Potato pizza is an authentic Italian delight. Mashed beans and roasted garlic keep the topping in place.

By Nancy Macklin, RDN,


  • 1 garlic bulb
  • 3 tablespoons unsweetened plant milk, such as almond, soy, cashew, or rice
  • ¾ cup canned no-salt-added cannellini (white kidney) beans, rinsed and drained
  • Sea salt, to taste
  • Freshly cracked black pepper, to taste
  • 1 tablespoon yellow cornmeal
  • 1 recipe Homemade Oil-Free Pizza Dough or 1 lb. refrigerated whole wheat pizza dough
  • 8 oz. small Yukon gold potatoes, thinly sliced
  • 1 medium onion, halved and thinly sliced
  • 1½ teaspoons chopped fresh thyme


  • Preheat oven to 400°F. Cut off the top ½ inch of garlic bulb to expose ends of individual cloves. Leaving bulb whole, remove any loose, papery outer layers. Place bulb, cut end up, in a custard cup. Drizzle with 1 Tbsp. of the milk. Roast, covered, 30 minutes or until garlic is soft when squeezed; cool. Squeeze garlic bulb from the bottom, pressing cloves into a small bowl. Add beans; mash garlic and beans together with a fork. Stir in 1 Tbsp. of the milk. Season with salt and pepper.
  • Meanwhile, line a large baking sheet with foil and sprinkle with cornmeal. On a lightly floured surface, roll Homemade Oil-Free Pizza Dough into a 12-inch circle. Transfer to the prepared baking sheet. Bake 10 minutes or until lightly browned. Remove from oven. Increase oven temperature to 450°F.
  • In a large nonstick skillet cook potatoes and onion over medium 5 minutes or until just tender, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, to prevent sticking.
  • Spread crust with bean mixture; top with potatoes and onion. Brush with the remaining 1 Tbsp. milk. Season with salt and pepper. Bake 10 to 12 minutes more or until crust is golden and vegetables are tender. Sprinkle with thyme.

Comments (9)

(5 from 4 votes)

Recipe Rating

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How many people does this serve?

Megan Edwards

Hi Janet, This makes a 12-inch pizza which can typically be cut into six slices. Depending on how much you typically eat and whether you serve it with other side dishes, this pizza could feed 1-2 people (if that's all you're eating) or 3-4 (if you have additional dishes). We typically don't provide serving sizes because our recipes are so healthy that you can eat as much of it as you want until you feel comfortably full. Some people need more, some people need less, and our dishes are designed to be very low fat and full of nutrients so you can feel comfortable eating as much as you need. We hope you enjoy the recipe!


I think I'll try making homemade flat bread instead to try this recipe.

Rebekah Welch

This was very easy to make. I have a kitchen aid mixer that I used for the pizza dough, using the dough hook. It’s delicious and I’ll make it again.

Leslie Rumbarger

This is a really yummy pizza. I sprinkle sliced almond on top too.


Oh wow!! Yum. Thank you for this recipe.


Potatoes never tasted better......


Do you have some Thyme to listen to me tell how good this was?! 10/10 would make again! The beans are smooth and add a wonderful flavor and texture!


Please could you be so kind as to suggest what would go with this to make it a meal.... Thank you

About the Author

Headshot of Nancy Macklin

About the Author

Nancy Macklin, RDN

Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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