Preheat oven to 375 degrees F (190 degrees C).
Shred the Yukon Gold Potato (2 cup), then spray 9 inch pie plate with Coconut Oil Cooking Spray (to taste).
Sprinkle with Smoked Paprika (1 pinch) and Ground Black Pepper (1 pinch) then bake for 10 minutes.
While potato crust bakes, add Dr. Praeger's® Super Greens Veggie Patties (3), to medium bowl, along with Grape Tomatoes (1 cup), and Garlic (2 clove) stir with fork until well combined.
Remove baked potatoe crust from the oven after ten minutes, add half a cup of Shredded Light Mozzarella Cheese (1 cup), to bottom, then top with super green and tomato mixture.
In a separate mixing bowl, whisk together Egg (4), Almond Milk (1/4 cup), Smoked Paprika (2 pinch), Ground Black Pepper (2 pinch), until thoroughly combined.
Pour over super greens and tomato mixture, then top with remaining half cup of mozzarella.
Bake for 30 to 35 minutes, or until top is golden brown.