» whole food recipes from an edible plant enthusiast

Vegan Pizza! Potato Crusted Pizza With Garlic Scape Pesto And Squash Blossoms

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it

Two weeks ago, I made a big decision: I quit my job.

I had an offer to work in the kitchen of an incredible James Beard award-winning restaurant in New York, run by a chef who is one of the most influential people in the sustainable food movement. I have been a fan of his work for a very, very long time, and never in a million years did I think it would be possible for me to be a part of his restaurant. Pending the visa, I was ready to uproot myself and move to New York.

Unfortunately, the visa didn’t quite work out. What seemed so clear to me just a few weeks ago was shaken and toppled over, and for the past week, I have been trying to figure out my next steps. Whether it’s cooking, advocating for a more sustainable and ethical way of eating, or empowering women within the culinary industry, I know that, ultimately, I want to spend my life with food.

What’s going to happen next?

I have no idea, but I’m choosing to see this as a blessing in disguise.

Probably culinary school. But that might be next fall. There might be some traveling first.

Stay posted.

In the meantime… here’s a potato-crusted pizza, inspired by my short time in the restaurant’s kitchen. They were serving a potato-crusted pizza made in cast-iron skillets with mushrooms and homemade cheese, and the sides of the potatoes were so perfectly crisp. Seeing as this month’s Recipe Redux challenge was pie, I decided to go the savoury route with pizza. Pizza is totally a pie, right?

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it

NOTES: If you aren’t into the potato crust, regular pizza dough would be just as delicious. I love making pizza dough from scratch, but using potatoes as a crust is easy, no fuss, and saves me from having to knead and prepare fresh dough during a super busy work week. Yes, easy peasy vegan pizza! This pizza is vegan and gluten-free, but please add cheese if that’s what you’re feeling. The garlic scape pesto recipe I’ve included below is adapted from the New York Times.

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it

Yields 1 serving.

For the pizza crust:

  • 1 large Yukon Gold potato
  • 1 tablespoon potato starch
  • 2 teaspoons rapeseed oil
  • generous pinch of sea salt and crack of black pepper

For the garlic scape pesto:

  • 10-12 garlic scapes
  • 1/2 cup basil leaves
  • 1/2 cup olive oil
  • 1/4 cup sunflower seeds
  • 1/4 cup nutritional yeast
  • juice of 1 lemon
  • sea salt, to taste

To top the pizza: squash blossoms- washed and dried, with anthers removed

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it


  1. Preheat the oven to 175ºC/350ºF. Slice the potato into medium thin slices with a mandolin, and evenly coat the slices with the potato starch and oil by tossing them together in a bowl. Season with salt and pepper and toss again.
  2. On a greased baking tray or tray lined with parchment paper or baking mat, create a pizza crust by forming a circle with the potato slices.
  3. Bake for 25-30 minutes, until the edge of the crust begins to turn a golden brown. While the potato crust is baking, prepare the garlic scape pesto by puréeing the garlic scapes. Add the sunflower seeds and pulse. Scrape down the sides, add the olive oil, and pulse again. Add the nutritional yeast, basil, and lemon juice, and purée until it reaches your desired consistency. Add more oil if necessary.
  4. Once the potato crust is done, remove from the oven. Spread the pesto onto the crust. Lay the squash blossoms on top of the pesto and bake the pizza for another 12-15 minutes.
  5. Remove from the oven and DEVOUR.

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it

vegan and gluten-free potato crusted pizza with garlic scape pesto and squash blossoms // gratitude and greens // #vegan #plantbased #glutenfree #recipe #pizzapin it

Wishing you much love and happy kitchen adventures,

don’t forget to subscribe! follow me on facebooktwitterpinterestinstagram; and bloglovin’  + hashtag your photos #gratitudeandgreens to show me what you’re making off the blog:)

 << strawberry and rhubarb baked oatmeal

 Loading InLinkz ...
  • Genevive – I am so loving this potato crust! Not only is it gorgeous – but it sounds so delish! And, culinary school sounds like a GREAT idea! Wishing you all the best while you finalize your next steps…ReplyCancel

  • Genevieve, love it! Thank you for sharing this with us!

