Recipe: Vegan Bacon & Cheddar Double Potato Pizza

February 28th, 2011 4:11 pm by Kelly

2011-02-26 - Potato Pizza FTW! - 0010


Last weekend, Shane and I decided to try our hands at making a Potato Pizza. Okay, okay; Shane’s hands, my eyes. Using this recipe as a starting point, he came up with a pie that was similar enough (minus the fancy blue potatoes); tasty, though surprisingly dry, even with a dusting of olive oil on the dough. Even the cheese shreds and Smart Bacon were dried out and ashy, positioned as they were on the top of the pizza. Ah well, back to the drawing board!

I’m happy to report that attempt #2, carried out on Saturday night, was an unqualified success. In lieu of the red sauce that normally graces pizza, we used cheesy mashed potatoes, which lent some much-needed moisture to the pie. On top of that went some extra cheese shreds, as well as bacon slices (all vegan, of course), followed lastly by the potato slices. Nestling the cheese and bacon under the potatoes helped to protect them from scorching – and of course locked the cheese’s moisture in, to boot. The only foodstuff that came out dry and crispy were the potato slices, which were almost like homemade chips or thinly sliced fries. Delicious!

The recipe is a three-step process: cheesy mashed potato sauce, dough and pizza. Lengthy, but easy enough. For extra-shiny bonus points, make a double batch of mashed potatoes and have some while you wait for the dough to rise! (Or transform it into potato soup for a completely different dish; details below.)

Bacon & Cheddar Double Potato Pizza

For the cheesy mashed potato “sauce”:


2011-02-26 - Cheesy Potato Sauce - 0007=



1 to 2 tablespoons olive oil
1/2 onion, diced
1 tablespoon minced garlic
2 large or 3 medium-sized baking potatoes (about 4-5 cups’ worth), sliced and diced
soy milk
salt, pepper, garlic powder, and/or onion powder to taste
1 tablespoon margarine
1/2 to 1 cup cheddar Vegan Gourmet cheese by Follow Your Heart (or the vegan cheese of your choice)


(Prep and cook time is approximately an hour, so plan accordingly.)

1. In a large saucepan or small soup pot, bring 1 to 2 tablespoons of olive oil to medium heat. (Use just enough olive oil to coat the bottom of your pot.) Add the diced onion and minced garlic and cook on medium until the onion is translucent and the garlic, golden brown.

2. Cut the baking potatoes into small, relatively uniform pieces: thin slices and/or small diced cubes. (The smaller the pieces, the more quickly they’ll cook.) Add them to the pot, along with just enough water and/or soy milk (I used half and half) to cover them.

3. Cook, covered on high, until the water begins to boil. Reduce heat to medium-high and continue cook, uncovered, stirring the pot every few minutes.

4. Add in the spices to taste and continue to cook until the potatoes become tender and begin to disintegrate. As you stir the pot, mash the potatoes as best you can by hand. If you think that the potatoes look a bit on the soupy side, continue to cook on low until the mixture thickens up.

5. When done cooking, transfer the mix into a large, microwave-safe bowl. Add a pat of margarine to taste. Using a hand mixer, whip the potatoes until they become smooth and creamy. If the mix is too thick, don’t be afraid to mix in a little extra water or soy milk.

6. Add in the cheddar cheese, stirring by hand. Microwave on high for two to three minutes, stopping every minute to stir. The cheese should blend in smoothly with the potatoes after several minutes of cooking.

7. You can use this “sauce” immediately (though be careful if handling while hot), or store it in the fridge until ready for use. When cold, the potatoes will be a bit firmer, and almost Jello-like in consistency. This is okay! You can either microwave it for 30 seconds or so to “loosen” it up, or stir it by hand until it becomes more easily spreadable, almost like the cheese of a “cheese log.” (For those who are milk-allergic like moi, a better analogy might be chilled French Onion dip made with Tofutti Sour Cream! Potato, potathtoe.)


  • Naturally, you can use your own favorite vegan cheesy mashed potato recipe recipe if you’d prefer. You’ll need between 5 and 6 cups of mashed potatoes to cover the pizza – depending on how thick you’d like the sauce, of course. We went with +/- 1/4″ thickness and – while this amount of “sauce” accomplished the primary goal of adding moisture to an otherwise-dry pie – the pizza crust probably could have supported more.

  • It’s better to make too much sauce vs. too little; after all, the leftovers make for a delicious snack or side dish!

  • This recipe is actually based on one of my favorite soup dishes, a potato and corn soup/chowder (minus the corn, natch). When making the potatoes, I just about doubled the recipe and, after taking what mashed potatoes I needed for the potato sauce, diluted the remaining potatoes with extra water and soy milk to make potato soup. Very yummy, and super-efficient: I got lunch and dinner out of the deal!

  • Because I was afraid that I couldn’t reach the temps necessary to melt the cheese on the stovetop without scorching the potatoes, I chose to microwave it instead. While it’s true that Vegan Gourmet is more finicky than most, I’d still recommend using this method, whatever brand of cheese you choose. Plus, it seems to blend in rather smoothly this way; I melt cheddar cheese in leftover mashed potatoes using the microwave all the time!

    pizza dough

    Not my dough! I’m just borrowing the image, lol.
    CC image via Flickr user sweetbeetandgreenbean; recipe here.


