
Potato Noodle Crust Mini Pizzas
Instead of dough, spiralized potato stands in for the crust here, cooked briefly in a pan before it is pressed flat and baked until firm. Tomato sauce, mozzarella and basil turn it into a lighter take on a margherita pizza.
- Total time
- 40 min
- Prep
- 10 min
- Cook
- 30 min

Ingredients
Method
Heat the oven to 200 C (400 F).
Spiralize the potatoes into noodles with the Tupperware Spiralizer and cook them briefly in an oiled pan, seasoned with salt, pepper and garlic powder, until tender and lightly browned; transfer to a bowl.
Stir the egg into the potato noodles.
Divide the mixture in two and press each portion into a round on the Tupperware Silicone Baking Sheet to form the pizza bases; bake for 15 minutes until firm.
Top with tomato sauce and mozzarella and bake for 5 minutes more.
Finish with basil leaves and parmesan and serve right away.







