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
- Preheat oven to 400F.
- Slice potatoes thinly and toss in garlic, salt and olive oil. Roast in the oven for 15 minutes, until golden.
- Prepare your pesto: combine all ingredients in your food processor and blend until smooth.
- 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.
- Spread cooked pizza crust with pesto and top with potatoes. Sprinkle with vegan parmesan cheese, garnish wish basil and drizzle with fresh lemon.