    Wishing you courage during this period!ReplyCancel

  • This is beautiful! I love the garlic scape pesto. So creative! Best wishes as you figure out what you want to do. :)ReplyCancel

  • I totally understand your frustration! I moved from Vancouver to New Orleans two years ago and it was such a process. Wishing you lots of luck. This pizza, btw, is so creative and looks delicious. Pinning to make :)ReplyCancel

  • I am all for the potato crust!! This pie looks amazing and I am loving the squash blossoms :) Stay positive – everything will work out in the end. Culinary school sounds lovely!ReplyCancel

  • Ahhhh, USCIS strikes again!! I’m soo sorry to hear this, Genevieve, but things do straighten itself out. The beauty about the food movement right now is that there are so many avenues to pursue your passion. Fingers crossed.

    Plus, this pizza is simply lovely! (And yes, pizza is totally a pie in my book!)ReplyCancel

    • Thanks Lisa! I meant to reply to your Facebook message but never got around to it. I’m just going to see this as a blessing in disguise- it’s only a slight bump in the road and this will only give me more time to figure stuff out :) xoReplyCancel

  • Carmen L.

    Such a smart way to use potato, I have some red ones and with all the basil, parsley .dill and oregano growing on my roof garden, pesto is in order! thanks a bunch my dear and culinary school sounds great as you have such a passion for food, which we greatly appreciate. Time will tell, blessings my dear!ReplyCancel

    • Thank you Carmen, happy pesto making! I’d love to see your garden the next time I’m in town. Sending you and the family lots of love! xoReplyCancel

  • There is nothing about this I don’t love! The potato crust, the blossoms (so jealous of those!) Amazing recipe dear!
    And…..believe it or not, I’m looking into culinary school right now..starting to….we need to chat!ReplyCancel

    • We do!!! If I’m ever in NYC/Washington D.C. we need to hang out. I have a feeling it will be a very tasty get together :) xoReplyCancel

  • This is such a celebration of what is in season! I ADORE the combination of garlic scapes and squash blossoms, and I can’t wait to make this. I have so many garlic scapes at the moment!

    I also want to send you so much love as you determine what your next steps will be. As exciting as the position in NYC sounds, I completely believe that things work out as they are supposed to and something that is exactly right will come along. xoxoReplyCancel

    • Thank you so much Christine! Even though I don’t know what’s next, I’m excited for whatever comes my way. Here’s to making every day an adventure! xoReplyCancel

  • Love everything about this “pizza”! We have garlic growing in our garden and we are almost ready to snip the scapes, so I think I know what I’ll be making with them. What a truly unique and stunning dish.ReplyCancel

  • Forgot one thing. Most importantly, good luck with your next step. What a wonderful time to figure out what’s next, travel and spend some time doing things you love to do.ReplyCancel

  • I’m so sorry to hear that the visa didn’t work out, but definitely excited for your adventures to follow, be it traveling or culinary school! <3

    That pizza looks all sorts of amazine! *-* (That definitely qualifies as pie! :D! )ReplyCancel

  • I love everything about this pizza – the garlic scape pesto, the squash blossoms… but mostly the potato crust! So creative! :)ReplyCancel

  • LOVE!!!! I love the inventive potato crust!!! 😀 I just made my first ever from scratch vegan pizza too – and now, I want to make it at least 2 x a week! ha ha!ReplyCancel

  • You were going to come to NYC! That would have been lovely since I live there :) Listen, what you did took guts and I know you’ll be rewarded for it. Stay positive, girl – you’re super talented and I’m excited to see your next step. If you’re ever visiting here, let me know! 😉 xo

    P.S The pizza looks kick-ass.ReplyCancel

    • Aww thank you so much Alison! I love visiting NYC and it would be so fun to hang out! I’ll definitely let you know the next time I’m in the city. Had I known you lived in NYC I would have reached out the last time I was there! xoReplyCancel

