This potato crust pizza is topped with black beans, tomato, and avocado, and has a spicy touch from jalapeño. Doesn't that sound like a delicious brunch option? All made in one skillet too!

Southwestern Black Bean Potato Crust Skillet Pizza [Vegan]



For the Black Bean Salad:

  • 1 tomato, diced
  • 1/2 cup black beans
  • 1/2 cup corn
  • 1/4 cup bell pepper, finely diced
  • 1 teaspoon jalapeño, seeded and finely minced
  • 1 tablespoon green onions
  • 1 tablespoon cilantro
  • 1 teaspoon garlic powder
  • 1 teaspoon lime juice
  • Salt and pepper, to taste

For the Crust:

  • 3 tablespoons olive or coconut oil
  • 4 large russet potatoes, grated
  • Salt and pepper, to taste

For the Topping:

  • Avocado
  • Nutritional yeast
  • Sour cream
  • Lime juice
  • Fresh cilantro and chopped green onions


To Make the Salad:

  1. Add all ingredients to a medium bowl and stir to incorporate. Set aside.

To Make the Crust:

  1. Heat oil in a cast iron skillet on medium heat. When oil is hot, spread grated potatoes in an even layer. Completely cover the bottom of the skillet. Press down with a spatula so the potatoes are tightly packed.
  2. Flip when golden brown and crispy, about 5-6 minutes on each side.
  3. Remove from pan. To remove extra oil, place on a paper towel briefly before placing on a plate.

To Assemble:

  1. Top with mashed avocado, the black bean salad, sour cream, lime juice, and fresh herbs.
  2. Cut into pizza slices and serve.