Maybe because I love pizza and this seemed as close as I had gotten in a month, I was gobbling it up. I used a baked, and cooled, russet potato, sliced it and then layered it on a glass baking pan I’d greased lightly with Flax Seed oil. When the potato pizza was done, I drizzled it with the sauce mixture over the pizza. I’d soaked the sundried tomatoes as instructed but they were still very chewy on the pizza so I sliced tomatoes and made the substitution. That made a big difference. This dish felt like a treat. I kept having to remind myself that the potato pizza was hundred percent vegan.
Cooked Potatoes (sliced thinly)
Zucchini (thinly sliced)
Sauce: Sundried tomatoes (soaked in thyme and marjoram). Lemon juice, garlic and parsley.
Blend the sauce altogether. Layer each potato with roasted onion and zucchini. Bake until slightly crisp. serve with the sauce. Note: if you have small potatoes, the only thing to do differently is when serving stack them rather then only giving them “one slice”. Option – Mash the cooked potato and line the bottom of the glass baking pan like a “crust”.