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Rosemary Potato Flatbread


  • 1 pizza crust recipe of your choice or store-bought
  • 2 medium potatoes boiled until cooked (not super mushy, but you should be able to easily stick a fork through them)
  • 1 clove garlic minced
  • 1-2 Tbsp. olive oil
  • 1 Tbsp. dried or fresh rosemary
  • 1/2 onion chopped however you want
  • sliced mushrooms optional
  • vegan mozzarella-style cheese of choice or make your own
  • salt to taste


  • Preheat your oven to 400ºF (200ºC).
  • Line a baking sheet with parchment paper (I also sprinkle some fine cornmeal or semolina on the parchment paper to further prevent sticking, but that's up to you).
  • Prepare your pizza crust or take your store bought one out of the fridge. Let it rest for 5 minutes before shaping. You might want to roll it around in a little bit of olive oil first to make it easier to handle. For a personal pizza, I use a ball about the size of my fist. The rest of the dough I stored in the fridge in plastic wrap for the next day. My trick is to make a circular ball then stretch it over the rim of a medium-sized bowl. Once it's stretched over the bowl you can pull out the sides a bit more, then pick it up off the bowl and transfer it to the parchment paper. You want it to be thin, less than a 1/4 an inch. You might think then it won't hold the toppings, but once it cooks it will rise a bit, get crispy and be fine.
  • In a small bowl or cup combine the olive oil, rosemary and garlic, then brush over the whole crust. Slice the potatoes about 1/4 inch (1cm) thick lengthwise and spread out over the pizza, top with the onions and optional mushrooms, a bit of salt and then the vegan cheese.
  • Bake about 10-15 minutes until the crust is cooked and the cheese is melty.