Potato Crust Pizza

Start by chopping the cherry tomatoes into thin round slices then set them aside. 

Into a saucepan over high heat, add the potatoes and the water, let them cook for 25 minutes after water begins to boil. 

After this time, turn off the heat and drain the water.

Now, sprinkle some corn starch over a sheet of parchment paper.

Then, take these potatoes and place them on the parchment paper. With a potato masher, mash the potatoes in one go, smashing them into a flat shape dough. 

If your masher has holes, put some parchment paper in contact with the potatoes, to prevent dough from coming through the holes. 

Do it to all potatoes and sprinkle some corn starch all over them too. 

Into a large skillet, add a drizzle of olive oil and evenly spread it, add the potatoes, and let them fry for 2 minutes. After this time, flip them over and fry the other side.

Season them with a pinch of salt, add ½ tablespoon of tomato sauce over each potato dough, and spread it well. 

Add the cherry tomato slices and the shredded low-fat cheese.

Finally, add oregano to taste.

Cover the skillet and let it all fry until the cheese melts.

Help yourself.