To begin making the Gluten Free Potato Pizza recipe, in a large mixing bowl, add amaranth flour, red rice flour, flax seed powder, active instant dry yeast and mix. Next add dried red chili flakes, dried herbs and salt, mix.

Make a well in the centre, gradually add water and bring the flour and water together so you can knead it into a smooth dough. If you find the dough too dry, add just 1 teaspoon of water at a time and knead until you get a soft dough.

Place the dough in a well greased bowl and cover it and set it to rise a little while you prepare the pizza topping.

Preheat the oven at 180 C.

To make the topping, wash and pat dry the potatoes. Peel the skin off and slice them thin. Grease a baking pan with olive oil, arrange the potato slices, and sprinkle salt and pepper powder on top of the potatoes.

Bake potatoes at 180 C for about 5 to 8 minutes or until they are half cooked.

Lightly sprinkle some amaranth flour over a clean dry surface, transfer the pizza dough to the surface and knead for about 3 to 5 minutes. Keep sprinkling dough if it becomes sticky and difficult to knead.

Now divide the dough into 2 equal parts. Take one part of dough, place it on a well dusted baking pan and flatten pizza dough and shape it with your fingers.

After you flatten the dough, using a butter knife, very gently, try to release the dough from the baking sheet so it does not get stuck to it.

Bake the pizza base in preheated oven for about 10 to 12 minutes or until the base starts to brown on the edges.

Remove the base from oven, sprinkle a thin layer of fresh grated low fat cheese, arrange half baked potato slices. Sprinkle fresh herbs, dried red chilli flakes.

Bake the potato pizza once again at 180 C until the cheese melts. Remove from oven and slice the pizza up to serve.

Serve Gluten Free Potato Pizza Recipe along with Bean Sprout & Corn Salad and Minestrone Soup for a hearty weekday dinner.