Pizza Potato Crust:

1) Preheat oven to 425°F.

2) Peel potatoes and cut into 1/2 in slices.

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3a) Without Thermomix:

Add potatoes to food processor and blend until smooth

3b) With a Thermomix

Add potatoes to mixing bowl and blend for 20 seconds at speed 5. Scrape down the sides and blend again 20 seconds at speed 5 or until smooth.

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4) Transfer blended potatoes to colander with fine holes and press out as much liquid starch as you can.

5) Afterwards transfer ground potatoes into a clean dish towel and press out the rest of the liquid. 

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6a) Without Thermomix:

Place dried potato, 2 eggs, salt, 2 tsp of sunflower oil and a cup of cheese in mixing bowl, and blend well.

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6b) With Thermomix:

Insert whisk into Thermomix and add dried potatoes, 2 eggs, salt, 2 tsp of sunflower oil and a cup of cheese to mixing bowl. Blend for 20 seconds on speed 2.

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7) Prepare two baking sheets with parchment paper

8) Remove the wet dough from the bowl and spread it out on the parchment paper. I use both hands and press it slowly from the inside to the outside so we have a nice, flat crust.

Note: the dough is very wet but will dry out during the next step

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9) Place the two baking sheets in the oven for 20-23 minutes or until crust turns slightly golden brown.

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10) Remove the crust from the oven, spread pear ketchup, toppings of your liking and cheese evenly on the baked crust.

11) Place pizzas in oven for another 10-12 minutes or until cheese turns golden brown.