This Vegan Potato Habanero White Pizza is the perfect balance of spice and creaminess. Topped with thin potato slices and red onion.
“Pizzzzzaaaaa…pizzzzaaaaaa…..pizzzzzzzaaaaa.
Did anyone order me a plain cheese?”
This is the quote that runs through my head every time I have pizza. (I hope you all know what movie it is from – it is my all time favorite!).
I may not be ordering cheese pizza anymore, but I am eating lots of noteworthy pizzas.
And this Vegan Potato Habanero White Pizza is up there on the list.
The sauce is made with vegan cream cheese and fresh garlic.
This gives it a creamy “cheesy” texture and is the perfect base for the rest of the toppings.
The trick with the toppings is cutting everything super thin (I used a mandolin, but if you have fancy knife skills you could hand cut them).
By keeping the potatoes and onions thin, it allows them to cook all the way through and get a little crispy.
And as for the habaneros. If you’ve never had one, they are definitely on the spicy side.
Add them to the pizza at your taste level.
If you love spice, pile them on, and if you like a little less spice use them sparingly.
The white sauce acts as a great balance to the spice of the peppers.
And don’t get me started on vegan parmesan. It is a must have on this pizza and in my house in general.
Need more pizza inspo? Check out my Mediterranean Flatbread or my Veggie Pita Pizzas.
Vegan Potato Habanero White Pizza
This Vegan Potato Habanero White Pizza is the perfect balance of spice and creaminess. Topped with thin potato slices and red onion.
Ingredients
- 1 package pre-made pizza dough 16 oz.
- 1 tsp. olive oil
- 1 clove garlic diced
- 8 oz. vegan cream cheese
- salt and pepper to taste
- 2 red potatoes sliced thin*
- red onion sliced thin, to taste
- 2-4 habaneros diced
- vegan parmesan to taste
- garlic powder to taste
- cilantro for topping (optional)
Instructions
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One hour before you want to cook the pizza, place the dough on a flour-dusted countertop.
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Preheat oven to 475 degrees.
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Heat olive oil in a pan over medium heat. Add garlic, cream cheese, salt and pepper and saute until the garlic is fragrant, the cream cheese is smooth and everything is combined.
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Spray a 16" round baking sheet (or baking sheet of choice) with non-stick spray. Place dough on the sheet and stretch to desired shape. Add cream cheese sauce and spread evenly, leaving an inch of crust along the border.
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Top with potatoes, red onions and habaneros. Sprinkle entire pizza with some vegan parmesan and garlic powder and place in the oven for 12-17 minutes, or until crust is brown and crispy.
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Remove from the oven, top with cilantro, slice and serve. Enjoy!
Recipe Notes
*I used a mandolin.
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I have never left a comment on a recipe before, but I felt like I had to. This pizza was truly amazing. I didn’t have any habaneros so I subbed for mushrooms and oh my god. My younger brother, who isn’t vegan, had some and said it was really good and would rather have that than traditional pizza. Thank you, thank you for this recipe.
Made this for Superbowl Sunday and it was AMAZING! My favorite pizza yet, Thank you!
We made this last night and it was fantastic! We used jalapenos instead of habaneros though. I would definitely recommend this and we will be making it again SOON!
So glad you liked it! Jalapenos are the perfect swap.
Did you make the cream cheese. If so do you have the recipie please.
Thanks Rhian x
Hi Rhian – I did not make the cream cheese. My favorite brands are Trader Joe’s, Tofutti and GoVeggie (in that order). Hope that helps!
Would you believe I’ve never worked with habaneros before!? This looks so delicious, though, so I may have to change that!
If you like spice you will like them 🙂
This looks amazing! How much cream cheese did you use? It’s not listed in the ingredients. Thanks!
Well that would be helpful 🙂 You need 8 oz. – I have updated the ingredient list.
Thank you! 🙂