Mini Potato Cake Pizzas
Ingredients
- 2 pounds potatoes, peeled and diced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
Sauce
- 1/4 cup pure tomato paste (without additives)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon raw honey
Topping Options
- 3 to 4 yellow and red cherry tomatoes
- 1/4 small red onion, thinly sliced
- 2 to 3 mushrooms, thinly sliced
- 3 to 4 zucchini or summer squash slices
- Small handful of arugula
- Small handful of basil
Preparation
Preheat the oven to 400°F/200°C. Line a baking sheet with parchment paper.
In a medium-sized pot, bring 3 inches of water to a boil and place a steaming basket. Add the diced potatoes to the basket, cover, and steam for 5 to 10 minutes until soft. Remove and let them cool completely.
In a bowl, combine the steamed potatoes, garlic powder, onion powder, and dried oregano. Mash them with a fork or potato masher until smooth.
Using a 1/8 cup measure, form the potato mixture into 8 patties, approximately 1/2 to 3/4 inch thick and 3 to 4 inches in diameter.
Place the patties on the lined baking sheet and bake for 20 minutes.
While the potato cakes are baking, prepare the sauce by mixing together the tomato paste, dried oregano, dried thyme, raw honey, and 2 tablespoons of water.
Remove the potato cakes from the oven and spread 1 to 2 tablespoons of tomato sauce on each cake.
Arrange your desired toppings on each mini potato cake.
Place the potato cakes back in the oven and bake for an additional 15 to 20 minutes until browned and firm.
Remove from the oven and garnish with arugula and basil.
Serve and enjoy!