Crock Pot Pizza Potatoes
This recipe was brought to you by Dr. John McDougal.
Dr McDougall is a true hero of mine and one of the godfathers of the plant-based movement. He’s hard-nosed and relentless in his pursuit of the truth and his efforts to share it with the rest of us. He’s passionate about his message and has a depth of knowledge that is unparalleled in the world of health as far as I can tell. Most importantly he’s kind, caring and compassionate, and he’s been there for me from the beginning.
- 2 x 440 ml (15 fl oz) tins tomato passata (puréed tomatoes)
- 600 g (1 lb 5 oz/4 cups) thinly sliced potatoes (use a mandolin for the best results)
- 4–5 handfuls of pizza toppings, which can include sliced onions, sliced mushrooms, sliced capsicums (bell peppers), sliced tomatoes, sliced artichoke hearts, sliced black olives and fresh spinach
Mix 60 ml (2 fl oz/1/4 cup) water into the passata and set aside.
Place half of the sliced potato in the bottom of a Crock-pot (slow cooker) and top with your choice of pizza toppings. Pour over half the tomato sauce. Add the remaining sliced potatoes in another layer and finish with the remaining sauce. Cover and cook on low for 6–8 hours.