To begin making the Gluten Free Skillet Pizza With Potato and Tapioca, wash and soak tapioca pearls in 1/4 cup water for 90 minutes. Once the sabudana (tapioca) is soaked, peel the boiled potato and grate it into the soaked sabudana. 

Add green chilies, peanut powder, coriander and salt to the mixture of sabudana and potato mixture. Combine all the ingredients well to make a ball of dough, add little water if required.

Grease the bottom and sides of the cast iron skillet with the oil before placing the dough in it so that the pizza does not stick to the pan. 

Place ball of dough in the pan and using a flat palm, press the dough around the pan, starting at the center and working outwards, flattening it slightly and spreading oil around the entire bottom and edges of the pan and the dough is evenly spread around the pan to the desired thickness.

Place pan over medium heat and cook the tapioca pizza base for 8-10 minutes or cook until dough is browned on the bottom (you can see by lifting up a corner with a fork).

Once the pizza crust is lightly browned, brush the top of the pizza with oil and using a thin spatula, loosen pizza and flip it over.

Immediately spread the sauce onto the base followed by cheese. Then add the toppings of your choice Finally top with additional mozzarella cheese and cook until cheese is bubbling and outer crust is brown, about 10-12 minutes.

Remove the pizza and transfer to a cutting board. Cut into slices and serve immediately.

Serve the Gluten Free Skillet Pizza With Potato and Tapioca for dinner along with a bowl of Grilled Winter Vegetable Salad Recipe and White Chocolate Pistachio Bars Recipe | White Chocolate Pistachio Fudge for a wholesome weeknight dinner.