Preheat oven to 375.
Shred yukon gold potatoes, then spray 9-inch pie plate with coconut oil cooking spray and add shredded potatoes to bottom of pie plate. Press down firmly onto bottom and up on sides.
Sprinkle with smoked paprika and ground black pepper, then bake for 10 minutes.
While potato crust bakes, add thawed Dr. Praeger’s Super Green Veggie patties to medium bowl, along with quartered cherry tomatoes, and minced garlic cloves. Stir with fork until well combined.
Remove baked potatoe crust from oven after ten minutes, add 1/2 cup shredded mozzarella cheese to bottom, then top with Super Green and tomato mixture.
In a separate mixing bowl, whisk together eggs, almond milk, smoked paprika and pepper until thoroughly combined.
Pour over super greens and tomato mixture, then top with remaining 1/2 cup mozzarella.
Bake for 30 to 35 minutes, or until top is golden brown. Let cook 5-10 minutes, then serve.