Potatoes! Such a versatile, frugal meal item.  You can mash, bake, roast, chip or boil them and they help to keep you feeling fuller for longer.  They are a good source of nutrition too and boast a healthy amount of vitamin C, potassium, B6 and fibre.  Potatoes were the main ingredient when my Nanna was raising her 8 children as they were so readily available and affordable too, just like they are today.  Try different varieties to see which you like best.

I’ve wanted to try making a pizza base from mashed potatoes for some time now and I’m happy to say, it was certainly worth the wait!  I love making my own pizza dough but waiting 2 hours for the dough to rise isn’t always possible!  This dough is a really handy way to use up yesterdays mashed potatoes and you’ll reduce the cooking time by 15-20 minutes too.  You might think mashed potato will be too sticky but the addition of wholemeal flour and a little oil transform the sticky mass into a rollable dough.  Add the herbs and a dash of salt for flavour too.

The caramelised onions add a deliciously sweet flavour to the savory tasting potatoes.  I used molasses because I love their syrupy consistency and they also have a good amount of nutrition too.  Don’t be alarmed by the quantity of onions, they will reduce during cooking.

Roasting the garlic transforms it into a buttery paste easy to squeeze from the skin and spread onto the pizza.  Keep any excess garlic butter in the fridge and spread it on toast – it’s so good 🙂

The flavours are completed with hints of rosemary, which of course goes with potatoes beautifully.

I’m going to try using this dough with other toppings too so look out for those recipes 🙂

vegan pizza

Potato Crust Pizza, Caramelised Onions, Garlic & Rosemary

Course: Main Course
Cuisine: American, English, Italian
Keyword: vegan
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 pizza
Author: Joanne
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Ingredients

pizza crust

  • 800 g white potato retain 1/4 of the potato for the topping
  • 100 g wholemeal flour
  • 2 tbsp mixed dried herbs
  • 1 tbsp oil I used rapseed
  • 1 pinch sea salt

molasses caramelised onions

  • 300 g red onion skin removed, sliced thinly
  • 1 sweet apple I used granny smith, grated
  • 1 tbsp oil
  • 1 tbsp xylitol granulated sweetner
  • 1 tbsp pure Blackstrap molasses
  • 1 tbsp red cider vinegar

Extra topping

  • 6 sprigs fresh rosemary
  • 2 whole bulbs garlic slice the top off the garlic bulbs

Instructions

Potatoes

  1. Retain 1/4 of the potatoes for the topping.  Peel the rest of the potatoes, dice small and boil in a pan of water for 15-20mins until soft enough to mash.  While the potatoes are boiling, prepare the onions below.

Molasses caramelised onions

  1. Place the sliced onions, grated apple, oil, xylitol, molasses and vinegar into a bowl, stir and leave to marinate while you prepare the rest of the recipe.

Potato topping

  1. slice the retained 1/4 of the potato very thinly, use a mandoline for ease.  Leave to one side.

Pizza crust

  1. Drain the boiled potatoes.  Use a potato masher to mash until smooth then, add the flour, oil, herbs and salt.  Use a spoon to combine the ingredients together until you form a ball of dough.

  2. Place some greaseproof paper on to a level surface.  Fold the potato mixture onto the paper.  Use a spoon to flatten it slightly, ready for rolling. Dust with a little flour to prevent the rolling pin from sticking.  

  3. Use the rolling pin to ease the dough into a 20x30cm rectangle.

  4. Lift the greaseproof paper (with the pizza crust o top) onto a baking tray.  Switch the oven on to 180 degrees C.

  5. Spoon the marinated onions onto the pizza crust.  Do not allow too much of the juices to get onto the pizza crust as it will make it too soggy during cooking.  The leftover juices can be spooned over the pizza after cooking or keep them for drizzling over a salad.

  6. Layer the sliced potatoes on top of the onions.  Brush with a little oil.

  7. Slice the top off the bulbs of garlic, brush them with a little oil and place the bulbs NEXT TO the pizza.  You can squeeze the garlic from the bulbs after roasting and it will spread like butter over the pizza.

  8. You will only need to add the rosemary towards the end of cooking.

  9. Place in the oven for 30-40 mins until the potato slices are crisping on the edges.

  10. 5 minutes before the end of cooking, scatter the fresh rosemary onto the pizza and return the tray back to the oven.

  11. Once the pizza has cooked, take the tray from the oven, including the roasted garlic and leave it to cool for a few minutes.

  12. After a few minutes, gently squeeze the garlic from the skin and add to the pizza.

  13. Add a little of the juices leftover from the caramelised onions and serve.

Recipe Notes

Use leftover mashed potatoes from the day before to reduce prep time.

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