Vegan Potato Pizza
Indulge in the ultimate comfort food with this Vegan Potato Pizza, a plant-based twist on a classic favorite! Featuring a homemade pizza dough infused with olive oil and a touch of maple syrup for subtle sweetness, this recipe combines crispy, golden crust with layers of thinly sliced potatoes, creamy vegan mozzarella, and aromatic fresh rosemary. Finished with vibrant baby spinach and juicy cherry tomatoes, this pizza is as colorful and flavorful as it is satisfying. Perfect for weeknight dinners or casual gatherings, the recipe is easy to follow and ready in under an hour. Whether you’re a lifelong vegan or simply looking for a new way to enjoy pizza night, this Vegan Potato Pizza is sure to delight!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 packet Instant yeast
- 0.75 cup Warm water
- 3 tablespoons Olive oil
- 1 tablespoon Maple syrup
- 1 teaspoon Salt
- 2 pieces Medium potatoes (thinly sliced)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 cups Vegan mozzarella cheese
- 1 tablespoon Fresh rosemary (chopped)
- 0.5 teaspoon Ground black pepper
- 2 cups Baby spinach
- 1 cup Cherry tomatoes (halved)
Instructions
In a large mixing bowl, combine the all-purpose flour, instant yeast, salt, and maple syrup.
Add warm water and 2 tablespoons of olive oil to the dry ingredients. Mix until a dough begins to form.
Knead the dough on a floured surface for approximately 5 minutes until smooth and elastic.
Place the dough back into the bowl, cover with a damp cloth, and let it rest for 10 minutes.
Preheat your oven to 475°F (245°C).
Roll out the dough on a lightly floured surface to your desired thickness, then transfer the dough onto a pizza stone or a baking sheet lined with parchment paper.
Brush the surface of the dough with the remaining tablespoon of olive oil.
Arrange the thinly sliced potatoes evenly on the dough surface.
Sprinkle garlic powder, onion powder, and ground black pepper over the potato slices.
Evenly distribute the vegan mozzarella cheese over the potatoes.
Add the chopped rosemary to the pizza for a fragrant touch.
Bake in the preheated oven for 12-15 minutes until the crust is golden brown and the vegan cheese has melted.
Remove the pizza from the oven and top with fresh baby spinach and halved cherry tomatoes.
Cut into slices and serve immediately. Enjoy your delicious Vegan Potato Pizza!
Nutrition Facts
Calories |
629 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 35% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 70.6 g | 26% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 5.5 g | ||
| Protein | 12.6 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 363 mg | 28% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
