Vegan Pizza Smashed Potatoes

If you love pizza flavors, here’s a fun and family-friendly recipe. Vegan pizza smashed potatoes are easy to make with ingredients you may already have in the kitchen. Potatoes make a tasty and naturally gluten-free “crust!”

One of my family’s favorite topping combination is broccoli and mushroom, but feel free to vary as you’d like with other pizza vegetables and toppings. Other toppings to try: Sautéed onions, bell peppers, onions, artichokes, spinach, and/or olives.

What to serve with vegan smashed pizza potatoes: All you need is a tossed salad with the standard vegetables — tomatoes, lettuce, cucumbers, and carrots (bell peppers, too, if they’re not part of your pizza potatoes). Toss in some chickpeas or beans for extra protein.

Having the potatoes baked or microwaved ahead of time makes quick work of this meal.

Here’s all you need for this recipe …

• 4 large baking potatoes (Russet works well), well scrubbed
• 3 cups finely chopped broccoli (or see variations above and in the recipe box Notes)
• 2 cups cleaned, sliced, and stemmed brown or white mushrooms
• 2 cups marinara or pizza sauce, or as needed
• 1 1/2 cups mozzarella-style vegan cheese shreds

For topping:

• Fresh or dried oregano and/or basil
• Dried hot red pepper flakes

Photos by Hannah Kaminsky, BittersweetBlog.com.

Explore more:

• How to Make Tasty Vegan Smashed Potatoes
• Easy Smashed Potatoes with Vegan Mushroom Gravy
• Corn and Black Bean-Stuffed Sweet Potatoes

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Yield: 4

Vegan Pizza Smashed Potatoes

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If you love pizza flavors, here's a fun and family-friendly recipe. Vegan pizza smashed potatoes are easy to make with ingredients you may already have in the kitchen.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

• 4 large baking potatoes (Russet works well), well scrubbed
• 3 cups finely chopped broccoli (or see variations)

• 2 cups cleaned, sliced, and stemmed brown or white mushrooms
• 2 cups marinara or pizza sauce, or as needed
• 2 cups mozzarella-style vegan cheese shreds

For topping:

• Fresh or dried oregano, and/or basil
• Dried hot red pepper flakes

Instructions

1. To microwave the potatoes: Place on a paper towel in the microwave. Start with 10 minutes, then add time as needed until the potatoes are easily pierced with a knife. To bake the potatoes: Start about an hour before you’ll need them. Preheat the oven to 400º F. Line a baking dish with foil. Arrange the potatoes in it and cover snugly with more foil. Bake for 40 to 45 minutes, or until the potatoes are easily pierced with a knife.
2. Meanwhile, steam the broccoli and mushrooms in a skillet with a small amount of water until just tender, then drain well.
3. Using oven mitts to protect your hands, cut each potato in half lengthwise on a plate or cutting board. Gently smash the open surface of the potatoes with a large fork or potato masher.
4. Spread each potato half with sauce, followed by 1/4 cup of the cheese shreds. Divide the broccoli and mushroom mixture over the potatoes (if there’s too much, save for another use).
5. To continue, if using the microwave, arrange the potato halves on a large platter and cook on High for 4 to 5 minutes, or until the cheese is well melted. If using the oven, arrange the potato halves in a shallow casserole dish or roasting pan for 10 minutes, or until the cheese is well melted.
6. Serve at once, allowing two halves per serving.

Notes

Vary as you'd like with other pizza vegetables and toppings. Other toppings to try: Sautéed onions, bell peppers, onions, artichokes, spinach, and/or olives.

See more vegan main dishes.