A potato pizza crust topped with peanut satay chicken, spinach and peppers – what could be better for pizza nights?

A potato pizza crust (gluten and dairy-free) topped with peanut satay chicken, spinach and peppers - what could be better for pizza nights? #pizza

I have to give Grant full credit for this recipe – it was his idea.  It came about because I received a goodie pack of products from Crazy Richards Peanut Butter and I wanted to use their awesome products in something slightly different than my normal chocolate and peanut butter combinations.  Not that chocolate and peanut butter isn’t a good combination (it rocks!) but I wanted to come up with something unusual.  

My family loves peanut satay chicken (using this recipe).  So much.  And we have recently discovered how to make really yummy potato pancakes (recipe here).  So Grant suggested we combine the two.  Grant helped me with the actual implementation of this recipe – he is the guru of potato pancakes after all!  But you can also feel free to use just the topping on a regular pizza crust – it works just as well, it’s just not that different and unique as this recipe is.  

So give this satay chicken potato pizza a go – you’ll be glad you did!  Apologies for the poor photo but it’s really difficult to get a decent image of this yumminess .. you’ll just have to trust me that it’s awesome to eat and make it!

Satay chicken potato pizza
Serves 4
Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
679 calories
47 g
65 g
47 g
26 g
23 g
322 g
1392 g
16 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 679
Calories from Fat 396
% Daily Value *
Total Fat 47g
Saturated Fat 23g
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 13g
Cholesterol 65mg
Sodium 1392mg
Total Carbohydrates 47g
Dietary Fiber 9g
Sugars 16g
Protein 26g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the crust
  1. 3 medium potatoes (white or sweet)
  2. 1 egg
  3. 1 tbs potato flour/starch
  4. 1/2 tsp baking powder
  5. 1/2 tsp salt
  6. 1/2 onion, finely chopped
For the sauce
  1. 1 can full-fat coconut milk (13.5 oz/400mL)
  2. 2 tbs curry powder
  3. 2 tbs ginger powder
  4. 3/4 cups crunchy peanut butter
  5. 2 tbs raw sugar
  6. 3 tbs tamari sauce
For the toppings
  1. 1 chicken breast (200g)
  2. 1 roasted red pepper
  3. 1/2 cup spinach, coarsely chopped
For the crust
  1. Grate the potatoes and squeeze to remove as much moisture as possible.
  2. In a large bowl, beat together egg, potato flour, baking powder and salt.
  3. Mix in potatoes and chopped onion. The mixture will appear relatively dry, but ensure it is as mixed as possible.
  4. Heat oil of choice (I used peanut oil) in a large skillet over medium heat.
  5. Spread the entire mixture across the skillet and allow the bottom to cook. Flip carefully to cook the other side. Set aside until ready to assemble.
For the sauce
  1. Combine all ingredients in a small bowl until well mixed.
  2. Set aside 1/4 cup for use on the base.
For the toppings
  1. Place the chicken in a saucepan of boiling water and poach until cooked through.
  2. Set aside to cool and shred into bite-sized pieces.
  3. Place in the remaining sauce mixture and stir until well coated.
  4. Assemble the pizza by spreading the reserved sauce on the potato base, then placing chicken, pepper and spinach in top.
  5. Bake in a pre-heated 375F oven for 10 minutes.
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A potato pizza crust (gluten and dairy-free) topped with peanut satay chicken, spinach and peppers - what could be better for pizza nights? #pizza