Hashbrown Pizza Crust

I made this hashbrown crust into a pizza with Canadian bacon, fresh mozzarella, fresh steamed spinach, and topped it with oregano when it came out of the oven. The real reason I think I like this recipe for a gluten free crust? IT HOLDS UP WELL ENOUGH TO PICK UP!

HASHBROWN PIZZA CRUST

1lb frozen shredded hashbrowns, thawed

4 eggs

1/2 cup shredded cheese

 (I used shredded sharp cheddar since I didn’t have mozzarella, and it worked great)

Set your frozen hashbrowns out to thaw an hour or two beforehand.

Preheat your oven to 400.  Beat four eggs in a large mixing bowl. Add the thawed hashbrowns and 1/2 C cheese. Mix well.

Form into a crust with your hands on parchment paper (do NOT forget the parchment paper, it sticks terribly otherwise!) on top of a pizza stone or baking sheet. Bake at 400 for 30 minutes.

Top with your favorite toppings, and bake again until the cheese is melted. Cut and serve hot.

Servings: 6