Colcannon Pizza: A Twist on the Classic Irish Staple


With St. Paddy’s day coming up, what better way to celebrate than with pizza? Wait, what? Okay, so maybe pizza isn’t a traditional Irish dish, but Colcannon is! I’ve taken the standard mashed version of Colcannon and changed it up a bit so that I could use it as a pizza topping. Boy, am I glad that I did, this pizza turned out delicious!

Prepping Potato Kale Pizza
Photo by Jackie Sobon

Of course, you could make the regular ol’ mashed version and put it on a pizza, but that sounds mushy and visually unappealing. I really love the way toppings are simply seasoned and vary from steamed to slightly crunchy depending on how they’re stacked. The crust is incredibly easy to make, thanks to GalloLea‘s healthy Whole Wheat Pizza Kit! You can get your hands on GalloLea’s Gluten Free, Low Sodium or Whole Wheat Pizza Kits for a special Vegan Cuts member price now through March 17 so stock up here

Potato Kale Pizza Topping
Photo by Jackie Sobon

Parmela adds the perfect amount of salt and savory-ness to the pizza, without overpowering the veggies. I should also let you know that I ate this pizza for lunch and dinner the same day that I made it. It was that good!

Making Potato Kale Pizza
Photo by Jackie Sobon
Colcannon Pizza
Recipe Type: Pizza, Entree, Dinner
Cuisine: Vegan, Vegetarian, Italian
Author: Jackie of Vegan Yack Attack
Prep time:
Cook time:
Total time:
Serves: 4
  • 1/2 Lb. Russet Potatoes, Sliced 1/8″ Thick
  • 2 C. Kale or Cabbage, Torn into Bite-Sized Pieces
  • 1 C. White Onion, Sliced into Crescent Shapes
  • 2 Cloves Garlic, Sliced
  • 2 tsp. Olive Oil
  • 1/2 tsp. Sea Salt
  • 1/4 tsp. Black Pepper
  • 1 GalloLea Whole Wheat Pizza Kit
  • 2 T. Parmela (use more or less according to preference)
  1. Preheat oven to 450F (as the directions for the pizza state on the box).
  2. Toss the potatoes, kale, onion, garlic, and olive oil together in a large bowl. Sprinkle the salt and pepper over it and toss again to evenly distribute.
  3. Place the potato mixture into a large pan with 2 T. of water over medium heat, and cover with lid.
  4. Cook the mixture for 15-20 minutes (or until the potato slices are tender) over medium-low heat, stirring occasionally so that nothing sticks the the bottom of the pan.
  5. While that is cooking, prep the pizza dough following the kit’s instructions. Once the dough is ready for toppings spread out 1/2 of the bag of sauce over it.
  6. Make sure that the potato-kale mixture has cooled enough to safely handle and layer the kale over the sauce. Next, layer the potatoes with the onions and garlic.
  7. Follow the rest of the pizza kit instructions for baking. When the pizza is done, take it out of the oven, and place the pan/pizza stone onto a cooling rack.
  8. Sprinkle the pizza with Parmela and serve warm.


Colcannon Pizza
Photo by Jackie Sobon

Another idea for this recipe would be to roast a head of garlic and spread it on the dough instead of using red sauce; I can only imagine how heavenly that would be. So, cheers everyone, and make sure to have a happy and safe holiday!

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