Rosti Pizzas
For the rosti:
  • 4 potatoes
  • Rosemary
  • Olive Oil
  • Salt & pepper
For the salmon filling:
  • Cooked salmon fillet
  • Cream cheese
  • Plain yoghurt
  • Lemon juice
  • Dill, chopped
  • Salt & pepper
For the pizza filling:
  • Zucchini
  • Camembert
  • Tomato puree
  • Parmesan
  • Salt & pepper
For the rosti:
  1. Heat oven to 180°C/350°F.
  2. Grate the potatoes and squeeze out all the liquid.
  3. Mix in a bowl with a little olive oil and season it.
  4. Chop up the rosemary very finely (not too much because it is quite strong) and add to the potatoes and mix well.
  5. Oil large muffin tins.
  6. Press the potato mixture into the pans to create little cups.
  7. Bake in the oven until crispy though the inside will stay a little soft.
  8. Cover with tin foil if the edges are getting too brown.
For the salmon filling:
  1. Flake the salmon and mix all the ingredients to taste.
  2. Place in the cooked rosti cups and serve.
For the pizza filling:
  1. Slice up the zucchini to create one round per pizza and place it in the base of each one.
  2. Place a small spoonful of tomato puree on top.
  3. Season the puree.
  4. Slice up the Camembert and place a square on top of the puree.
  5. Grate a little Parmesan over the top.
  6. Place back in the oven for about 5 minutes until the cheese is melted.
Recipe by The Low Fodmap Diet at