This 3-ingredient mashed potato pizza crust is a really easy bake and a slightly unconventional take on regular pizza. Load this low-calorie base with any sauces, veggies or vegan toppings of your choice!
Do you love pizza and are ready for a twist on the Italian classic? Try this vegan mashed potato pizza crust!
It takes only 10 minutes of hands-on prep time, is really low in calories and totally grain-free.
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This easy potato pizza crust can be loaded with your favorite fixing (find our suggestions below!) to make a really nutritious and weight loss-friendly plant-based dinner.
Make this recipe for the whole family and let everyone add their favorite toppings to the golden-baked crust with crispy edges.
Find more variations like vegan pizza rolls and homemade Mediterranean pizza on our website!
Recipe overview
- Accessible 3-ingredient crust recipe
- No yeast or rise time
- Fat-free, gluten-free and vegan
- 10-minutes of hands-on time
- Weight loss-friendly and customizable
- Wholesome & tasty
Try this fun twist on the Italian classic to combine two delicious comfort foods: mashed potatoes and pizza!
Feel free to load it with delicious plant-based toppings of your choice (find suggestions below) to make it suit your needs.
Ingredients needed
- White potatoes — obviously the main ingredient
- Cauliflower — choose between fresh or frozen and steam together with the potatoes
- Potato starch — helps to keep the components together
- Salt & pepper — adding a bit of flavor to the crust before loading it!
As you can see, this simple potato pizza crust only really requires three basic ingredients — which can be spiced up by some nutritional yeast or herbs if you like.
In terms of equipment, you’ll need two parchment paper-lined baking sheets, one large pot, an immersion blender or potato masher and a spatula.
How to make potato pizza crust
Cook potatoes & cauliflower
Start by washing and chopping some cauliflower and potatoes. They need to be cooked until fork-tender, which takes around 25 minutes.
In the meantime, preheat the oven to 430° F (220° C) and line two baking sheets with parchment paper.
Mash potatoes
Once the potatoes and cauliflower are fork-tender, drain them well.
Using an immersion blender, fork or food processor, mash the cooked vegetables until completely smooth.
Add salt, pepper and potato starch and mix until well-combined.
Make the pizza crust
Thinly spread your cauliflower potato mixture on your prepared baking sheets with a wet spatula, creating two pizza crusts. Be sure not to make the edges too thin or they will burn!
Bake in the oven for around 20 minutes until lightly golden and crispy around the edges.
Add toppings
While the crust is baking in the oven, prepare your favorite topping! In our photos, you see mushrooms, zucchini, tomato, onion and chickpeas.
Once your potato pizza crust has been baked for 20 minutes, remove it from the oven and dress it up before baking it for another 15 minutes. Enjoy warm!
Vegan pizza topping ideas
Our vegan potato pizza crust recipe is super veggie-forward and loaded with seasonal produce.
It’s really customizable, and we wanted to share with you some of our favorite vegan pizza toppings you might want to try!
- Eggplant
- Bell pepper
- Artichokes
- Olives
- Onion & garlic
- Broccoli
- Pineapple (debatable, yes!)
- Sun-dried tomatoes
- Roasted veggies
- Beans or peas
- Sweet corn
- Melting cheese
- Buffalo wings
- Mock meats
- Smoked tofu or tempeh
- Tomato sauce
- Pesto
- Almond ricotta
- Vegan parmesan
- Vegan cheese sauce
- Fresh herbs
Tips for this recipe
Our mashed potato pizza crust consists mainly of potatoes and cauliflower — please don’t expect it to taste like a wheat crust!
The added cauliflower is used to decrease the calories and add nutrients. However, you can swap them for the same amount of potatoes if you like.
Increase the calories further by adding 2 tablespoons of tahini or almond butter to the mashed potatoes.
For a firmer crust, add more potato starch and some other flour like wheat or oat.
Flavor your potato pizza crust with nutritional yeast, garlic powder, dried herbs or red pepper flakes if you like!
15+ Vegan Recipes with Pesto →More vegan dinner ideas
Let’s all enjoy more vegetables on a regular basis! The following easy whole food plant-based dinner recipes on our blog are so scrumptious and secretly nutritious.
