MINI PIZZAS WITH POTATO DOUGH

These delicious mini potato dough pizzas can satisfy your pizza cravings without leaving you with the unpleasant feeling of overeating. Arrange the potato wedges with tomato sauce and your favorite vegetables and enjoy with pleasure!

Tomatoes: harness critical trace elements, phytochemicals, vitamins and minerals to support many of the liver's functions. Lycopene is a favorite nutrient that the liver adores. The liver uses it to protect itself from cell damage, and lycopene helps the liver detoxify red blood cells safely, smoothly, and efficiently. The fruit acids in tomatoes help keep the gallbladder healthy by helping to flush out sludge from the gallbladder and even reducing the size of gallstones. Even poorly grown tomatoes have a high mineral content. These minerals often reach the deep, inner core of the liver, helping to prevent disease where it normally starts in humans.

Potatoes: rich in amino acids that specifically suppress the growth of viruses. Potatoes are high in glucose, which provides the liver with nutrients it relies on to keep itself strong. It also helps to build up glycogen stores, the very resource that protects us from blood sugar problems, weight gain, fatty liver and dirty blood syndrome. Potatoes keep the liver grounded and stable, providing us with good health. They are shunned for being nocturnal plants, when in fact they have the ability to reverse many varieties of chronic disease.

Ingredients:

• 2 kilograms of potatoes, peeled and cut into cubes;
• 1 tsp garlic powder;
• 1 tsp onion powder;
• 1 tsp dried oregano .

Pizza sauce:

• 1/4 cup pure tomato puree (find one without additives);
• 1/2 tsp. dried oregano ;
• 1/4 tsp. dried thyme ;
• 1/2 tsp. raw honey.

Garnish 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 slices of zucchini;
• Some fresh arugula;
• A little fresh basil.

Method of preparation:

Preheat the oven to 200°C. Line a baking sheet with parchment paper. To prepare the base, add 300 ml. water in a medium saucepan, bring to a boil and add a steamer basket. Place the potatoes in the basket, cover and steam for 5 to 10 minutes until tender. Take them out and cool them completely.

Place the potatoes in a bowl along with the garlic powder, onion powder and dried oregano . Mash them with a fork or potato masher until smooth. Using a teacup, shape the mixture into 8 loaves 1 to 2 cm thick and 8 to 10 cm in diameter. Place in the oven and bake for 20 minutes.

While the loaves are baking, make the sauce by mixing the tomato puree, dried oregano , dry thyme , raw honey and 2 tbsp. water.

Remove the potato cakes from the oven and brush each with 1 to 2 tbsp. tomato sauce. Arrange the ingredients on top of each of the mini potato cakes and return to the oven for 15-20 minutes until browned and set. Remove from the oven and add the arugula and basil. Serve immediately and enjoy!