Mini Potato Cake Pizzas

These pizzas are built to satisfy your belly AND your tastebuds, and won't leave you feeling sluggish! They are dairy/gluten/egg free and make with simple, whole ingredients. Potatoes have easily accessible glucose that the liver loves, they are a very grounding food (they literally grow in the ground and bring up all the minerals from the soil into the potato). They are a wonderful source of clean carbohydrates and have anti-viral properties.

I love to top these with some tomato sauce (Rao's is the best), sauteed onions and mushrooms, sliced chicken sausage and basil. I will often steam and mash the potatoes ahead of time so that they are ready to shape into pizza cakes and bake when I'm ready to eat them.

For potato cakes:

2 lbs potatoes, peeled and diced

1 teas onion powder

1 teas garlic powder

1 teas oregano

1/4 teas salt

For toppings:

Red sauce of your choice

onion, sliced

mushrooms, sliced

chicken sausage, sliced

handful of fresh greens such as basil or arugula

(other optional toppings: zucchini, bell pepper, pineapple, red pepper flakes)

To make the potato base steam the diced potatoes for about 15 minutes or until soft. Mash with the onion, garlic and oregano and salt. Put parchment paper on a baking tray and use a 1/2 cup measurement to portion out potatoes and pat flat. Bake at 400 degrees for 20 min. While they are baking, saute all toppings together in some olive oil.

When cakes are slightly browned remove from oven, spread the tomato sauce on each one, generously top with toppings and return to over for another 15-20 minutes until browned and firm. Sprinkle with fresh greens/herbs. Enjoy!

Recipe adapted from: https://www.medicalmedium.com/blog/mini-potato-cake-pizzas