Best 8 Potato Crust Vegetable Pizza Recipes

ULTIMATE VEGGIE PIZZA

Steps:

• Preheat the oven to 500 degrees Fahrenheit with a rack in the upper third of the oven. If you're using a baking stone or baking steel, place it on the upper rack. Prepare dough through step 5.
• Spread pizza sauce evenly over the two pizzas, leaving about 1 inch bare around the edges. Evenly distribute the spinach on top of the sauce, followed by the cheese (use all three cups if you want a cheesy pizza as shown here).
• Top the pizzas with artichoke, bell pepper, red onion, tomatoes, olives and almonds (if using).
• Bake pizzas individually on the top rack until the crust is golden and the cheese is golden and bubbly, about 10 to 12 minutes (or significantly less, if you're using a baking stone/steel-keep an eye on it).
• Transfer pizzas to a cutting board and sprinkle with with fresh basil, red pepper flakes and Parmesan, if using. Slice and serve! Leftover pizza keeps well in the refrigerator for 4 days, or for several months in the freezer.

EASY CRESCENT VEGGIE PIZZA

Steps:

• Heat oven to 375°F.
• If using crescent rolls: Unroll both cans of dough; separate dough into 4 long rectangles. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust. If using dough sheets: Unroll both cans of dough. In ungreased 15x10x1-inch pan, place dough; press in bottom and up sides to form crust.
• Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
• In small bowl, mix cream cheese, sour cream, dill and garlic powder until smooth. Spread over crust. Top with vegetables. Serve immediately, or cover and refrigerate 1 to 2 hours before serving. Cut into 8 rows by 4 rows.

POTATO-CRUST PIZZA

Steps:

• In a bowl, combine potatoes, egg, Parmesan cheese, butter and salt. Press onto bottom and up the sides of a greased 10-in. pie plate. Spread pizza sauce over potato mixture to within 1/2 in. of edges. Top with pepperoni and mushrooms. Sprinkle with mozzarella cheese. Bake at 400° for 25-30 minutes or until heated through and cheese is melted.

POTATO CRUST VEGETABLE PIZZA

Steps:

• Preheat oven to 425°F.
• Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.
• In a large bowl, combine potatoes mixture, eggs, flour and salt; mix well.
• Press into a well greased 15 X 10 X 1 baking pan. Bake for 15 minutes. Brush with 1 Tablespoon of the olive oil; bake 10 minutes more. Place under broiler for 2-3 minutes or until golden and crisp.
• Meanwhile, in a large bowl, combine zucchini, squash, pepper, red onion and garlic. In a large skillet, heat the remaining oil; cook the veggies about 2 cups at a time until crisp tender.
• Spread goat cheese over golden potato crust; top with cooked veggies and tomatoes.
• Sprinkle with fresh basil and mozzarella.
• Bake for 5-7 minutes or until cheese is melted.

CRISPY POTATO CRUST

Steps:

• Preheat oven to 400 degrees F. Heavily oil a 9-inch metal pie pan. Squeeze out excess liquid from grated potatoes and place in large bowl. Mix in salt And egg until well combined. Press potatoes into pie pan and up the sides. If mixture is too sticky, dip fingers in flour. Bake crust for 30 minutes or until it begins to turn golden brown, brushing occasionally with oil.
• In a medium skillet melt butter over medium heat and cook onion until tender. Stir in the mushrooms and cook until golden brown.
• Spread grated cheese over bottom of potato crust. Spread out the onion and mushroom mixture over the cheese. In a medium bowl, whisk or beat together with a fork the eggs and the cream. Season mixture with salt and pepper and pour over vegetables and cheese.
• Reduce oven heat to 375 degrees F and bake for 40 minutes or until firm. Allow quiche to cool for 15 minutes before slicing and serving.

POTATO CHIP PIZZA

Steps:

• Preheat the oven to 500 degrees F (260 degrees C). Rub 2 sheet pans with a few teaspoons of olive oil, and sprinkle over a light dusting of cornmeal. Set aside.
• Roll each dough ball into an oval shape about 1/8-inch thick and transfer onto the prepared pans. Cover each with pesto sauce, reserving about 2 tablespoons for the topping. Sprinkle each with Cheddar cheese. Add potato chips in one thick layer, overlapping chips as need to cover the surface.
• For each pizza, thin out reserved pesto with a tablespoon of olive oil, and then drip and drizzle it over the top of the chips. Top with red onions and mozzarella. Drizzle the tops of the pizzas with a little bit of olive oil.
• Bake in the center of the preheated oven until top and bottom crust of pizza is browned, 12 to 15 minutes. Let rest for 5 minutes before cutting.

THICK-CRUST PIZZA

Steps:

• Move oven rack to lowest position. Heat oven to 425°. Mix Bisquick, water and oil until dough forms; beat vigorously 20 strokes. Let stand 8 minutes.
• Grease bottom and sides of jelly roll pan, 15 1/2x10 1/2x1 inch, or cookie sheet with shortening. Press dough in bottom and up sides of pan, using hands dipped in Bisquick. Or press into 13x10-inch rectangle on cookie sheet; pinch edges to form 3/4-inch rim. Spread pizza sauce over dough; top with pizza toppings. Sprinkle with cheese.
• Bake 15 to 20 minutes or until crust is brown and cheese is melted.

VEGETABLE PIZZA ON CAULIFLOWER CRUST

Steps:

• Heat oven to 400° F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray.
• In 3-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered about 10 minutes or until soft.
• Place cauliflower in large bowl. Using potato masher, gently break cauliflower into rice-sized pieces. Wrap cauliflower in paper towel; squeeze to remove any excess water. Return cauliflower to bowl. Add eggs, cheese, oregano and garlic powder; mix to form soft dough.
• Divide dough into 4 equal pieces; place each on cookie sheet. Using hands, flatten each piece into round about 6 inches in diameter and 1/4 inch thick. Spray tops of rounds with cooking spray. Bake 20 minutes.
• Remove from oven. Turn crusts over; use paper towel to blot away any excess moisture. Spread each crust with pasta sauce. Top each with onion, bell pepper, spinach and olives.
• Return to oven; bake 5 minutes longer or until toppings are warm. Cut each pizza into 4 pieces; serve immediately.