How to make it

  • Preheat oven to 450F and line a 9x13" cookie sheet with parchment. Mist parchment with cooking spray and set aside.
  • Wrap garlic in foil and roast 40 minutes, until soft. Squeeze cloves out of their skins into the bowl of a food processor and add the olive oil. Puree and set aside.
  • Using a mandoline slicer or a very sharp knife, cut potatoes into very thin slices. Place into a bowl and cover with cold water. Set aside.
  • In a large bowl, combine yeast, rice flours, millet flour, potato starch, cornstarch, baking powder, salt and guar gum.
  • Add water and honey and stir well. It should look somewhat between a batter and a dough. If it's dry, add a little warm water.
  • Spread batter evenly on the parchment lined sheet.
  • Drain the potatoes and pat them dry.
  • Cover the crust with alternating-colour slices of the potatoes.
  • Sprinkle with salt and pepper and brush with the roasted garlic puree.
  • Place on the bottom rack of the oven and bake 13 minutes.
  • Top potatoes with red onion and crumbled goat's cheese.
  • Return to oven and bake another 15 minutes on the lowest rack, until crust and potatoes are done and crispy.

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  • jo_jo_ba 12 years ago
    Amount Per Serving
    Calories: 250.5
    Total Fat: 4.4 g
    Cholesterol: 3.3 mg
    Sodium: 38.5 mg
    Total Carbs: 48.7 g
    Dietary Fiber: 2.4 g
    Protein: 4.3 g
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