Vegan Leek & Potato Pizza
This pizza looks fancy but it is actually so easy to make. The layers of leek, potato, rosemary, and coconut milk make this pizza so flavourful and delicious. Perfect for an appetizer or the main dish.
Servings: 1 pizza
Calories: 222kcal
Ingredients
- 1 tablespoon olive oil
- 2 leeks (white and light green parts only), finely sliced
- 2 cloves garlic, minced
- 1 pizza dough, store-bought or homemade (use gluten free pizza dough if preferred)
- 1 - 2 yukon gold potatoes, thinly sliced
- 1 tablespoon fresh rosemary
- Salt & Pepper to taste
- ½ cup full-fat coconut milk
Instructions
- Preheat your oven to 425F (220C). Lightly grease a pizza pan
- Heat the olive oil in a pan over medium heat then gently sauté the leeks and garlic until wilted and they begin to caramelize. Remove from heat
- Lightly flour a clean work surface and stretch your dough until it is big enough for your pizza pan.
- Spread the leek mixture across the pizza dough. Next lay potato pieces around the dough in circles just slightly overlapping each other until you have covered the entire pizza. Season the potatoes with the rosemary, salt and pepper. Then finally drizzle the coconut milk across the pizza. Bake for 20-25 minutes until the crusts are golden brown, the potatoes are cooked.
Nutrition
Calories: 222kcal
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