Loaded Vegan Cauliflower Potato Pizza Crust

by Alena
Jul 12, 2020
table with parchment paper and freshly baked plant-based cauliflower potato crust pizza next to a knife

Enjoying some delicious Italian food is certainly possible on a whole foods plant-based diet! This 2-ingredients cauliflower potato pizza crust is a really easy bake and a slightly unconventional take on regular pizza — but so worth a try.

Loaded with a flavorful sauce and colorful seasonal vegetables, this naturally gluten-free and grain-free pizza only takes 10 minutes of hands-on preparation and rewards you with a crispy, low-calorie potato pizza crust that can be dressed to your liking.

If you’re a pizza fan (who isn’t?) but want to switch things up a little bit, we’ve got you covered. 

Not only is our easy cauliflower potato pizza crust highly nutritious and really allergen-friendly, it’s also much easier and quicker to make compared to regular yeast-based pizza dough.

Depending on how you top it, you can create a scrumptious low-fat or low-calorie pizza experience that won’t get in the way of your weight loss goals — or you can invite your whole family to make this plant-based pizza together and add heaps of vegan cheese sauce on top.

Either way, it’s a simple and versatile potato pizza crust that will suit pretty much any taste or nutritional needs. With a slightly cheesy flavor and crispy edges, you can bake it up beautiful and golden in just half an hour.

Especially when you have leftover cooked potatoes or cauliflower, this gluten-free vegan pizza crust comes together in no time and is as convenient as it gets.

woman standing at a table and making potato pizza crust with a spoon

What’s a Cauliflower Potato Pizza Crust?

Instead of using flour and yeast to make some classic pizza dough, you can create a delicious crust out of just two vegetables: cauliflower and potato. 

Our recipe keeps it really simple and super approachable — all you need to do is steam and mash these two ingredients, season, then form a potato pizza crust and bake it.

Granted, there are already tons of cauliflower pizza crust recipes out there — we might be a bit late to the party! Some of them aren’t even vegan; we’ve seen things like eggs or cheese added to the base, which we personally find a bit strange and unnecessary.

Instead, we’re in favor of a naturally low-fat and low-calorie crust which makes for a light plant-based dinner option!

Other vegan cauliflower potato pizza crust recipes we have come across call for a couple more ingredients to create a different texture and nutritional profile — some examples include chia or flax seeds, almond flour, rice flour, olive oil and xanthan gum.

If you’re in the mood for a super simple and straightforward pizza crust, keep on reading!

table with halved lemon and a white bowl with homemade pea pesto

Why We Love This Plant-Based Pizza

Not only is this potato pizza crust loaded with fresh vegetables, easy to make and fully whole food plant-based, there are even more reasons why you need to try it.

Without wanting to get too obsessed about nutrition (the internet is already full of carb-counting and portion-restricting), this cauliflower pizza helps you to meet your requirements for the day in a different, fun and effortless way.

bowl of cubed potatoes, frozen peas and broccoli on a table

Gluten-Free Potato Pizza Crust Ingredients

You’re probably curious to know what it takes to create a crispy, healthy and easy potato pizza crust. Not much, to be honest!

  • White Potatoes — giving this healthy grain-free crust some substance
  • Cauliflower — choose between fresh or frozen and steam together with the potatoes.
  • Salt & Pepper — adding a bit of flavor to the crust before loading it with veggies and sauce!

As you can see, this simple potato pizza crust only really requires two basic ingredients — which can be spiced up by some nutritional yeast or herbs if you like. 

No flour, grains, oil or yeast is used, which makes this recipe very approachable and allergy-friendly. That’s how you solve your regular pizza night dilemma!

Our Favorite Healthy Food Swaps
table with sliced vegetables and parchment paper with a baked potato pizza crust which is layered with plant-based ingredients

How to Make This Loaded 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 25-30 minutes.

Using a masher, fork or food processor, mash the cooked vegetables until smooth before generously seasoning them with salt and pepper. A pinch of nutritional yeast or some herbs can go a long way, too!

Make the Pizza Crust

Get a baking sheet lined with parchment paper and thinly spread your cauliflower potato mixture on it with a wet spatula. You can either create one large or two smaller potato pizza crusts. 

Bake in the oven for around 20 minutes until lightly golden and crispy around the edges!

Make the Basil Pea Pesto

While the potato pizza crust is baking, place peas, basil, garlic, lemon juice, water and nutritional yeast in a small food processor or blender. 

Add in a good pinch of salt and pepper, then pulse until smooth and creamy. Adjust to taste and texture preferences by adding more of any of the individual components.

For a pesto recipe based on white beans, check out our easy recipe here. You can also go for a tomato sauce on your potato pizza crust — either use a store-bought one or follow this veggie-loaded flavorful recipe.

Prepare the Toppings

For the vegetable toppings, you can totally go for your favorite varieties and seasonal offerings — in this case, we used zucchini, tomato, mushrooms, red onion, chickpeas and fresh arugula.

Simply wash and chop the veggies, then put them in a bowl to have on hand once you assemble your pizza.

Never put beans on your pizza? Well, you should! They add some texture, satiety and healthy plant-based protein.

Assemble the Veggie Pizza

Once your cauliflower 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. You want your vegetables to become soft and slightly roasted!

