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Potato Crust Pizza with Tempeh and Greens (Vegan)

Sharon Palmer

Did you know that you can make a scrumptious crust out of sliced potatoes? Yes, just layer them in circles, top them with a flavorful topping, and voila! This Potato Crust Pizza with Tempeh and Greens. A fabulous, beautiful 100% plant-based (vegan) dinner is on the table. I learned how to make this on a potato farm tour years ago, and it’s a beautiful meal that I pull out for special occasions, it’s that impressive. I really love to top my potato crust with rich marinara sauce, smoky tempeh chunks, plant-based cheese, mushrooms, greens (kale, chard, mustard greens), herbs, and green onions. And that’s just what I did in this satisfying recipe that’s like a meal-in-one. Or serve it with a side salad to balance things off nicely.

Use multi-colored small potatoes to make this potato crust really special. What I love about this pizza is that it’s really elegant and humble all at the same time! One thing is for sure—it will be the hit of the dinner table. Double the recipe for leftovers!

Step-by-Step Guide:

Start with pretty, multi-colored potatoes. Wash them, but don’t peel.
Slice the potatoes into thin slices.
Mix together the cornstarch, salt, and black pepper in a small dish.
Toss sliced potatoes in corn starch mixture to cover surface. Don’t overly coat, use just enough for a fine topping.
Spray the bottom of a pie or cake pan with a removable bottom with olive oil spray. Arrange concentric, overlapping circles of potatoes on the bottom of the dish.
Finish arranging all of the potatoes in overlapping circles. Make sure that the potatoes are layered tightly together so as to form a crust. Spray with olive oil spray and bake at 400 F for about 35 minutes until tender with a fork.
While the potato crust is baking, prepare all of your ingredients. Chop leafy greens, and slice mushrooms and green onions.
Wash and chop fresh herbs of your choice.
Slice tempeh bacon and measure out plant-based cheese.
Remove potato crust from the oven and top with marinara sauce, dried oregano, plant-based cheese, mushrooms, tempeh bacon and return to oven for another 15-20 minutes, until vegetables are golden and cooked.
Remove from oven, cool for about 5 minutes, and top with greens, green onions, and herbs.
Slice into 4 servings and enjoy!

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Potato Crust Pizza with Tempeh and Greens (Vegan)


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 40 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This fabulous plant-based pizza recipe is as satisfying as it is pretty—the multi-colored potatoes forming a crust showcase rich, savory layers of marinara, plant-based cheese, smoky tempeh, greens and herbs.


Scale

Ingredients

Potato Crust:

  • 12 ounces small multi-colored (red, yellow, or purple) new potatoes, do not peel
  • 3 tablespoons cornstarch
  • Pinch salt (optional)
  • ¼ teaspoon freshly ground black pepper
  • Olive oil cooking spray (or olive oil in a mister)*

Toppings:

  • 1/3 cup marinara sauce
  • ½ teaspoon oregano, dried
  • ½ cup plant-based cheese, shredded
  • 5 medium mushrooms, sliced
  • ½ package (6 ounces) tempeh bacon, chopped
  • ½ cup chopped greens (chard, kale, mustard greens, collard greens)
  • 1 stalk green onion, sliced
  • 2 tablespoons chopped fresh herbs (basil, oregano, thyme, tarragon, marjoram

Instructions

  1. Preheat oven to 400 F.
  2. Thinly slice potatoes and place in a bowl. Toss with corn starch, salt, and black pepper to coat thoroughly. Don’t overly coat with corn starch mixture, use just enough for a fine topping.
  3. Spray a 9-inch pie plate or cake pan with removable bottom with olive oil cooking spray (or olive oil in a mister)*.
  4. Layer potatoes in concentric circles on the bottom of the pie plate, overlapping. Make sure that potatoes are packed closely together so as to create a tight crust. Spray surface with olive oil cooking spray*.
  5. Place potato crust in the oven and bake for about 35 minutes, until golden and tender when pierced with a fork. While potato crust is cooking prepare remaining ingredients.
  6. Remove the potato crust from oven and spread gently and evenly over the surface with marinara sauce. Sprinkle with dried oregano. Arrange plant-based cheese, mushrooms, and tempeh bacon evenly over surface.
  7. Return to oven and cook for about 15-20 minutes, until toppings are golden.
  8. Remove from the oven. Cool for about 5 minutes. Top with chopped greens, sliced green onion, and fresh herbs.
  9. Remove from dish, slice into 4 quarters, and serve. Makes 4 slices.

Notes

*If you don’t have olive oil cooking spray or an olive oil mister, drizzle olive oil in the bottom of the pan in step 3 and use a paper towel to moisten surface with olive oil. In step 4, drizzle a small amount of olive oil evenly over the surface.

  • Category: Entree
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 313
  • Sugar: 5 g
  • Sodium: 735 mg
  • Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 43 g
  • Fiber: 6 g
  • Protein: 12 g

Keywords: vegan pizza, potato crust pizza, vegan pizza recipe

For other plant-based pizza recipes, check out:

Rainbow Veggie Pizza on Cornmeal Crust
Arugula Salad Pizza

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4 thoughts on “Potato Crust Pizza with Tempeh and Greens (Vegan)

  1. What a beautiful presentation. Does the crust hold together well? I love the idea of the potato crust but was thinking about using a large potato and making individual pizzas. If I were to try that what type of potato do you think would be best?

    • Yes, the crust holds together pretty well. I also think you could make individual pizzas with a large potato. In this case, a russet would work well I would think. Please let me know how it turns out!

    • Cornstarch helps create a uniform potato crust that sticks together slightly, plus a nice outer surface crunch. You don’t need much to achieve this effect.

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