- Creamy Vegan Lasagna
- Quinoa Spinach Salad
- Crunchy Raw Pad Thai Salad
- Tofu Vegetable Stir Fry
- One-Pot Pasta Marinara
Did you try our potato pizza crust? What toppings did you use? Share with us in the comments below and don’t forget to rate our recipe. You can also Pin this article here.
Ingredients
Potato Pizza Crust
- 1 ½ lb potatoes peeled and cubed (680 g)
- 2 cups cauliflower florets 200 g
- 5 tablespoons potato starch
- Salt and pepper to taste
- Pinch of nutritional yeast optional
Toppings
- Green hummus
- ½ cup cooked chickpeas 80 g, drained
- ½ medium zucchini 100 g, thinly sliced
- 1 large tomato thinly sliced
- 1-2 button mushrooms thinly sliced
- ½ red onion thinly sliced
- 1 cup fresh arugula 20 g
- Salt and pepper to taste
Instructions
Make the Potato Pizza Crust
- Using a medium-sized pot, steam your cubed potatoes and cauliflower florets for around 25 minutes until soft and fork-tender.
- Then, preheat the oven to 430° F (220° C) and line two baking sheets with parchment paper.
- Once the potatoes and cauliflower are done cooking, drain them well. Using an immersion blender, fork or food processor, mash them until completely smooth.
- Add potato starch, salt, pepper and mix until well-combined.
- Using a wet spatula, thinly spread the potato mixture onto your prepared baking sheets, forming two pizza crusts.
- Place the baking sheets into the oven and bake your potato crust for 15-20 minutes until lightly golden.
Assemble the Veggie Pizza
- Once this time has elapsed, remove the potato pizza crust from the oven. Spread with hummus and top with chickpeas, zucchini, tomato, mushrooms and onion.
- Lightly season your potato veggie pizza with salt and pepper and return to the oven to bake for another 15 minutes.
- Top with fresh arugula, nutritional yeast or vegan parmesan if desired, then serve immediately. Enjoy!
Notes
- Delicious topping ideas include artichokes, broccoli, olives, sun-dried tomatoes, vegan cheese sauce & more (see list in the article above).
- For a firmer texture for your potato pizza crust, add some almond, chickpea or oat flour. If your mixture doesn’t really hold together, add a flax egg.
- You can also use tomato sauce or pesto instead of hummus.
Hi Alena, I am new to your blog, thanks to a shout-out from Gena at TheFullHelping.. We LOVED this pizza! The crust was delicious, even before I baked it. 😊. I look forward to exploring your site. Thanks for this recipe.
what makes this 10 g of sugar? how can I make it lower please
Hi Helen,
there is no added sugar in this recipe. The automatically calculated nutrition section refers to the amount of simple carbs in this pizza as “sugar” and it’s not something that’s unhealthy!
I hope this helps.
If you want to reduce your total carb intake, replace some potatoes with cauliflower!
This looks so delicious! Can you make the crust ahead of time, say earlier in the afternoon and bake with toppings at dinnertime?
Thank you!
yes that’s possible! let us know how you like the pizza :)
Hi can the potato starch be subbed out for something else
Thanks
Simply use any other starch or binder; even some wheat flour would work. Enjoy!
Mine is mashed potatoes with veggies. Had to scrape it off the parchment.
Hello! I’m so excited to the this :) I am wondering – do you think the second crust would freeze well?? Just in case my husband and I want to share one. Thank you for creating this recipe!!
great question, Brittany! I have never tried freezing this crust but I’d be super curious to know if it works. I really can’t tell, mashed potatoes do freeze well but I’m not sure if the crust will hold its shape! Do let us know if you end up trying it :)
I had better success than I expected! I used russet potatoes, which I think helped with the starch content. I made for small pizzas, knowing the center would likely be soft and potentially mushy, this helped a lot and also adding time to both the crust bake and final pizza bake. I added about 6-7 min to each, which helped get crispness all the way to the center.
Thanks for this recipe, I’m on a fruit and veggies detox and potatoes are allowed! I subbed out the hummus for oil free sugar free marinara sauce.
When i seen this i was like a potato for a pizza crust I tried it and it did not disappoint it does not have a taste which is good because I don’t like having a huge cauliflower taste in my pizza all the time i think it tastes like regular dough but then again i have not had flour in 3 years so dont take my word for it. But honestly I can go back to eating pizza thanks to this recipe.
so glad you liked it!! :)