Cut the russets into one inch chunks and place them in a medium sauce pan.
Cover with water and add 1 teaspoon of salt.
Bring to a boil, then turn heat to medium. Simmer for about 20 minutes or until the potatoes are soft when pierced with a fork.
Drain well, mash, and place in a large bowl.
To the mashed potatoes, add the gluten free flour, the remaining teaspoon of salt, the baking powder, the olive oil, and the water.
Use your hands to form the mixture into a ball, adding a bit more water or flour if needed.
Use a knife to cut the dough into four equal parts.
Place parchment on two sheet pans. Brush some of the oil onto the parchment to prevent the crusts from sticking. Press out each section of dough to form four, eight inch pizzas. Please note that this crust will not be stretchy like conventional dough. Simply press it against the parchment with your fingers to form the crusts.
Brush the crusts with more olive oil, then rub the whole cloves of garlic onto the surface of the crusts. Discard the cloves.
Par bake the crusts for ten minutes.
Add the Gouda to the par baked crusts.
Use a mandolin set on the thinnest setting, to slice the potatoes very thin. It is not necessary to peel the Yukon or the fingerling potatoes. Arrange potatoes onto the pizzas, rotating the colors.
Brush the surface of the potatoes and the edges of the crust with more olive oil. Sprinkle with the gray salt and the pepper. Bake for 12 to 15 minutes just until the potatoes are tender.
Remove pizzettas from the oven and top with fresh arugula, Parmesan cheese, and more gray sea salt.
Serve immediately and enjoy.
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