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Shredded Spud Crust

Thinly sliced potatoes make a delicious, gluten free pie crust! I topped it off with arugula, figs, pumpkin seeds, Miyoko's galic herb cashew cheese and olive oil.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Servings: 4
Calories: 98kcal

Ingredients

  • 2 potatoes peeled and grated
  • 1 egg lightly beaten
  • 1/4 tsp salt

Instructions

  • Preheat oven to 400 degrees F.
  • Lightly oil a 9-inch pie pan. (coconut or avocado oil)
  • Squeeze out excess liquid from grated potatoes and place in a large bowl.
  • Mix in salt and egg until well combined with potatoes.
  • Press potatoes into the pie pan. Make sure to cover the sides.
  • Bake crust for 30 minutes or until it turns golden brown.
  • Remove from oven when done.
  • Enjoy it warm with your favorite toppings.

Notes

I used one sweet potato and one golden spud. You can use any spud comob you want.  Next time I will use purple and red potatoes.  Can’t wait!  

Nutrition

Calories: 98kcal | Carbohydrates: 19g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 167mg | Potassium: 464mg | Fiber: 2g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 21mg | Calcium: 19mg | Iron: 1mg
Shredded Spud Crust (2)

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