Goat Cheese & Cipollini Potato Pizza (Gluten Free)

Talk about over doing it during the holidays. Seriously. Currently living with major regrets this morning after a weekend of gluttony. Apparently nothing has changed, and more than likely never will. 

So this is why I am going on an air diet. After my coffee. 

Okay maybe after lunch. 

And dinner. 

And wine. because my heart needs it. google told me so.

I’ll start eating air in between each bite/gulp. That might slow me down. 

However I’ll probably still eat and drink the same amount.

Actually I definitely will.

*sigh*

SO the only thing left to do is maybe change WHAT I am eating. At least for today. Because God knows after yesterdays Easter Carrot Cake splurge I’ll certainly be making it again in the next couple of weeks. 

((((help meeeeeeee))))

Goat Cheese & Caramalized Cipollini Potato Pizza. 100 percent gluten free. 100 percent has dairy. So this doesn’t make it paleo, however, just lose the cheese (and seriously consider a different diet, I’d rather eat a lit lightbulb than give up my heavy cream). 

One of my favorite parts about this almost guiltless za? You can make individual pizzas for portion control (OR you can eat three for the price of one!)

Recipe Notes:

I love the combination of sweet & savory. Which is why I chose to use both russet & sweet potatoes. And I definitely recommend doing the same.

I used a mandolin to really get the potato slices nice and thin. It is difficult to not lose a finger tip/slice evenly when using a knife. But it isn’t impossible. However definitely a great investment and you can get a mandolin for pretty cheap so do yourself a favor and purchase one! They also are great for salads, cheeses, meats, the works. If you choose not to use a mandolin you may need an extra potato or two (the thicker the slice, the smaller the pizza).

I topped the pizza off with goat cheese and a little romano cheese. I wanted the melting factor that the romano cheese has when shaved as well as the sharp bite, since goat cheese tends to be a little more smooth & mild in flavor.

If your store doesn’t have cipollini onions, just use yellow onions. Only a slight flavor change (hardly noticeable).

And feel free to make one giant pizza as oppose to three individuals. Individuals are easier to serve, since this pizza doesn’t always give you a clean slice.

5.0 from 2 reviews

Goat Cheese & Cippolini Potato Pizza (Gluten Free)

Prep time:  45 mins

Cook time:  35 mins

Total time:  1 hour 20 mins

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Ingredients

• 1 Sweet Potato, thinly sliced
• 1 russet potato thinly sliced
• 2 tbsp olive oil
• ½ tsp salt
• ½ tsp pepper
• 1 tsp cumin
• 1 tsp corn starch
• 8 Cipollini Onions, sliced thin + 2 tbsp olive oil
• ½ cup goat cheese, crumbled
• ¼ cup shaved romano cheese

Topping

• Honey

Instructions

1. First preheat your oven to 400 degrees.
2. Next in a large bowl add your potato slices, 2 tbsp olive oil, salt, pepper, cumin and corn starch. Toss until everything is mixed together.
3. On a large pizza pan arrange your potato slices, slightly overlapping one another in a circle to create the pizza "crust". You may do one giant pizza, or two - three smaller individual servings.
4. Place in oven and roast until potatoes are tender for about 25-30 minutes and then remove from oven. Set aside until all toppings are ready.
5. While potatoes are roasting in a small pan add your 2 tbsp olive oil and thinly sliced cippolini. Turn heat to medium and begin to caramelize your onions, stirring every 3 minutes or so (as you don't want onions to burn, lower heat if necessary). This can take anywhere from 30-45 minutes. Once onions have reached desired caramelization remove from heat and set aside.
6. Assemble potato pizza with onions, goat cheese crumbles & romano cheese.
7. Place back into oven and bake for another 4-6 minutes or until cheese has melted.
8. Remove from oven, drizzle with honey and serve warm.

3.5.3208