    For the dough:


    1 cup warm water (110 degrees F / 45 degrees C)
    1 tablespoon sugar
    2 1/4 tablespoons active dry yeast
    3 tablespoons olive oil
    1 teaspoon salt
    2 1/2 cups all-purpose flour


    1. Stir the water, sugar and yeast together until dissolved. Add the olive oil and salt, as well as any extra spices or seasonings. Stir in the flour until blended.

    2. Form the dough into a small ball and let rest in large bowl, covered loosely with a towel, anywhere from 30 minutes to two hours.


    2011-02-26 - Potato Pizza FTW! - 0012


    For the pizza:


    1 batch pizza dough (see above)

    5-6 cups cheesy mashed potatoes (see above)

    Cornmeal or cooking spray with which to coat the pizza stone or pizza pan

    4 (medium) or 6 (small) Yukon Gold potatoes (or similar)

    4-6 slices of Lightlife Smart Bacon (or the vegan bacon of your choice)
    1/2 to 1 cup of cheddar Vegan Gourmet cheese by Follow Your Heart (or the vegan cheese of your choice)


    1. After scrubbing them thoroughly, begin by cutting the Yukon Gold potatoes (or other potatoes of your choice) into uniform, paper-thin slices, preferably using a mandolin. When done, fill a small bowl or Tupperware container with salt water. Add the sliced potatoes and let soak for 10 to 20 minutes. (Optional.)

    2. When you’re ready to assemble and bake your pizza, preheat the oven to 425 degrees F.

    3. As the oven’s heating, spread a dusting of cornmeal onto your pizza stone (or lightly coat your pizza pan with cooking spray). Using fingers dipped in olive oil (optional), pat the dough onto the stone, spreading it out evenly.

    4. For the first layer, spread the cheesy mashed potatoes onto the dough, taking care not to press down too hard as you do so. (Cold potatoes go on more like “spreadable” cheese than a liquefied red sauce, thus requiring a bit of pressure.)

    5. Next, add the vegan bacon: as little or as much as you’d like, either in whole strips or cut into smaller pieces. These stay moist during cooking, so they won’t be hard to cut or bite into later!

    6. For layer #3, add some shredded vegan cheddar cheese to taste.

    7. Drain the potatoe slices and layer them on the top of the pizza. Multiple layers are good; most likely, you’ll have enough for two to three layers of potatoes.

    8. Bake at 425 degrees, for between 15 and 20 minutes for a single pizza, or 30 minutes for two pizzas. Be sure to rotate racks at the halfway point!

    9. Serve warm. (Preferably right before bedtime, or with a caffeine pill; can you say “carb coma”?!?) The leftovers reheat deliciously in the oven.


    2011-02-26 - Pizza, Potato & 'Regular' - 0017


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    8 Responses to Recipe: Vegan Bacon & Cheddar Double Potato Pizza

    1. Bacon & Cheddar Double Potato Pizza FTVW!* » V for Vegan:

      […] here’s the final recipe. More pizza dishes to […]

    2. Jenn

      Wow. That pizza looks amazing!

    3. The Perfect Pizza Press » Blog Archive » Recipe: Cheesy Vegan Tater Tot Pizza

      […] the carb-fest that was our Bacon & Cheddar Double Potato Pizza (delicious, delicious carbs!), I knew my days of layering potatoes on bread* were FAR FROM OVER. By […]

    4. The Perfect Pizza Press » Blog Archive » Recipe: Creamy Vegan Mac & Cheese Pizza!

      […] it comes in third, right after the aforementioned Cheesy Vegan Tater Tot Garbage Plate Pizza and Vegan Bacon & Cheddar Double Potato Pizza. Note the common theme: CHEESY and CARB-A-LICIOUS! Veganism = deprivation, says who?   Creamy […]

    5. hash brown pizza: done! » V for Vegan:

      […] Remember that hash brown pizza I was working on? Well, it’s done! And it is awesome! Seriously one of my favorites yet, third only to the Cheesy Vegan Tater Tot / Garbage Plate Pizzas and the Vegan Bacon & Cheddar Double Potato Pizza. […]

    6. vegan nomz roundup!: pizza ed. » V for Vegan:

      […] Vegan Bacon & Cheddar Double Potato Pizza […]

    7. Eat to the Beat: Nacho Pizza & The Beatles » V for Vegan:

      […] all the specialty pizzas offered by Blackbird, it was the Yukon pizza I most wanted to make. But been there, done that! – and, since one of my Vegan MoFo goals is to try all new recipes, I settled on the Nacho […]

    8. Iron Chef/Eat to the Beat: Rosemary Potato Pizza with Garlic Sesame Sauce & Mary-Kate and Ashley Olsen » V for Vegan:

      […] but I like the sauce because it helps to add a little moisture to what can sometimes be a dry pie. (Mashed potatoes work wonders too!) Got leftovers? Don’t fret! The sauce also makes for a tasty dressing, dip, or sandwich […]

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