This Vegan Potato Pesto Pizza is the best vegan pizza I’ve ever tried! This pizza is PACKED with delicious plant-based flavors!
So I’ve had this pizza recipe in my back pocket for quite some time, but I’ve waited on posting it because I was having major problems editing the photos! I seem to always have a problem with my white balance! But now I’m as happy with the photos as I can possibly be, so it’s PIZZA TIME.
This recipe is a winner. This is the type of recipe you make for your dad or your coworker Steve who says “vegan food is bland/flavorless/fake/gross”. I’m vegetarian, but I would rather have this pizza than any other kind. It’s THAT good.
Why? First of all, pesto is awesome. Pesto is always a win (I recommend my Best Vegan Kale Pesto for this recipe). Paired with paprika-roasted potatoes, it’s a dynamite combination. I also love that this pizza has the carb-on-carb action with the crust and potatoes. For the crust, I used Trader Joe’s garlic and herb pizza dough – SO good. But whole wheat or plain pizza dough would also be delicious!
I tried to provide the most detailed instructions I could, because you definitely want to get your potatoes just right for this pizza. But if you have any questions, please feel free to comment on this post or send me an email at firstname.lastname@example.org. I’d be happy to help you with any cooking questions you have :)
If you make this Vegan Potato Pesto Pizza and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)
Vegan Potato Pesto Pizza
- 1 Russet Potato
- Drizzle of Avocado Oil
- 1/4 Tsp Salt
- 1/2 Tsp Paprika
- 1/4 Tsp Black Pepper
The Rest of the Pizza
- 1 lb Pizza Dough
- 1/3 Cup Your Fave Pesto
- Red Pepper Flakes optional
- Chopped Kale optional
- Preheat your oven to 425 degrees F.
- Start by cutting your potatoes thinly on a mandoline slicer (on the 2 setting, or the medium width). I do not recommend trying to cut the potatoes by hand because you want them to be as thin as possible.
- Toss the potatoes with the avocado oil and spices.
- On a baking sheet lined with parchment paper, bake potatoes in the oven for about 10-20 minutes. You want the potatoes to be slightly cooked, but not fully cooked because they will be going back in the oven with the rest of the pizza. So, if in doubt, opt for slightly undercooked than overcooked.
- While the potatoes are cooking, prep the rest of the pizza. Roll out your pizza onto a pizza pan or stone until it's about 1/2 - 3/4 inch thick (but it doesn't have to be exact).
- Spread about 3/4 cup of your favorite pesto onto the pizza. I recommend by Best Vegan Kale Pesto for this recipe!
- When the potatoes come out of the oven, let them cool slightly, then layer them on top of the pizza (see photos for reference). You may have some potatoes left over depending on the size of your russet potato.
- Bake the pizza in the oven for about 20-25 minutes, or until the crust is completely cooked.
- When done, garnish with red pepper flakes or chopped kale, if you'd like. Fresh basil would also be tasty here!
- I make this recipe quite often in my house (my fiancé loves pesto!), and I almost always make it with my Best Vegan Kale Pesto recipe. But if I don't have any pesto made, I usually opt for Trader Joe's Vegan Cashew Kale Pesto.
- Feel free to add on some sautéed veggies here, just add them on right before you bake the pizza. Red onions and bell peppers would be dynamite!
- For the crust, I used Trader Joe's garlic and herb pizza dough. HIGHLY recommend. But whole wheat or plain pizza dough would also be delicious!
I’ve announced this on Instagram, but I wanted to give a quick mention here – I’ve started my own vintage and thrift shop! You can check me out on Instagram @saturdayivyshop :)