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!