There is one word for this pizza recipe: inspired. Requires some work, as any homemade pizza does, but it is worth it.

For the potato crust you’ll need:
2 firmly packed cups (3 to 4 large potatoes) grated raw potatoes
1 teaspoon salt
1 medium onion, chopped
1/4 cup flour
egg replacer to equal 2 eggs (we suggest flax seed and water)
1 tablespoons extra-virgin olive oil

For the toppings:
1 medium-sized zucchini, thinly sliced
1 medium-sized yellow summer squash, thinly sliced
1 medium-sized yellow sweet pepper, chopped
1 medium-sized red sweet pepper, chopped
1 small red onion, halved and thinly sliced
2 to 3 cloves garlic, minced
1 jalapeno chile pepper, finely minced
2 tablespoons extra-virgin olive oil, divided
faux feta cheese (optional)
16 cherry tomatoes, quartered
8 to 10 fresh basil leaves, snipped

Crust directions:
Preheat oven to 425 degrees. Grease a 15×10-inch baking dish. Place raw potatoes in a colander. Salt potatoes and let set for 10 minutes. Squeeze out the excess water. In a large bowl, combine potatoes, onion, flour, and egg replacer. Pat potato mixture into prepared baking dish. Bake 15 minutes. Brush with 1 tablespoon olive oil and bake another 10 minutes. Place under broiler; broil 2 to 3 minutes or until golden crisp. Remove from oven and maintain oven temperature.

Toppings directions:
In a large bowl combine zucchini, summer squash, yellow pepper, red pepper, onion, garlic, jalapeno pepper, and 1 tablespoon olive oil. In a large frying pan or wok, heat the remaining tablespoon of olive oil. Saute the vegetables mixture until they are crisp tender, stirring often. Remove pan from heat. Spread faux feta cheese over baked potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil. Bake approximately 5 to 7 minutes. Remove from heat and serve.

source: http://whatscookingamerica.net