Calling all mashed potato enthusiasts, pizza muching maniacs, pie swooners, and leftover lovers! This one’s for you! So I seem to have a little problem, and I’m not sure if you feel me- but I always seem to make enough mashed potatoes to feed an army! I never think just half the bag of potatoes will be enough… and hey, I figure leftover mashed pototes is less work for me the next night- so I just go with it.
Now this time, I was feeling motivated to reinvent those mashed potatoes into a whole new meal- and with pizza always on my brain, I thought… what if I make a pizza from these leftover mashed potatoes, top with vegan cheese, coconut bacon, chives and vegan sour cream?! I mean- I my head this sounded epic. And I’m happy to report, that it was just that.
So last week I took a poll on Instagram about whether I should call this a pizza or a pie. Pie won, BUT I just couldn’t shake pizza from my brain, so I’m calling it a pizza pie! Now I know we’re a few months away from Thanksgiving, but what a great way to use up those mashed potatoes that you swore people would eat all of when you made them. In fact, this recipe is so easy, those out-of-town guests you have will be in for a real treat if you make this for them (and it won’t require another full day in the kitchen).
Simply combine your leftover mashed potatoes with flour and a flax egg, press into your cast iron skillet- bake for 10 minutes, add cheese, bake for another 15 minutes and then top with coconut bacon, chives, and sour cream! And since you most likely seasoned your mashed potatoes when you made them the first time, this recipe doesn’t require a whole lot of spices! Genius, right?! And it’s super duper filling.
So common, let’s do the mashed potato…
Leftover Mashed Potato Pizza Pie
- 4 cups leftover mashed potatoes
- 1/2 cup almond flour
- 2 cups gluten-free all purpose baking flour (I used Bob's Redmill 1:1 Baking Flour)
- 1 flax egg (1 tbsp flaxseed meal + 2.5 tbsp water)
- 2-2.5 cups vegan cheese (I used So Delicious Cheddar Jack and Violife Pamesan Cheese)
- vegan sour cream (topping) (I used Tofutti)
- chives (topping)
- coconut bacon (optional)
- 2 cups unsweetened coconut flakes (not shredded coconut!)
- 2 tbsp tamari soy sauce/liquid aminos
- 1.5 tbsp maple syrup
- a few drops liquid smoke mine is very concentrated, otherwise use 1 tbsp)
If making "bacon" preheat your oven to 350 degrees
Combine all bacon ingredients in a bowl and stir to combine
Spread out onto a parchment lined baking sheet and bake 12-15 minutes
**NOTE: It will brown very quickly toward the end, be careful not to burn it. It will also crisp up as it cools so don't cook it too long thinking that it's not crispy enough
Raise your oven heat to 475 degrees
Make your flax egg by combining flaxseed meal and water in a small bowl until it "gels up" and all the water is absorbed
In a large bowl, combine your leftover mashed potatoes, flours, and flax egg and knead it into a dough
**NOTE: if your "dough" is still too wet, add more flour
Spray your cast iron skillet with coconut oil, and press the mashed potatoes in to the skillet. Bake for 10 minutes, or until the edges start to turn golden brown
**NOTE: I haven't tried this recipe in a regular skillet
Remove the skillet from the oven, and lower oven temperature to 425 degrees
Add your cheese, then place back into the oven for 10 more minutes. Then turn on your broiler and broil for about 5 minutes watching carefully to make sure it doesn't burn
Remove from oven, cut as you would a pizza and serve topped with chives, coconut bacon, and vegan sour cream