dinner, and everyone pouted when I wouldn't share.

[Lister]

"Ore-Ida Hashbrowns" yay another person with no problems with ore-ida now i can try my frys that have been in the freezer hmm i bet good in chili

i love the idea for the pizza i have to try it sometime after i start eating dairy again

[queenofhearts]

Hi Lindy! I'm a mad baker myself so one of the first things I did after my endoscopy (even before the official diagnosis) was to head straight for the kitchen & start experimenting with different flours. Do you know about xanthan gum? It replaces gluten in recipes to help bind the starches, aid rising & keep the crumble factor down. You just need to use a little bit, so don't freak out when you see the price. It goes far. Also, run out and get some sorghum flour to use in the bread-- it REALLY helps with the moistness. Bette Hagman & Annalise Roberts have great baking books that will help a lot. I've made both biscuits/scones & yeast bread with enough success that my family ate them with gusto... actually the biscuits were gobbled up in no time, just like the old wheat ones! Now if only all those flours weren't so doggone pricey!

Happy Baking,

Leah

[DingoGirl]

Hi Lindy! I'm a mad baker myself so one of the first things I did after my endoscopy (even before the official diagnosis) was to head straight for the kitchen & start experimenting with different flours. Do you know about xanthan gum? It replaces gluten in recipes to help bind the starches, aid rising & keep the crumble factor down. You just need to use a little bit, so don't freak out when you see the price. It goes far. Also, run out and get some sorghum flour to use in the bread-- it REALLY helps with the moistness. Bette Hagman & Annalise Roberts have great baking books that will help a lot. I've made both biscuits/scones & yeast bread with enough success that my family ate them with gusto... actually the biscuits were gobbled up in no time, just like the old wheat ones! Now if only all those flours weren't so doggone pricey!

Happy Baking,

Leah

Leah - would you mind posting your biscuit recipe? I would be SO happy to have good biscuits.....with honey and butter.... Oh the pain of not having fluffy biscuits.....

[TCA]

Leah - would you mind posting your biscuit recipe? I would be SO happy to have good biscuits.....with honey and butter.... Oh the pain of not having fluffy biscuits.....

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