New & improved potato pizza

So, awhile ago I made a vegan version of my favorite Toppers pizza.

It was pretty yummy, but I’ve learned a lot since then! Introducing, the new & improved potato pizza. =)

This recipe is certainly not quick & easy, but I promise you the delicious end result is totally worth it! Stick with me, and you will understand what I mean. Mmmm.

Feel free to buy vegan cheese or pizza crust to speed this up, as making everything by hand does take a bit of time. You could also make some of these things ahead of time! Whatever works best for you.

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Potato topping
2 medium potatoes, cooked in the microwave
Olive oil
1/2 tsp minced garlic
1 tsp Italian seasoning
3/4 tsp dried minced onion
Salt & pepper to taste

2 green onions, chopped

  1. Preheat oven to 500 F.
  2. Cut cooked potatoes into small cubes.
  3. Combine potatoes with olive oil and seasonings.
  4. On a prepared pizza crust, layer coconut milk cheese, followed by this potato topping. Bake for 10 minutes or until cheese is melty and crust is a golden brown. Top with chopped green onions and eggplant bacon. Serve with vegan sour cream.

Eggplant “bacon” (adapted from Post Punk Kitchen)
1 medium eggplant
2 tbsp honey or agave or maple syrup
2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp tamari or soy sauce
2 tsp smoked paprika (or just regular paprika will suffice)
pinch black pepper

  1. Prepare eggplant for baking by salting it to remove moisture & increase crispiness — cut it into slices, put slices in colander over sink and salt generously. Let sit for at least 30 minutes.
  2. Mix sauce ingredients and pour in a small pan.
  3. Rinse eggplant with cold water and press with towels to get out any extra moisture.
  4. Layer eggplant in pan filled with sauce and let sit for several minutes to absorb flavor.
  5. Preheat oven to 400 F.
  6. Spray cookie sheet with lots of olive oil. Layer marinated eggplant slices on sheet.
  7. Bake for 10-15 minutes, flipping over halfway through. You want them to be super crispy. It’s okay if a few spots get burnt, they will still taste quite good!

Vegan sour cream (adapted from food.com)
1 package of silken tofu
3 tbsp olive oil
3-5 tsp lemon juice
1-2 tsp apple cider vinegar
Pinch of sugar or honey (optional)

  1. Blend all ingredients until smooth. Start with the minimum amounts of lemon juice & ACV, then add more slowly if desired.
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