Baked Potato Pizza (Vegan)

The title says it all folks! I am going to provide you with a few recipes for this main recipe. You can certainly purchase some of these items on your own but I was saving a trip to the grocery, personally. So I figured why not share some other cool recipes while I’m at it! Ya know, using a can of chickpeas juice to make vegan ranch and all that.

Be sure to watch my video for more tips and fun!

This is the main pizza recipe:


  • Pizza dough*
  • Vegan ranch*
  • Vegan cheese (I used Chao Tomato Cayenne)
  • Potato
  • 1/2 red onion, chopped
  • Sea salt


  • Preheat oven to 450°F
  • Using a mandolin, slice potato super thin and let relax in water for a few minutes to remove starch
  • Drain potato slices and place in a single layer on a paper towel to dry
  • Spread vegan ranch on pizza dough
  • Add vegan cheese
  • Add potato slices and sprinkle with sea salt
  • Add onion pieces
  • Bake for 15-20 minutes

Ok so here’s the pizza dough I used:


  • 1 packet active dry yeast
  • 1/2 tsp sugar
  • 1 cup warm water
  • 1/4 cup olive oil
  • 2 1/2 cups flour
  • 1 tsp salt


  • In a large bowl, combine the yeast, sugar and water. Let stand for about 10 minutes
  • Add the olive oil and half of the flour, mix and let stand 5 minutes
  • Add the rest of the flour and salt and knead for about 5 minutes
  • Place on a well greased cookie sheet and loosely cover and let rise for about an hour
  • Press dough to the edges on the pan, loosely cover again and let rise another half hour
  • Add toppings and bake

This is the vegan ranch recipe I used:


  • 1 cup vegan mayo*
  • 1/2 tsp each of garlic powder, onion powder, dried parsley, dried chive
  • 1/4 tsp each of salt and pepper
  • 1 tsp dried dill weed


  • Mix everything together, cover and store in fridge until ready to use

This is the vegan mayo recipe I used for the vegan ranch:


  • 1/2 cup aquafaba (the juice from a can of chickpeas)
  • 1 tsp Apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp salt
  • 1 1/3 cup vegetable oil


  • In a food processor or blender, add the aquafaba, vinegar, mustard and salt. Blitz for about 30-40 seconds until foamy
  • While the machine is running, slowly pour in the vegetable oil until it thickens up like mayo
  • Pour into a sealed container and put in the fridge until ready to use


One Comment Add yours

  1. Belinda says:

    I love ur style of cooking – I m also a.vegan chef who loves to create different


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