Potato Pizza with Lemony Homemade Pesto

How sinful does potato pizza aka carbs on carb sound? It’s not the kind of meal you want to eat every day, but after a long wet run this morning, I can tell you…it seriously hit the spot. Plus, portion control is everything. I let Darren eat three of the four massive slices so there’s be nothing left for me to nibble on (because I would nibble, until every last bit was gone!

Before I share the recipe, shout out to Urban Cultivator for making this pizza-making experience magical. I cut the basil directly from my “home garden” to make the pesto sauce. It couldn’t possibly be fresher and I could smell the difference. It was heavenly!


To make the pizza:
1 pizza crust / pizza dough ball (I used PIKANIK gluten free from spud.ca)
3 tbsp evoo
2 cloves garlic (minced)
1 tsp Himalayan salt
5 small potatoes
3 tbsp. vegan parmesan cheese (I use Go Veggie from Whole Foods)
Half a lemon (for drizzling)
To make the pesto:
2 c. fresh basil
1/2 c. extra virgin olive oil
1/2 c. pine nuts
4 tbsp nutritional yeast
1 tsp garlic powder or 2 cloves garlic
3 tbsp fresh lemon juice
1 tsp salt, pepper to taste

Recipe adapted from Food 52


  1. Preheat oven to 400F.
  2. Slice potatoes thinly and toss in garlic, salt and olive oil. Roast in the oven for 15 minutes, until golden.
  3. Prepare your pesto: combine all ingredients in your food processor and blend until smooth.
  4. Roll our your pizza dough and place on a parchment lined baking sheet. Brush with olive oil and then bake for about 10-15 minutes.
  5. Spread cooked pizza crust with pesto and top with potatoes. Sprinkle with vegan parmesan cheese, garnish wish basil and drizzle with fresh lemon.

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