A few months ago, I went on a double date to Talula’s in Asbury Park, NJ. They have both vegan and non-veg options, which makes it a great place for groups with different dietary preferences. For vegan options, we ordered the Margie (substituted with vegan cheese) and the Clint Eats-Good. My non-vegan friends also ordered a mashed potato pizza that was not able to be made vegan. As with any time something is not vegan but I wish it was, I got inspired to make my own. And thus, this recipe for vegan mashed potato pizza was born.
This recipe took a few tries, and the key is the type of potato you use. I found russet potatoes to be too starchy and didn’t give that “melt in your mouth” texture I was looking for. Butter potatoes or any other kind of potato with less starch content will be your best option.
As a note, the recipe for Smokey Tempeh Crumbles can be found in my post for Penne alla Vodka. You can make them ahead of time or as you are preparing the pizza. If you don’t want to deal with syncing oven temperatures and time, you can also cook the tempeh in a pan with the same list of ingredients. Simply cook until all the liquid in the pan has evaporated.
Vegan Mashed Potato Pizza
- 1 lb butter potatoes, peeled and quartered, rinsed and drained
- 7 oz smoked gouda, chopped (I use Follow Your Heart brand)
- ¼ cup non-dairy milk (I used almond milk)
- 1 tbsp chives
- ½ tsp dijon mustard
- Salt and pepper to taste
- Smokey Tempeh Crumbles
- 1 lb pizza dough
- Preheat oven to 450 degrees Fahrenheit.
- Cover potatoes in a large saucepan with cold water and a pinch of salt. Put over medium heat and cook for 20 minutes until potatoes are fork-tender.
- Drain cooked potatoes and return to the pot. Add smoked gouda, non-dairy milk, chives, and dijon mustard. Mash together until combined. Add salt and pepper to taste.
- Roll out pizza dough onto a baking sheet. Spread an even layer of the potato mixture onto the dough. Place in the oven for 20 minutes.
- Remove from the oven and sprinkle the smokey tempeh crumbles evenly across the pizza. Place back in the oven for an addition 5-10 minutes, or until the crust is golden and crisp.