This potato pizza with white bean garlic sauce will blow you away. Thinly sliced potatoes make for a surprisingly crispy, delicious crust — especially when it's topped with a smooth, creamy white bean garlic sauce and topped with tomatoes and tangy olives. This is also a great way to use up potatoes before they start to sprout.
Potato Pizza With White Bean Garlic Sauce [Vegan, Gluten-Free]
- 14 ounces white potatoes, peeled
- 3 tablespoons olive oil
- 1 15-ounce can white beans
- 2 garlic cloves
- 1/2 bunch fresh parsley or 1 tablespoon dried
- 1 tablespoon lemon juice
- 1 teaspoon paprika powder
- 1/2 teaspoon salt
- 1 tomato, sliced
- 10 olives, sliced
- Peel the potatoes and cut them into thin slices. Brush the bottom of a large, circular pan (rectangular is okay, too) with olive oil and lay down the potatoes so you have a double layer. Brush the top with olive oil.
- Drain and rinse the beans and preheat oven to 390°F. Add beans, garlic, parsley, lemon juice, peppers, and salt to a blender and purée.
- Place the potato pizza crust on the middle rack of your oven and bake for 40 minutes, until the potatoes are brown. Remove from oven, then cover with the garlic white bean cream. Top with sliced tomatoes and olives, then pop in the oven for 10 more minutes.