Mouthwatering Vegan Skillet Pizza

New Favorite Brunch alert!

While my mom was visiting, she was whipping up these potatoes in the cast iron skillet. She grated them and threw bunches in. A little salt and pepper, bam! Golden brown deliciousness. These little grated potato pancake type things stayed together so well, I thought, hey! this could be a crust! And I could top it with even more deliciousness!

vegan skillet pizza


  • 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


  • 3 tablespoons olive or coconut oil
  • 4 large russet potatoes, grated
  • salt and pepper to taste
  • Additional Toppings:
  • Avocado
  • nutritional yeast
  • vegan sour cream
  • lime juice
  • Fresh cilantro and chopped green onions


Healthiest Vegan Recipes

For the salad:

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

For the crust:

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.

Flip when golden brown and crispy. It takes about 5-6 minutes on each side.

Remove from pan. To remove extra oil, place on a paper towel briefly before placing on a plate.

To assemble:

Top with mashed avocado, the black bean salad, sour cream, lime juice, and fresh herbs.

Cut into pizza slices.


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