This was my first time making a potato-based pizza crust, and this recipe from the Whole Life Challenge was foolproof. Really easy, and the results were great! The only thing I’ll do different next time is add 1/2 teaspoon of salt to the dough.
Step 1: make the dough. I used my food processor and then patted the dough onto the parchment-lined baking sheet with my hands. I used the entire batch for one large pizza.
Step 2: add the toppings. I spread an even layer of leftover roasted vegetables (from my Roasted Carrots and Brussel Sprouts recipe) and tomato chunks from a can of fire-roasted tomatoes, over the crust. I saved the juice from the tomatoes (see Step 3).
Step 3: Add vegan ricotta or mozzarella I dolloped about 4 ounces of Kite Hill Almond Milk Ricotta all over the veggies before baking it in a 375 degree F oven.
In this second iteration, I used Fresh Vegan Mozzarella from Miyoko’s and prepared pizza sauce.
Step 4: Slice and Enjoy! I left my pizza in the hot oven for about 15 minutes, likely because my crust was thicker than the crust in the original recipe. I created a creamy, flavorful dipping sauce by mixing the juice from the canned tomatoes with 1/2 cup of Kite Hill Almond Milk Ricotta and microwaving it for 30 seconds. It was delicious!