This pizza crust made from potato, yam, and onion gets golden brown when pan-fried in a skillet. Then it's ready to receive your favorite pizza toppings before being finished in the oven. 

Preparation

Shred onion, yam, and russet potato in a food processor or on a box grater. Toss with salt and allow to sit for 10 minutes.

Squeeze out any excess water that the salt has drawn out of the vegetables, then transfer mixture to a work bowl. Add the parsley, egg, rice flour, and Parmesan cheese. Mix to incorporate evenly.

Heat a skillet on medium heat. Add enough olive oil to coat the bottom of the pan. Scoop 3–4-ounce portions of the potato mixture and place into the hot oil. Spread to a thickness of about ½ inch and approximately 4 inches in diameter. Pan fry until golden brown, 3–5 minutes per side. Remove to a rack to drain, then repeat with remaining crusts.

Continue until all vegetable crusts are made. Add more oil as needed to ensure even browning. If a clean, circular edge is desired, cut crust with a round cookie or biscuit cutter before topping.

Preheat oven to 400°F.

Place veggie crusts on a lined baking sheet and top evenly with mozzarella, sliced tomato, and basil. Bake for 6–10 minutes, until cheese is melted. Serve immediately.