Leftover Mashed Potato Pizza, with Ham & Broccoli

Time: 35 mins
Serves: 2
Tags: Family, Gluten Free


We love pizza! This delicious ham & broccoli pizza is really easy to make, and adds leftover mashed potato to the base for a delicious, gluten free crust! Drizzle with a little Sweet Chilli Sauce before serving for that sweet and salty flavour contrast.


  • 400 g Leftover Mashed Potatoes, or Maris Piper Potatoes, peeled
  • 175 g Gluten Free Flour
  • 1 tsp Gluten Free Baking Powder
  • 2 tsp Dried Mixed Herbs
  • 150ml Milk
  • 1 tbsp Tomato Puree
  • 150 g Broccoli Florets
  • 75 g Parma Ham
  • 50 g Welsh Cheddar Cheese, grated


  1. If you’re using fresh mashed potatoes, cut the peeled potatoes into even sized pieces and leave to boil for 15 minutes, or until tender. Drain well and allow to cool before mashing.
  2. In a small saucepan of boiling water, add the broccoli florets and cook for approximately 5 minutes, or until ‘al dente’.
  3. Sift the flour and baking powder into a large bowl and add the potato and herbs, stirring to combine. Add the milk to the dry mix to form a soft dough. Turn onto a lightly floured surface and knead lightly to form into a smooth ball of dough.
  4. Pre-heat the oven to 225°C/Gas Mark 7. Place the dough onto a greased baking sheet, pressing the mix evenly to create a round base, a bit thicker than a £1 coin. Put the base into the oven and bake for 10 minutes. Remove the pizza base and lower the temperature of the oven to 200°C/400°F/Gas Mark 6.
  5. Spread the tomato puree over the base and add the broccoli florets, Parma Ham and grated cheese to the top of the pizza.
  6. Bake the pizza in the oven for a further 8-10 minutes, until the cheese has melted and the base is crisp.
  7. Serve immediately, drizzling with sweet chilli sauce if desired.

Top Tip

Top the pizza bases with whatever toppings take your fancy. We’ve even got versions topped with potatoes… see our recipes pages for more inspiration!

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