Mashed Potato Pizza Crust / Tacos / Wraps

February 16, 2026

Plant Based (Vegan) Banana Chocolate Chip Cookie Recipe

Plant-Based Banana Chocolate Chip Cookies These plant-based banana chocolate chip cookies are soft, naturally sweetened, and perfect for using up ripe bananas. Made with oats and simple pantry ingredients, they’re an easy, cozy bake for everyday snacking or sharing. They come together quickly, with no mixer needed, and are just the right balance of comforting banana flavor and melty chocolate. Ingredients 1 flax egg (1 tablespoon ground flax + 3 tablespoons water) 3 ripe bananas, mashed 1 teaspoon vanilla ¼ cup date syrup or maple syrup 1 tablespoon apple cider vinegar 2 cups rolled oats, ground into flour ¼ cup rolled oats ½ teaspoon salt (optional) 1 teaspoon cinnamon 1 teaspoon baking soda 1 teaspoon baking powder ½ cup vegan chocolate chips Instructions Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Prepare the flax egg and set aside to thicken. In a large bowl, combine all dry ingredients and stir well. In a separate bowl, mash the bananas and mix ...

You guys! I joined a group on Facebook called WSLF. Everyone over there is making pizza crust out of potatoes, so I just had to try it. You won't believe how easy it is.

You boil or steam some peeled potatoes, then, drain and mash them well. Add herbs and spices if you want. No milk or butter. Just potatoes. This is a great gluten free alternative to bread.

You can fold it or roll it up. Great for tacos and wraps!

Mashed Potato Pizza Crust / Tacos / Wraps

Recipe adapted from the WSLF group on Facebook
How much you get depends on how many potatoes you cook.

Ingredients

steamed or boiled potatoes
herbs and spices of choice

Directions

Steam or boil your potatoes until they are soft. Drain them and mash them very well. You can add some seasonings at this point if you wish.
Preheat your oven to 425F, and line a baking sheet with parchment (so the potatoes don't stick).
Spread your potatoes onto the sheet in any shape you want. I spread mine about 1/8" or so. I didn't measure. The thinner it is, the better the middle will cook.
Bake for about 20 minutes, and then flip your crust. If the middle is cooked enough, this won't be difficult.
Add your toppings, and bake again until the edges are golden and the veggies are cooked the way you like them. You can use any veggies you like. You can also use some tomato sauce or pesto for extra flavour.
This folds well, so you can also use this recipe to make tacos or wraps! I stored the leftover mashed potatoes in the fridge, and used it the next day. You can whip up a batch of mash and use it all week.