Gluten Free Egg and Mushroom Potato Pizza
Prep time
Cook time
Total time
Pizza is a family favorite and I made this unique “pizza” crust out of potatoes. Gluten Free Egg and Mushroom Potato Pizza can be used as a pizza-like appetizer to enjoy at your next party or as an entrée accompanied with a fresh spring green salad. It has veggies, protein, and carbs to completely satisfy and satiate. The fortified eggs provide omega-3s and vitamin D for optimal brain and heart health. The turmeric and ginger have so much flavor, antioxidants, and anti-inflammatory properties. They even help support immune health. Who knew healthy food can taste so incredibly delicious.
Cuisine: American
Serves: 16
  • Cooking spray
  • Crust:
  • 3 large brown eggs
  • 1 tsp ground turmeric
  • 2 cups (8 ounces) grated sharp cheddar cheese, divided
  • 3 cups grated raw potato with skins (3 small potatoes)
  • ½ tsp salt
  • Filling:
  • 3 large brown eggs
  • 1 tsp grape seed oil or extra virgin olive oil
  • 1 ½ cups onion, chopped
  • 2 ½ cups (about 4 ounces) mushrooms, sliced
  • ½ red bell pepper, chopped
  • 2 Tbsp fresh ginger, minced
  • ½ tsp salt
  • Italian parsley for topping (optional), chopped
  1. Preheat oven to 400 degrees. Prep a 9-inch deep dish glass pie pan with a cooking spray (I like using my Misto) and set aside.
  2. In a large bowl, beat the eggs with the turmeric until well blended and set aside. Saving a handful of the cheese to "garnish" the pie filling, add the cheese into the egg mixture. Mix and set aside.
  3. Grate the potatoes and add to the egg and cheese mixture. Add the salt. Stir to blend.
  4. Pour into your prepared pie pan, and pat the mixture evenly up the sides and onto the bottom of the pan. This is your crust. Bake for 40 minutes.
  5. While the crust is baking, beat the eggs for the filling in a small bowl until they are light and fluffy. Set aside.
  6. In a large nonstick frying pan, heat the oil over medium high heat. Add the onions and cook for 2 minutes without stirring.
  7. Add the mushrooms, red peppers, ginger, and salt. Stir all the ingredients together and cook for about 5 minutes.
  8. Pour the cooked vegetables into a large bowl and set aside to thoroughly cool.
  9. Just before the 40 minutes cooking time for the crust is done, add the well beaten eggs to the cooled, vegetable mixture. Stir to thoroughly blend the filling.
  10. Take the crust out of the oven. Pour the filling into the crust and spread it evenly in the center of the pie.
  11. Sprinkle the remaining cheese over the filling, and continue to bake for 20 more minutes. Cool for 20 minutes.
  12. Slice into 16 pieces like a pizza. Serve at room temperature and sprinkle with chopped Italian parsley (optional).
Nutrition Information
Serving size: 1 slice Calories: 182 Fat: 7.2 Saturated fat: 2.9 Carbohydrates: 24.5 Sugar: 9.5 Fiber: 8.9 Protein: 8.8
Recipe by Sarah Koszyk at