Potato Crust Veggie Pizza

Serves: 2-4

Preparation Time: 30 minutes

Cooking Time: 30 Minutes

Discover the ultimate guilt-free indulgence with this Potato Crust Veggie Pizza—a delectable twist on the classic favorite that's tailored for health-conscious foodies. This flavorful masterpiece not only tantalizes your taste buds but also caters to various dietary needs, earning top marks for gluten-free and plant-based enthusiasts alike.

Created with a crispy potato crust as its base, this pizza boasts a vibrant medley of fresh, organic, seasonal vegetables, bursting with essential vitamins and nutrients. From colorful bell peppers to savory mushrooms, each bite offers a symphony of flavors and textures that take pizza to a whole new level.

What sets this pizza apart is its dedication to wholesome ingredients—no processed flours or oils in sight. Instead, taste the natural goodness of whole potatoes, transformed into a crispy, golden crust that provides the perfect foundation for your chosen toppings.

Whether you're hosting a laid-back gathering or simply seeking a nourishing meal option, this Potato Crust Veggie Pizza promises to satisfy. Each mouthwatering slice embodies the essence of wholesome eating, proving that healthy food can indeed be both delightful and satisfying. Treat yourself to this guilt-free delight and savor the bliss of good food, perfectly balanced and positively delicious.

Ingredients

POTATO CRUST:

  • 6 cups Cooked Potatoes (any kind will work)

  • 2 cloves Minced Garlic (or 1 tsp granulated)

  • 1 tsp Onion Powder

  • 1 tsp Dried Oregano

  • 1 tsp Dried Basil

  • 1/2 tsp Ground Rosemary

PIZZA SAUCE:

  • 8 oz can No-Salt Tomato Sauce

  • 1 tsp Garlic Powder

  • 1 tsp Italian Herb

  • I tsp Onion Powder

  • 1 tsp Dried Oregano

  • 1 tsp Dried Basil

  • 1 tsp Salt Substitute (Well Your World’s Galaxy Dust)

  • 1 tbsp Nutritional Yeast

PIZZA TOPPINGS:

  • 1/2 cup Mushrooms

  • 1/2 cup Onion

  • 1 small Zucchini

  • 1/2 cup Red Bell Pepper

  • 1 clove Garlic

  • 2 cups Spinach and/or Kale

  • 5 sliced Black or Green Olives or Artichoke Heart (if desired)

Directions

CRUST:

  • Cook potatoes in Instant Pot for 20 minutes (for small to medium-sized potatoes)

  • Once potatoes have cooked, preheat oven to 425° F

  • Mash cooked potatoes until cream (no lumps)

  • Add garlic, onion powder, oregano, basil, and rosemary to potatoes and mix well

  • Line cookie sheet with parchment paper non-stick, silicone liner and spread the potato mixture evenly keeping the crust about 1/2 inch thick

  • Bake in oven for 20 minutes or until the top begins to turn golden brown

  • Remove from oven, carefully flip the crust over, and continue cooking for an additional 15 minutes or until golden brown

WHILE CRUST IS COOKING:

  • Add all sauce ingredients to a bowl, mix well, and set aside

  • Chop and slice topping vegetables to desired size or shape

  • “Dry Sauté” vegetables in a stove top pan using the lid to help retain moisture

  • Cook until soft and pliable

  • Once done, add chopped kale, spinach, or other leafy greens and set aside

  • When crust is finished cooking on both sides, spread pizza sauce mixture to cover the top of the crust

  • Add sautéed vegetables and other desired toppings to cover the pizza

  • Place back in the oven for 15 minutes or as desired

  • Once cooked, serve as is or add more toppings like fresh greens, sprouts, or other vegetables

  • Cut into slices, serve, and enjoy

    NOTES:

  • When “Dry Sautéing” if vegetables begin to stick to pan, add 1 tbsp of water or no-salt vegetable broth at a time and as needed and continue sautéeing until done

  • If using Kale, add to pan after vegetables begin to soften as Kale will overcook if added at the beginning

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