Transforming a recipe that has been firmly rooted in soupiness since the dawn of time into a pizza is just one of the ways I’m not like the other girls. I’m just kidding. But I’m not. This Vegan Potato Leek Pizza is smothered in white sauce and topped with leeks and potatoes that have been sautéed in rosemary-lemony goodness. All of this on top of an easy to make, homemade crust.
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Journey From Soup to Vegan Potato Leek Pizza
I have always been a soup girl. This is sort of ironic as I have never lived in a place where the temperature dips below 60 degrees F for the daily high. This doesn’t matter. It could be 80 F and sunny and I could still put away a giant pot by myself throughout the week. Potato-Leek has always had a special place in my heart, especially with having been a plant-based eater for the last decade. There is nothing better than a classic recipe that is either accidentally vegan or can become vegan with just a few simple tweaks.
Thus, the Vegan Potato Leek Pizza was born! Let this recipe be a lesson to you all! Take your love for one thing and marry it to your love for another. While my adoration for soup likely supersedes that of my fondness for pizza, the combination of the two truly is winning. Maybe one day I will come up with a way to combine soup with dessert (my top two favorite things) but until then, this Vegan Potato Leek Pizza will have to do.
- All Purpose Flour: If it wasn’t clear by the title of this post, I am no traditionalist. If you are looking to make a true, Italian crust you can sub in a fancy flour like 00 if it floats your boat. That said, I really don’t think it’s necessary. Regular old all purpose works just fine.
- Salt: Salt is incredibly important in yeast-utilizing doughs as it acts as an inhibitor. Without it, the yeast would go wild taking in all available sugar, producing a more-extreme level of rise. This is particularly undesirable in pizza crust which we would like to remain somewhat flat.
- Water: Your water should be lukewarm to aid in the activation of the yeast, about 110 degrees F. You can measure this temperature with a candy thermometer. If your water is too hot, it will kill the yeast.
- Active Dry Yeast: Active Dry Yeast is the most common variety of yeast sold in stores. You can find it in small jars or packets in the baking aisle. Unlike its Instant counterpart, active dry yeast needs to be rehydrated prior to being added into dry ingredients. Yeast absorbs sugars and starches in order to release carbon dioxide gas to produce a rise in dough and other baked goods.
- Sugar: Sugar provides food for your active dry yeast! It also serves to enhance the flavor of your crust. Sugar can intensify the golden color of your finished product and aid in retaining moisture, improving crumb texture.
Vegan Potato Leek Pizza Ingredients
- Roux: When making the white sauce you will begin by making a roux. This is a combination of fat and flour used to thicken soups and sauces. Here you will use olive oil and all purpose flour.
- Non-Dairy Milk: Non-dairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Any will do here. Unflavored and unsweetened are a must for this recipe.
- Lemon Juice: Lemon juice provides a nice amount of acid to break up the richness of the white sauce. Do not skip it!
- Salt + Pepper: These ingredients are measured out in the recipe but add them to taste. No rules here!
- Gold Potatoes: Two medium-sized gold potatoes are all that is necessary here. No need to peel them! All nutrition and flavor is in the skin.
- Leek: Leeks are kind of a cross between an onion and scallion both in flavor and appearance. It is important to note that as they have many layers they can sometimes be difficult to clean. Prior to beginning the recipe trim the ends of your leek and then place it in a bowl of water to soak for 10-20 minutes to remove excess dirt.
- Rosemary/Lemon Zest: These two flavors pair beautifully with the potatoes and leeks. Do NOT leave them out. Your stomach will thank you and your kitchen will smell amazing!
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!Print
Vegan Potato Leek Pizza
Everything you love about Potato Leek Soup in Pizza form! Smooth white sauce, creamy potatoes and crisp leeks all full of lemon-rosemary flavor.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 1 12-inch Pizza 1x
- Category: Savory Recipes
- Method: Bake
- Cuisine: American
- Diet: Vegan
For the Crust
2 c all purpose flour
1 tsp salt
3/4c lukewarm water (about 110 degrees F)
1 tsp active dry yeast
1/2 tsp sugar
For the White Sauce
1 tbsp olive oil
1 tbsp all purpose flour
1 c nondairy milk (unsweetened and unflavored)
1 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
For the Toppings
2 gold potatoes
1 tbsp olive oil
1 large leek
1 tbsp fresh rosemary
1 tbsp lemon zest
- Prepare the Dough: Start by making the pizza dough. In a large bowl, whisk together flour and salt. Set aside. In a small measuring cup, measure out the lukewarm water and add sugar and yeast. Stir together and set aside for about 10 minutes. After time has elapsed the water should look frothy. If not, your yeast is expired OR the water was too hot. Discard and start again. Pour water into flour mixture and stir with a wooden spoon until dough starts to come together. Knead with your hands until there are no longer any dry ingredients. Cover dough with a clean kitchen towel and set in a warm area to rest for at least 2 hours.
- Make the Sauce: While dough is resting, make the white sauce. In a small saucepan, heat the olive oil over medium heat. Whisk in the flour for about 1 minute. Slowly add in the nondairy milk. Reduce heat to medium-low and allow sauce to simmer for 5-7 minutes, whisking frequently. Sauce should thicken slightly during this time. Remove sauce from heat and whisk in lemon juice, salt and pepper. Sauce will continue to thicken as it cools.
- Prep the Potatoes: Slice potatoes into medallions about 1/4 inch thick. Add to a skillet with 1/4 cup water. Cover and steam over medium heat for 5-7 minutes. Potatoes should soften slightly but still have integrity. Your don’t want them to fall apart. Drain and set aside.
- Finish the Toppings: While potatoes are steaming, wash and cut leeks. Leeks can be very sandy so depending on where you got them they may need to soak in a bowl of water for 10 minutes or so. Once clean, cut into 1/4 inch medallions like with the potatoes. Heat olive oil in a skillet over medium-high heat and toss in the leeks. Sauté until slightly golden on each side. Add in the potatoes, rosemary and lemon zest. Continue to cook until all ingredients are soft.
- Bake: Preheat oven to 500 degrees F (260 C). Remove towel from resting pizza dough and turn out onto a lightly-greased baking sheet. Knead slightly and then spread dough out using your fingers until your crust is circular and about 12 inches in diameter. Spread white sauce evenly on the dough. You may not use all of it. Top with the potato/leek mixture. Place pizza on center rack of preheated oven and bake 8-10 minutes or until crust looks golden brown. If you like a little bit of char you can put your oven on the broil setting for the last 1-2 minutes of baking.
*Pizza will keep in an airtight container in the refrigerator for 2-3 days.
**Pizza dough can be made in advance and will keep in the refrigerator for 1-2 days wrapped tightly in plastic.
***Recipe adapted from White Pizza with Rosemary Potatoes and Caramelized Leeks by Food to Glow.
Keywords: vegan pizza, potato pizza, potato leek, vegan dinner