• Prep-time: / Ready In:
  • Makes 1 pizza

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

vegan pizza


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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about the author

Nancy Macklin

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. Nancy 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.

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