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Okay, I'm back.
I'd recommend "The Uncheese Cookbook" by Joanne Stepaniak. I'd lend you mine, but I don't think I can go very long without it.
Now, to make the crispy potato crust:
2 C shredded potatoes
1/4 C. grated onion
3 T. unbleached flour (maybe sub with brown rice flour?)
1/2 tsp. salt
2 tsp. canola oil
Preheat oven to 400. Place the potatoes and onions in a bowl and toss together; then add flour and salt. Pat into a well-oiled/non-stick pie plate. Bake for 30 minutes. Remove from the oven and rush the oil onto the crust. Return the crust to the oven to crispen and bake for 25 minutes or more until the surface is lightly browned.
Now, what to put in the crust? I would personally use an assortment of veggies mixed up with an "uncheeze" and then bake for 25-30 minutes.
I've posted some "uncheeze" recipes before - they really are great They rely heavily on nutritional yeast, tahini and cashews. Not sure if you're still worried about nuts now that Lauren is doing better with her peanut allergies....
HTH a little...
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