Grain Free Potato Pizza

| POTATO PIZZA |

A fun way to enjoy a classic comfort meal!  I've listed two different options with two different sets of macros so you can make this how you like it. You can also easily make this gluten free by using a gluten free protein topping instead of the seitan sausages I've recommended below.  Once you make this once you can mix and match toppings as many times as you like!

 

Recipe Note

If you want to decrease the calorie, carbs, and effort, you can simplify this recipe by skipping the cornmeal and chickpea flour coating on the potato. This adds a more "pizza dough" type feeling when eating, but would be delicious without it as well. To skip it just slice the potatoes and roast them as is, for the same length of time as suggested in the recipe below. Adjusted macros listed next.

 

Recipe makes 4 servings 

Macros per 2 slice serving, NO cornmeal/chickpea flour coating (see notes):

376 cals - 1g fat - 34g carbs - 24g protein 

 

Macros per serving 2 slice serving, with cornmeal/chickpea flour coating:

432 cals - 16g fat - 46g carbs - 26g protein 

 

Ingredients

2 russet potatoes

1/4 cup chickpea flour (optional, see notes)

1/4 cup cornmeal (optional, see notes)

1/2 cup tomato marinara sauce

1/2 cup shredded vegan cheddar cheese

3 chipotle vegan seitan sausages 

 

Optional cream sauce (not included in macros)

1/4 cup vegan greek yogurt

1 tbsp apple cider vinegar

1 tbsp lemon juice

big pinch of sea salt

 

Recipe

Preheat the oven to 375 F and line a baking tray with parchment paper.

Slice each potatoes into 4 pieces, length wise, so they can lay flat like toast.

For lower calorie option:

Add the potato slices onto the prepared baking tray and bake for 20 minutes.

Second option:

Add the chickpea flour to wide brimmed bowl with 3 tbsp water. Whisk to combine. 

Add the corn meal to a plate. 

Dip the potato slices into the chickpea flour/ water mixture coating each side, then into the cornmeal coating just one side (if you have extra cornmeal you can sprinkle it on the second side as well). Place seasoned potato slices on to the prepared baking tray corn meal side down. Bake for 20 minutes.

Both options:

Bake the potatoes until lightly browning (roughly 20 minutes), then remove from oven to add toppings.

Add 1 tbsp tomato marinara sauce to each potato, smoothing from edge to edge. Then top each with 1 tbsp shredded vegan cheddar cheese. 

Slice the sausages into thin rounds and divide them across the 8 potatoes. 

Place them back in the oven for another 10-12 minutes or until potatoes and sausages are cooked through and cheese is melty.

Remove from oven and allow to cool slightly before digging in.

Enjoy!

 

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Grain Free Pizza from the High Protein Vegan Dinner Ebook.