If you love loaded baked potatoes and pizza, this Loaded Potato Pizza with Shredded Potato Crust combines the best of both in one irresistible dish. Instead of traditional dough, a crispy shredded potato crust creates the perfect gluten-free base for melted cheese, smoky bacon, fresh chives, and a cool sour cream drizzle. It is a hearty, family-friendly meal that works beautifully as a weeknight dinner, game day appetizer, or weekend comfort food.
Prep Time
20 minutes
Cook Time
45 minutes
Total Time
1 hour 5 minutes
Servings
6 servings
Potato Crust
3 large russet potatoes, spiralized or shredded
1 large egg
½ cup shredded mozzarella cheese or cheddar cheese
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
Toppings
1 cup shredded mozzarella cheese or cheddar cheese
½ cup cooked bacon, crumbled
1 bunch fresh chives, finely diced
Sour cream, for drizzling
Prepare the Potato Crust
Preheat the oven to 425°F.
Spiralize or shred the potatoes and place them in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. Removing excess moisture is essential for achieving a crispy crust.
Transfer the potatoes to a large mixing bowl. Add the egg, shredded cheese, Parmesan cheese, garlic powder, salt, and black pepper. Stir until all ingredients are evenly combined.
Line a baking sheet or pizza pan with parchment paper and lightly brush it with olive oil. Spread the potato mixture into a thin, even circle approximately 10 to 12 inches in diameter. Press the mixture firmly to help it hold together during baking.
Bake for 25 to 30 minutes, or until the edges are golden brown and the center is firm.
For an extra crispy crust, carefully flip the crust using a large spatula and return it to the oven for an additional 10 minutes.
Add the Toppings
Remove the crust from the oven and evenly sprinkle the shredded cheese over the surface.
Scatter the crumbled bacon across the cheese layer.
Return the pizza to the oven and bake for 8 to 10 minutes, or until the cheese is fully melted and bubbling.
Finish and Serve
Remove the pizza from the oven and allow it to cool for a few minutes.
Sprinkle the diced chives evenly over the top.
Drizzle with sour cream just before slicing and serving.
Serve warm and enjoy.
For the crispiest potato crust, squeeze out as much moisture as possible before mixing the ingredients.
Cheddar cheese creates a richer loaded potato flavor, while mozzarella offers a milder taste and excellent meltability.
You can customize the toppings by adding caramelized onions, sautéed mushrooms, diced jalapeños, or extra bacon.
For a fully gluten-free meal, confirm that all packaged ingredients, including bacon and seasonings, are certified gluten-free.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 375°F oven until crisp.
