Bake up a pan of pizza dough topped with thinly sliced potatoes, mushrooms and herbs. A great vegan appetizer.
This recipe is reminiscent of an absolutely delicious pizza I had while in Paris this fall and I have to say, my version is just as good {if not better} than the original! This baby features no tomato sauce and no cheese. A fluffy, chewy pizza crust is topped with a creamy, savory mushroom sauce, thinly sliced potatoes, and finished off with just a little sprinkle of onion. This is SO good, y’all!
It’s seriously amazing, and after having this creamy mushroom sauce on pizza, honestly I don’t see a need for tomato sauce anymore. I kid you not when I say we ate this pizza up in less than 10 minutes. We had a fight to the death over who got the last piece. The thin little slices of potato on top add such great texture and the flavor is spot-on. Don’t be afraid of the carbs-on-carbs action we got goin’ on here. 
I hope y’all try this vegan potato mushroom pizza soon! It is seriously SO good and it’ll make you a non-tomato pizza believer! Looking for more pizza ideas? Check out my Mac and Cheese Pizza, Personal Brunch Pizzas, Margherita Pizza with Watercress Salad, and Heirloom Tomato Burrata Pizza.
Click here for my homemade pizza dough recipe.
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Mushroom and Potato Flatbread
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Vegan, Vegetarian
Description
Crispy flatbread topped with creamy mushroom sauce and tender potatoes. A simple yet satisfying vegan appetizer.
Ingredients
- 1 lbs (454 g) pizza dough
- 3 small potatoes
- 1 tbsp vegan butter
- 2 tbsp olive oil
- 1 cups (237 ml) chopped mushrooms
- 1 tsp Italian herb mix
- 1 tsp garlic salt
- 1/4 cups (60 ml) white wine
- 2 tbsp flour
- 1 cups (237 ml) unsweetened soy milk
- 1/4 cups (60 ml) thinly sliced onion
Instructions
- Prepare pizza dough and let it rest at room temperature.
- Wash, scrub, and peel potatoes (optional). Slice thinly.
- Bring a medium pot of water to a boil, add salt, and cook potatoes for 4-5 minutes until slightly softened. Drain.
- Prepare mushroom sauce: In a medium nonstick pot over medium-high heat (approximately 375°F/190°C), combine vegan butter and olive oil. Add mushrooms, Italian herbs, and garlic salt; cook until softened (about 5 minutes).
- Add white wine and allow to evaporate. Add flour and mix well.
- Cook the mixture, stirring constantly, for 2-3 minutes. Slowly add milk, stirring to prevent lumps. Cook until thickened.
- Season with salt and pepper to taste.
- Preheat oven to 475°F (240°C).
- Grease a 9×13 baking sheet with olive oil and arrange pizza dough inside.
- Spread mushroom sauce over dough, then arrange potato slices and onions.
- Bake for 18-20 minutes, until crust is golden brown. Let cool slightly before serving.
Notes
- For a richer flavor, use cremini or shiitake mushrooms instead of button mushrooms.
- If you don’t have white wine, substitute with an equal amount of vegetable broth.
- To prevent soggy flatbread, ensure the potatoes are partially cooked but not mushy before adding them to the pizza.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Carbohydrates: 35
- Fiber: 4
- Protein: 7
Frequently Asked Questions
What type of mushrooms work best for the mushroom sauce?
Cremini or shiitake mushrooms are great choices for the sauce as they add a rich and savory flavor.
Do I need to pre-cook the potatoes before adding them to the flatbread?
No, you can slice the potatoes thinly and add them raw to the flatbread; they will cook through as the flatbread bakes.
Can I use store-bought pizza dough for this recipe?
Yes, store-bought pizza dough can be used as a convenient alternative to homemade dough for this mushroom and potato flatbread.
