• 1 cup garlicky mashed potatoes.  You can use your own recipe here or mine! (TEXT BLOCK MASHED POTATOES RECIPE – 2 medium potatoes (Yukon gold or baby reds are my fave) peeled if not organic, diced and placed into a pot of boiling water for 10 minutes. Check to see if potatoes are done by piercing with a fork.  If easily pierce, strain potatoes into a colander, place in a bowl (or the same pot you dishes saving vixen) add 5 cloves roasted garlic – OR – sautee 3 cloves minced garlic in 1 tablespoon vegan butter. Add 1/3 c vegan sour cream, 1/2 tsp salt, freshly ground black pepper to taste, mash away!)
  • 1 cup fresh broccoli floretsVegan Butter and Vegan Sour Cream
  • 2 medium tomatoes cut into small dice
  • 1/2 cup thinly sliced green onions
  • 3/4-1 cup vegan cheddar shreds (I like Daiya brand) OR vegan feta cheese bought or homemade works nicely here too.
  • Optional other toppings: vegan BacOs (most are vegan, whoa!)
  • Pizza crust, store bought or homemade Here’s my favorite recipe from Donna Klein’s brilliant cookbook Vegan Italiano -Quick-Rising Pizza Dough (TEXT BLOCK PIZZA CRUST RECIPE)
    • 2-2 1/3 cups all-purpose flour, preferably unbleached, plus additional as necessary
    • 1 tablespoon or 1/4oz package quick-acting or rapid-rise yeast
    • 1 teaspoon salt
    • 1/2 teaspoon sugar
    • 3/4 cup plus 2 tablespoon very warm water (120F-130F; 50C-55C) I usually just heat water in a tea kettle until it is hot to the touch NOT boiling.
    • 2 teaspoons extra-virgin olive oil
    • 1 handful cornmeal
      • In a large bowl, combine 1 1/2 cups of the flour, the yeast, salt, and sugar.  With a wooden spoon, stir in the warm water and oil.  Stir vigorously until well mixed.  Gradually add enough of the remaining flour to make a firm, soft dough.  Turn out onto a lightly floured work surface and knead for about 8 minutes, or until smooth and elastic. Shape the dough into a ball.  Cover with plastic wrap and let rest for 10 minutes.  Now the dough is ready to be shaped and rolled into a pizza crust!
      • For this recipe, roll and stretch the crust into a large circle – about 11″-12″.  It is better to have a thicker crust here as our pizza is kind of heavy.
      • Preheat the oven to 500 degrees and place a baking sheet or pizza stone in the oven to heat it up.
      • Once very hot, sprinkle with cornmeal and add pizza crust
      • Bake in the oven for about 2-4 minutes or until the crust has firmed up a bit.  Now it is ready for TOPPINGS!!!!


  • Preheat oven to 500 if not already.
  • Spread mashed potato mixture onto prepared crust about 1/2″ thick (eat the extra mashed potatoes while you’re waiting for the pizza to bake).Mashed Potato Base for Baked Potato Pizza
  • Sprinkle the broccoli, tomatoes, and green onions evenly onto the pizza.
  • Top with cheese and BacOs (if using).
  • Bake for about 10 minutes turning halfway though to ensure even cooking.
  • Allow to cool, slice, and enjoy!
  • Serve with vegan sour cream, sriracha, extra green onions, and anything else you like on a baked potato!


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