  • This is one of the most genius things I’ve seen in ages!!ReplyCancel

  • Elise

    I am making this right now! Looks and sounds so good. I did notice that you mention basil as an ingredient in the directions, however it is not included in the ingredient list. What is your preferred method?ReplyCancel

    • Hi Elise, sorry about that- completely forgot to include that! I used 1/2 a cup of basil in addition to the other ingredients listed here. Hope that helps, let me know how it goes!ReplyCancel

  • BRILLIANT idea for the potato base!ReplyCancel

  • […] 15 Summer Salads Potato Crusted Pizza with Garlic Scape Pesto and Squash Blossoms Asian Lentil and Salmon Salad Sriracha Almond Crusted Chicken Tenders Thai Chicken Chilaquiles […]ReplyCancel

  • Ivona

    19, just starting to cook, but I love this 😀 the healthiness, simplicity, creativity and surely the taste… just one question, is potato starch necessary? Could I easily replace it with something? Don’t own such ingredients, I invest in only crucial. Help? :)ReplyCancel

    • Hi Ivona! You could easily replace the potato starch with corn starch or tapioca starch. You could also skip it, but I find that it helps to absorb some of the excess liquid and makes the crust a little crispier. Hope this helps! Enjoy and let me know how it goes :) xoReplyCancel

  • This is truly a work of art and I cannot wait until summer to make it… thank you I know what I will be planting come spring …. stay well and trueReplyCancel

  • It seems to be that most or our lives are spent in a routine, kinda expected everyday work commutes, etc. These moments where life is up in the air can be scary but so exciting! I wish you all the best wherever life takes you and I’m sure it will take you to somewhere very delicious because this vegan pizza squash blossom thing is everything!ReplyCancel

  • I love that you’re choosing to view this moment as a blessing in disguise. I feel like it will be just because you’ve willed it to be just so. I selfishly hope that culinary school becomes a reality!! It’s always been a dream of mine and it seems like you’ve got the perfect window for it now. Best of luck and I think celebrating this marvelous transitional phase with a garlic scape pesto pizza is xperfect!! xReplyCancel

    • Thank you so much Alana! All your creations are so beautiful and delicious- I’m not sure you need culinary school 😉 But if it’s a dream of yours, I hope you get to make it happen one day! xoReplyCancel

  • Sorry that the job didn’t work out Genevieve, but as my mum (and many others) say, everything happens for a reason. Sometimes it’s hard to swallow, but something better will come into your path and you’ll be much happier from it.
    I love this version of a pizza! I see scapes all over the internet at the minute, but am struggling to find any in my area of the UK :(

    • Thank you so much Sus! Your mum is right, and I’m hopeful and excited for whatever comes next. Have you tried looking at green grocers or farmers markets? I don’t remember seeing them in the UK either (maybe I wasn’t looking hard enough) but they are everywhere on this side of the ocean right now! Good luck finding them! xoReplyCancel

  • […] << potato crusted pizza with garlic scape pesto and squash blossoms […]ReplyCancel

  • I’m so glad I discovered your blog, Genevieve! This is one gorgeous pizza. I love the idea of a potato crust, and anything involving pesto is bound to be delicious. Best of luck with your next steps – I just quit my job and moved to SF with my husband, so I know that it can be a very exciting yet daunting feeling. I’m sure you’ll land somewhere amazing!ReplyCancel

  • […] scapes into pesto, and use them over pasta, on flatbreads, sandwiches, pizza (and not just the dough kind!), crackers—the sky’s the […]ReplyCancel

  • […] scapes into pesto, and use them over pasta, on flatbreads, sandwiches, pizza (and not just the dough kind!), crackers—the sky’s the […]ReplyCancel

  • […] Zucchini flowers– Delicious stuffed with ricotta cheese and fresh chopped herbs, made with a light flour and soda water batter, crispy and yummy. Gluten free vegan pizza recipe […]ReplyCancel

  • […] Free/ Vegan potato crusted pizza with garlic scape pesto and squash blossoms // HERE […]ReplyCancel

Your email is never published or shared. Required fields are marked *



CommentLuv badge