Syn Free Hash Brown Pizza | Slimming World

If you’re anything like me, you’ll understand that pizza isn’t just a food. It’s a way of life. However, the lovely people at Slimming World seem to hate pizza with a passion and made it have 10,000 syns per slice. Maybe they had a pizza related childhood trauma?

Syn Free Hash Brown Pizza

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

Anyways, I had a stroke of inspiration from a co-worker today and decided to try a new type of base.

Syn Free Hash Brown Pizza

I heard about the cauliflower base a while back, but find the taste of cauliflower a bit too strong. Hash browns, though? Nom! Two of my favourite foods all rolled into one!

Syn Free Hash Brown Pizza

Top this Syn Free Hash Brown Pizza with anything you want. Veggies, cheese, chicken, ham, bacon… the combinations are endless!

We’ve used 40g of reduced fat cheddar as an HEA choice in this recipe, which keeps it Syn free. If you’re not using the cheese as your HEA, you’ll need to add 6 Syns to the recipe.

You can even make these into a Breakfast Pizza. Rochelle from our Facebook group made this! Wow!

Syn Free Hash Brown Pizza | Slimming World
Taken by Rochelle

All Rochelle did was use finely chopped heck sausages, ham, bacon, tomatoes, red peppers and her hexa cheese. She made a shallow hole in the middle to put the egg in!

DISCLAIMER; you will probably need to eat this with a knife and fork. The potato base isn’t as strong as its bread-y cousin, but does taste amazing.

Some of you love this Syn Free Hash Brown Pizza recipe!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Olive Oil flavours are ideal for this Syn Free Hash Brown Pizza recipe.

Frylight Syn Free Hash Brown Pizza | Slimming World

Fallen off the wagon and need some motivation, or want to help others on their journey?

Our Facebook group is growing by the day. If you haven’t joined yet head over there and take a look. You wouldn’t want to miss out on the fun would you?

Syn Free Hash Brown Pizza

You might just find the inspiration you need from our awesome members. If you’ve joined already why not invite any friends that may find it helpful?

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We’ve been squirrelling away doing squirelly things behind the scenes and can finally announce that our very first cookbook is available for pre-order!!

Pinch Of Nom Cookbook - preorder

The book will feature 100 recipes – around 80 of them BRAND NEW and not available anywhere else. Full colour photographs, hardback, a quality book that will stand up to frequent use!

Each recipe has been taste tested by twenty members of the Pinch of Nom community to ensure that they are amazing.

The book will be released on the 21st March 2019, and if you pre order now you won’t be charged until it’s released.

Check out our cookbook page for more information!

Syn Free Hash Brown Pizza

Votes: 137
Rating: 3.8
Rate this recipe!


Prep Time

Cooking Time

Pizza 15 Minutes 45 Minutes



Slimming World 

455kcal 12

Smart Points (Flex/Freestyle)



Per Pizza Per Pizza Per Pizza
Please don't take a screenshot. These recipes are updated often!
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  1. Grate your potatoes and put into a colander. Rinse thoroughly and dry well. Place into a mixing bowl.
  2. Chop the onion finely. Add it to the potato along with the seasoning and the egg. Mix well.
  3. Choose your dish/baking tray, spray with frylight and press the potato into a pizza shape. Bake without the toppings for 30 minutes on about 150.
  4. Prepare your toppings and grate your cheese. I had peppers, tomatoes and ham.
  5. After half an hour, spread on the tomato purée, add the cheese and your chosen toppings. Bake for a further 10-15 minutes on 180 .
  6. Remove. Serve. Demolish.

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

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As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

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  • You don't reproduce the recipe in full
  1. Wow, wow, wow simply heavenly, I added x2 Linda McCartney chorizo sausages at 1/2 syn each and added a little mixed herb to give it that Italian feel.

  2. Tried this for breakfast this morning and it was great ( except I burnt the sausages 😊). Instructions real easy to follow. I’ll be trying more recipes.

  3. Just made this with a topping of chicken, mushroom and red peppers, me and the non-SW husband loved it. The topping is obviously similar to a pizza but the base is different enough that you just enjoy it for what it is, without wishing it was an actual pizza!

  4. Ive just found this site and joined straight away been reading now for over an hr and really cant wait to start my journey… it get really challenging when you are new to gluten free and diets….but here gos im ready for my journey… thank you so so so much.

