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Mushroom and Potato Flatbread

Mushroom and Potato Flatbread

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.

See Also

Click here for my homemade pizza dough recipe.

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Mushroom and Potato Flatbread

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  • Author: Valentina Celant
  • Total Time: 50 minutes
  • Yield: 16 slices 1x


Bake up a pan of pizza dough topped with thinly sliced potatoes, mushrooms and herbs. A great vegan appetizer.


  • 1 lb pizza dough {store-bought or homemade}
  • 3 small potatoes
  • 1 tbsp vegan buter
  • 2 tbsp olive oil
  • 1 cup chopped mushrooms
  • 1 tsp Italian herb mix
  • 1 tsp garlic salt
  • 1/4 cup white wine
  • 2 tbsp flour
  • 1 cup unsweetened soy milk {or your fav nondairy option}
  • 1/4 cup thinly sliced onion


  1. First, prepare your pizza dough according to recipe or take out of packaging, and let it rest at room temperature while you prepare the rest.
  2. Wash and scrub the potatoes well, peel if desired. Slice very thinly. Bring a medium pot of water to a boil, add a generous spoonful of salt, and toss in the potatoes. Cook for 4-5 minutes, until slightly softened but not mushy. Drain and set aside.
  3. Now, prepare the mushroom sauce. In a medium nonstick pot over medium-high, combine the vegan butter and olive oil. Add in the chopped mushrooms, italian herbs, and garlic salt, and cook until mushrooms are softened and savory (about 5 minutes).
  4. Add in your white wine, and allow to evaporate off. Now, add in the flour and quickly mix everything together.
  5. Allow mixture to cook, stirring constantly, for 2-3 minutes. Slowly start adding in the milk, stirring as you go to prevent lumps. Cook sauce until thickened, which should take just a few minutes. Add more salt and pepper to taste.
  6. Now, preheat oven to 475F. Grease a 9×13 baking sheet with olive oil, and gently arrange the pizza dough inside of it.
  7. Spread the mushroom sauce on top, and then arrange the potato slices. Finish off with the thinly sliced pieces of onion.
  8. Cook for 18-20 minutes, until crust is golden brown and cooked through. Let cool slightly and enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main


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