Eggplant Potato Crust Pizza

By Other
Try this great recipe for a fun take on pizza! Use a leftover baked potato from a previous meal to cut out baking time.

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  • Prep Time:

Main Dishes

Serves: 4
Cups of Fruits & Vegetables per Serving:
Think Variety; Think Color: Red, White, Blue


Flat bread
1 russet potato
1 tablespoon olive oil 
1/4 teaspoon salt
1 1/2 cups flour
1 egg

1 eggplant (lightly grilled and sliced thin)
4 roma tomatoes (sliced thin)
5 large basil leaves (rough chopped)
1 8 oz ball of fresh mozzarella (sliced thin)
Salt and pepper to taste
1 teaspoon crushed red pepper flake

1 tablespoon olive oil
1 8 oz can whole, peeled tomatoes
1 tablespoon chopped basil 
1/4 teaspoon dried oregano


Puree all sauce ingredients and simmer on stove top over medium heat for 10 minutes, then let stand.

Bake the potato until it is tender, then cool in the fridge. 

Preheat your oven to 500 degrees F. 

Once the potato is cool, peel it and mash the pulp. 

Mix in olive oil, salt, flour and egg and blend well.  

Let the dough sit at room temperature for 10 minutes to rest.

Press dough onto an oiled pizza pan. 

Lightly sprinkle the dough with salt and pepper and add the crush red pepper. 

Next, spread sauce on the dough and place an even layer of eggplant, tomatoes and cheese on top of the dough. 

Top by sprinkling with crushed basil.

Bake the pizza in oven for approximately 15 minutes or until the crust is golden brown. 

Cut and serve.


Nutritional Information

  • Calories:    
  • Carbohydrates:    g
  • Total Fat:    g
  • Cholesterol:    mg
  • Saturated Fat:   g
  • Dietary Fiber:    g
  • % of Calories from Fat:    %
  • Sodium:     mg
  • Protein:    g
  • Recipe Credit
  • Recipe courtesy of Ciruli Brothers.



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