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.
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