Remove your loaded potato pizza crust from the oven and top it with some crunchy leafy greens (arugula in this case) and sprinkle with nutritional yeast if you like.

baked vegan cauliflower crust pizza with veggies of which is one slice taken by a hand

Let’s Talk Vegan Pizza Toppings

Our vegan cauliflower 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!

table with parchment paper and freshly baked plant-based cauliflower potato crust pizza with arugula

Eat Pizza For Sustainable Weight Loss

Just having to munch on boring salads is one of the main reasons why so many people think that they “fail” weight loss diets — how about eating delicious meals like this veggie pizza while steadily losing excess fat?

This recipe is part of our popular Weight Loss System “Live Lightly”, which comes with 40 scrumptious whole food plant-based recipes, a 14-day meal plan (hello, weeknight pizza!) and an easy-to-understand guide to losing weight for good without having to suffer one minute.

It’s evidence-based, fun to work with and comes with helpful printables.

Live Lightly Weight Loss eBooks on grey background
Check Out Live Lightly

More Easy Veggie-Rich Dinner Recipes

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.

We hope you enjoyed our tips and explanations around this healthy cauliflower potato pizza! It might be a bit unusual at first but it’s not a coincidence that this trend has taken the internet by storm.

Did you try our veggie-loaded plant-based pizza? 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 and feel free to tag us on Instagram if you’ve made it — we’d love to see your creations.

table with parchment paper and freshly baked plant-based cauliflower potato crust pizza with arugula

Vegan Cauliflower Potato Pizza Crust

Yield: 2 pizzas
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This easy 2-ingredient vegan cauliflower potato pizza crust is naturally gluten-free, nutritious and low in calories. Add your favorite plant-based toppings, such as basil pesto, chickpeas and greens, to create the healthiest grain-free pizza to be enjoyed any day of the week! Our recipe is really accessible, customizable and satisfies pizza cravings in a healthy way.

Ingredients

Potato Pizza Crust

  • 1 ½ lb potatoes, peeled and cubed (680 g)
  • 2 cups cauliflower florets (200 g)
  • Salt and pepper to taste
  • Pinch of nutritional yeast (optional)

Oil-Free Basil Pesto

  • 1 cup frozen peas, thawed (160 g)
  • 1 cup basil leaves (24 g)
  • 1 garlic clove, roughly chopped
  • 1 tbsp lemon juice
  • 3 tbsp nutritional yeast
  • 4 tbsp water
  • Salt and pepper to taste

Gluten-Free Veggie Pizza

  • ½ cup chickpeas, cooked and drained (80 g)
  • 1 small zucchini, thinly sliced
  • 1 large tomato, thinly sliced
  • ¾ cup white mushrooms, thinly sliced (50 g)
  • ½ red onion, thinly sliced
  • 1 cup fresh arugula (20 g)
  • Salt and pepper to taste

Instructions

Make the Potato Pizza Crust

  1. Using a medium-sized pot, steam your cubed potatoes and cauliflower florets for around 25 minutes until soft and fork-tender. 
  2. Then, preheat the oven to 430° F (220° C) and line a rimmed baking sheet with a piece of parchment paper.
  3. Once the potatoes and cauliflower are done cooking, place them in a bowl and mash until completely smooth. Generously season the mixture with salt and pepper. 
  4. Using a wet spatula, thinly spread the potato and cauliflower mixture onto your prepared baking sheet — you can form one large or two smaller potato pizza crusts.
  5. Place the baking sheet into the oven and bake your cauliflower potato crust for 15-20 minutes until lightly golden.

Make the Basil Pesto

  1. In the meantime, place peas, basil, garlic, lemon juice, water and nutritional yeast in a small food processor or blender. Add in a good pinch of salt and pepper,
  2. Pulse until smooth and creamy, adding more water as needed to make it creamy.
  3. Adjust to taste preference and set aside.

Assemble the Veggie Pizza

  1. Remove the potato pizza crust from the oven and top with pea pesto followed by the chickpeas, zucchini, tomato, mushrooms and onion. Feel free to sprinkle with some more nutritional yeast.
  2. Lightly season your potato veggie pizza with salt and pepper and return to the oven to bake for another 15 minutes.
  3. Top with fresh arugula and more nutritional yeast 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).
  • You can use a food processor, fork or a regular potato masher to mash the cauliflower and potatoes.
  • For a firmer texture for your potato pizza crust, add some almond flour or oat flour. If your mixture doesn’t really hold together, add a flax egg.
  • Instead of the homemade basil pesto, you can spread any tomato sauce on your plant-based pizza.
Nutrition Information:
Yield: 2 Serving Size: ½ pizza
Amount Per Serving: Calories: 583Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 580mgCarbohydrates: 118gFiber: 24gSugar: 19gProtein: 29g

Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed. Just focus on whole plant-based foods and eat until satiety!

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Alena enjoying a bowl of fresh plant-based food and coffe in a restaurant
Alena Schowalter is a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with her husband, she founded nutriciously in 2015 and has been guiding thousands of people through different transition stages towards a healthy plant-based diet. She’s received training in the fields of nutrition, music therapy and social work. Alena enjoys discussions around vegan ethics, walks through nature and creating new recipes.

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