  5. Love your website. Only problem is I have a quick look then see something else and before you know it 2 hours have passed!! But I love the recipes and thanks for all the hard work you save us from doing re syns etc

  6. This is fab, so easy to make – I need to make adjustments when I next make it – but first attempt was perfectly edible – thanks.

  7. Hello, I really want to try these recipes but can’t seem to find instructions anywhere..pls could you advise?

  8. Is it possible to make a few of the base & freeze them??- I work 12hr shifts & this would be nice to have without having to make fresh each time.

    1. Hi Tracey
      We’ve not tried freezing them, but they should be ok. If you give it a go let us know how you get on

  9. Amazing! I must try this. However, I’m vegan. Can you suggest another ingredient which might help bind the potato? Or maybe just squeezing out all the liquid from the potato and brute force?Lol Such a simple idea….. can’t wait to try it tomorrow!

    1. Hi Holly
      You should be ok to just squeeze out the liquid, and press it firmly into the dish. If the potatoes are quite starchy then they should hold together

  10. I really must try this. I havent dared have a pizza for years so something that tastes remotely like one has just go to be done!

  11. Hi. I’ve recently joined slimming world and the hubster is being very supportive (which is great cos he does most of the cooking). I’ve converted him to syn free breakfasts, but we were both thinking there must be a recipe out there for hash browns (SW style). Can now go away and try this, thank you 😘

  12. Hi the recipes on this page is wonderful they keep[ me on track having different meals so thank you so much

  13. Thanks so much for this recipe really excited to try it. Quick question have you any recommendation on what type of dish or tray to use to cook the hash brown base? Every with copious frylight the last time I made it it stuck to a baking tray and then I tried it on greaseproof paper and it stuck to that also!

    1. Hi Lucy
      We tend to just use a ceramic quiche dish which we find works well, however, if you have problems with sticking you could try lining the dish with baking parchment rather than greaseproof. Parchment has a coating which makes it better than greaseproof

  14. Hi there Kate.
    I am vegan too. Tried to make this and it stuck to a tray and then collapsed. I am not sure if it was my choice of potato. I did not squeeze them as I was not sure what this meant.

    1. Hi Daniel,

      You need to take the grated potato and squeeze it between your hands over a bowl or sink to get rid of the excess water and starch in it 😊

  15. Just wondered, it says bake base for half hour but then add toppings after an hour. So do you bake base for half an hour then leave to cool for an hour before adding toppings or have I misinterpreted that?
    Thanks in advance

    1. Hi Jo,

      It might be a little confusing – it means that once that base has had 30 minutes in the oven, spread over the toppings.

      Hope that helps!

      1. Hi Samantha
        The recipe makes one pizza and uses one HEA of cheese. If you’re sharing the pizza, you’ll only be using half your HEA for the day. (Splitting Healthy extra choices is fine as long as you measure accurately. 🙂 )

    1. Hi Emma
      Yes, you can cool the hash brown base down then cook again with toppings. Just make sure the base is heated through thoroughly.

  16. Had it for dinner to last evening, very tasty,
    Too much potato in mine , 2 medium potatoes would have been better, cooked mine a bit longer too, didn’t use frylite anywhere in the method, as it’s wasnt in the instructions but could have sprayed the dish before. Pics on Twitter & instagram #pinchofnom

  17. I will be making this very soon !! I have made your strudels, apple turnovers, pasties and sausage rolls and all are brilliant. keep up the good work, its variety that keeps people on plan !

  18. My new motto since joining slimming world, if there is away there is a slimming world recipe.
    You are amazing with your hard work and adaptation of recipes.
    But has anyone an idea for triamusa.?
    Thank you.

    1. Hi Aarti
      Obviously, the traditional recipe uses ingredients that send the Syn value stratospheric! (It’s my absolute favourite dessert too…typical!)
      We have had members on the FB group post ideas for a Tiramisu-type dessert, using scan bran crispbread soaked in sweetened coffee and layered with the Muller latte flavour greek yogurt.
      We are compiling a list of luxury recipes that people would be willing to spend a few more Syns on, so I’ll forward your idea to the chefs!

    1. Hi Benita
      I think that Butternut squash would be too soft for this, the texture will probably be too mushy. Possibly swede, or celeriac, would work instead.

    1. Hi Isobel
      We don’t have a video for this particular recipe, but the step by step instructions are pretty comprehensive. 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!