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Potato Pizza Recipe (Vegan)

Potato Pizza Recipe

Italian potato pizza recipe or "Pizza con Patate” made with creamy cashew ricotta, caramelized leeks and paper thin sliced golden potatoes sprinkled with rosemary and layered on top of the very best Neopolitan thin crust. One of the most delicious pizza pies you’ll ever taste, from scratch and easy to make!
Course Main Course
Cuisine Italian
Keyword plant based, potato pizza, vegan pizza, white pizza
Prep Time 15 minutes
Cook Time 50 minutes
Servings 4 pizzas
Calories 295kcal
Author Florentina



  • Make the cashew ricotta according to this recipe and refrigerate until needed. (This step can be done a couple of day sin advance).
  • Prepare the pizza dough according this recipe. You can make 1/2 batch and form 4 balls out of the dough needed for this recipe or go for a full batch and freeze some for later use.
  • While your dough is proofing slice the leeks and add them to a large bowl of cold water. Allow to sit for a few minute for the dirt to fall to the bottom.
  • Preheat a large skillet over medium low heat and using your hands start scooping the leeks out of the water and add them to the skillet. Sprinkle with a pinch of sea salt and stir. Cook until all the water has evaporated then add alight drizzle of olive oil. Continue cooking until the leeks start to caramelize. Taste and adjust seasonings with salt and pepper. Refrigerate until needed.
  • Scrub and rinse the potatoes well, dry with a kitchen towel and slice them paper thin using a mandoline slicer. Alternatively you can use a sharp chef's knife and slice them manually as thin as you can. (You might need to up the cooking time by a couple of minutes if the potato slices are thicker).
  • Preheat your oven to 475 “F.
  • Line a baking sheet with parchment paper.
  • Sprinkle some flour on the kitchen counter and place one of the dough balls on top. Sprinkle with more flour and use your palm to flatten it down into a circle. Flip on the other side to make sure nothing sticks and sprinkle more flour if needed. Shape into a 10 inch circle and transfer to the baking sheet on top of the parchment paper.
  • Spoon a quarter of the cashew ricotta in the middle and spread it all the way to the sides. (It’s up to you if you want to leave any edge at all). Sprinkle with some of the caramelized leeks. ( I like to reserve some of the leeks to also sprinkle over the pizza once it comes out of the oven).
  • Finish with a layer of the potato slices over the top, slightly overlapping each other to create perfect coverage of the pizza. Use an olive oil spray if available to give a quick mist over the potatoes (a small pastry brush will work if you don’t have a spray).
  • Sprinkle the pizza with rosemary, sea salt and red pepper flakes to taste.
  • Bake in the preheated one for 12 to 15 minutes until the potatoes are lightly golden and the crust has crisped up to your liking.


  • If you sliced the potatoes with a knife versus a mandolin you might need to increase the baking time by a couple of minutes so just keep an eye on it. In that case I also recommend you make the pizza pies a little thicker, 8 inches versus 10 so you don’t run the risk of over-baking it. Alternatively you can choose not to leave any edge to the crust and completely cover with the toppings and potato slices all the way.
  • You'll notice this is my only pizza recipe that doesn't require a pizza stone (or a grill). Since this pizza cooks longer at a lower temperature a baking sheet will yield perfect results while the pizza stone might cook it too fast before the potatoes are done. I hope that makes sense friends!


Calories: 295kcal | Carbohydrates: 63g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 836mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1127IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 4mg