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You guys, I am so excited right now that I CANNOT even focus. It is T minus 26 hours until I am on a plane to Washington to visit my favorite humans in the world, aka my parents and grandparents. I am currently dreaming of all the cards we will play, our marathons of HGTV,...Read More


8 slices

Total time

45 minutes


  • 1 - 10 oz . russet potato (, peeled and cut into cubes)
  • 1 tablespoon psyllium husk mixed with 1/3 cup water
  • 2 tablespoons olive oil
  • 1 cup garbanzo bean flour
  • 2 teaspoons Itallian seasoning
  • 1 teaspoon pink salt
  • ½ teaspoon garlic powder


  1. Preheat the oven to 350 degrees. Line a baking sheet with a silpat (also called a silicone mat) or parchment paper.
  2. Fill a small pot with water and bring it to a boil. Add in the chopped potato and boil until fork tender. Drain and add the potato to a food processor. Process until smooth, scraping down the sides as needed. Add in the psyllium husk and water mixture and the oil and process to combine.
  3. While the potato is boiling, whisk together the garbanzo bean flour, Italian seasoning, salt, and garlic powder.
  4. Add the potato mixture into the dry ingredients and stir to combine.
  5. Dump the dough onto the prepared tray. Using the back of a spatula, spread out the mixture making sure it is an even 1/4 inch thick. If you are having trouble with the mixture sticking to the spatula, clean off the spatula and spray it with a bit of oil and try again.
  6. Bake for 30 minutes at 350.

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