Gluten Free Garlic Mashed Potato Pizza

Jeanine Friesen, Guest Pizza Storyteller shares her recipe & story

Garlic Mashed Potato Pizza on Gluten Free Crust |

Garlic Mashed Potato Pizza on Gluten Free Pizza Dough

Gluten Free Pizza Dough Recipe


2 cups all-purpose gluten free flour (500 mL) 
1 tsp granulated sugar (5 mL) 
1/2 tsp salt (2 mL) 
2 tsp xanthan gum (10 mL) 
2 tsp instant rise yeast (10 mL) 
2 Tbsp canola oil (30 mL) 
3/4 cups warm water (175 mL)


1. Preheat oven to 400°F (200°C). In bowl, combine flour, sugar, salt, xanthan gum and yeast. Add canola oil and water. Beat at medium speed, scraping the bowl when necessary, for about 4 – 5 minutes, until the dough is smooth and thick. Adjust with more flour or water as necessary. (The mixture should form a slightly sticky ball.)
2. Spray a 15 inch (38 cm) pizza pan with canola oil. Rub hands with canola oil. Pat and stretch the dough to fit the pan. Cover dough loosely with plastic wrap and let sit in a warm place for 20 minutes.
3. Bake for 10 minutes.
4. Add toppings and broil pizza 4 inches (10 cm) from the heat until cheese bubbles and crust is golden brown.

Garlic Mashed Potato Pizza Recipe


1 gluten-free pizza crust – recipe above (1)
1 pound boiled baby potatoes, skins on (500g)
1/4 cup canola margarine (60 mL)
6 cloves roasted garlic* (6)
1/2 teaspoon salt (2 mL)
1/4 teaspoon ground black pepper (1 mL)
1 medium tomato, diced (1)
2 Tbsp canola oil (30 mL)
1 clove garlic, minced (1)
1 teaspoon balsamic vinegar (5 mL)
1/2 teaspoon dried basil (or 2 leaves fresh) (2 mL)
salt and pepper to taste
2/3 cup crumbed feta cheese (150mL)
2 onion greens, chopped (2)


  1. Prepare crust according to instructions.
  2. While the crust is baking, mash together the boiled potatoes, canola margarine, roasted garlic, salt, and pepper. Set aside.
  3. In a small bowl, combine the tomato, canola oil, minced garlic, balsamic vinegar, basil, salt, and pepper. Stir until blended.
  4. After the crust has baked for the initial 10 minutes, remove from oven. Brush the crust with the oil/vinegar mixture from the tomatoes.
  5. Spread mashed potatoes evenly onto the crust. Next, scatter the tomato mix on top of the potatoes. Top with the crumbled feta cheese and broil 4-inches (10 cm) from the heat, until the crust and toppings begin to brown.
  6. Sprinkle the top with chopped onion greens, slice and enjoy!

*To make your own roasted garlic, remove the outside papery layer on a head of garlic, leaving only the cloves. Cut about 1/4″ off the top of the head, exposing the ends of the cloves. Drizzle with a few teaspoons of canola oil. Wrap in aluminum foil, place on a baking sheet, and bake in a 350 degree F oven for 30-45 minutes, or until the cloves feel soft. Garlic can be roasted while you are baking something else (preferably savoury), or you can roast a few heads of garlic at once, to make it worth the effort.

The Great Pizza Story Contest

The Great Pizza Story | www.canolaeatwell.comYou won’t want to miss your chance to win pizza making lessons for you and 5 friends with Chef Mary Jane Feeke.  Chef will either come to your home or you can visit her shop for your private lessons.  Be the envy of your friends and enter today!

Simply visit The Great Pizza Dough Contest Page, fill in your info and submit.  You can even share the contest info with your friends for additional entries.

Jeanine’s Pizza Story – Adventures in a Gluten Free Kitchen

Gluten Free Garlic Mashed Potato Pizza by Jeanine Friesen of | www.canolaeatwell.comHopefully your family enjoys an occasional pizza night. It doesn’t have to be a weekly scheduled thing, or even a regular event, but hopefully, every once in a while, your family gathers around a large, round pan of dough that’s been heaped with your favourite sauce and toppings.

Sure, pizza is firmly established in the cannon of Italian cuisine, but the nice thing about good food is it’s universal appeal. All ethnicity’s and food traditions can adopt the pizza as their own, there are almost no rules regarding what can go on top of that dough crust.

But, for me, there are rules about what can go in the crust. Since I have celiac disease, I miss the convenience of picking up the phone and ordering delivery. Who wouldn’t? You call, wait, slip the delivery guy your credit card and a small tip and in a few minutes your enjoying some family time around the table or in front of a favourite movie.

That convenience just isn’t available to me anymore. Sure, some delivery places offer gluten-free crusts, but then there’s the cross-contamination to be concerned about. I don’t want family pizza night to turn into a regrettable, preventable illness for me.

The answer is, of course, to make a pizza which, it turns out, isn’t inconvenient at all. Making a homemade pizza also has the added advantage of drawing the rest of the family into the process, extending family-time and instilling some important lessons about food preparation into helping children.

The Canola Growers have an excellent crust that works well as the base for any pizza – from a traditional Margarita to a meat lovers with bacon, ham, pepperoni, and salami to the elegant garlic mashed potato combination of gourmet pizza ingredients that I discovered in a great little pizza chain while on vacation with my family.

Eat Well…Jeanine Friesen

Jeanine Friesen in a Canola Field | www.canolarecipes.caJeanine has been a passionate gluten-free baker since being diagnosed with celiac disease 5 years ago.

The only thing she enjoys more than creating great tasting gluten-free recipes is helping others live a flavorful gluten-free life.

She is the editor of The Baking Beauties, author of The Everything Guide to Living Gluten-Free and a freelance recipe developer and gluten-free baker.

When not working in the kitchen, Jeanine enjoys exploring Manitoba’s beautiful outdoors with her husband, two children, and their pup.





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