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Potato Pizza

OTUS.FLA

"Vegetables atop a crisp potato crust, with a smattering of tomato sauce and cheese. Who would've thought pizza could be so healthy and so good!"
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Ingredients

50 m servings 916 cals
Original recipe yields 2 servings

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Directions

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  • Prep

  • Cook

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  1. Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking dish with nonstick cooking spray.
  2. In a large bowl, combine the potatoes, shredded onion, eggs and flour. Mix well and press into the prepared pan.
  3. Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more minutes. Place under broil and broil for 3 minutes, until golden and crisp. Remove crust from oven but leave oven on.
  4. In a large bowl combine the zucchini, yellow squash, green pepper, thinly sliced onion, garlic and tofu. Toss to combine.
  5. In a large nonstick skillet, saute vegetable/tofu mixture until vegetables are just tender crisp.
  6. Combine the tomato sauce and basil. Spread half of the sauce over the top to the potato crust. Top with the sauteed vegetables and sliced tomatoes. Pour the remaining sauce evenly over all. Top with the cheese.
  7. Bake at 425 degrees F (220 degrees C) for 7 minutes or until cheese is melted. Slice into wedges to serve.

Nutrition Facts


Per Serving: 916 calories; 27.4 g fat; 123.5 g carbohydrates; 53.7 g protein; 197 mg cholesterol; 1066 mg sodium. Full nutrition

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Reviews

Read all reviews 20
  1. 24 Ratings

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Most helpful positive review

We loved it! Not a real pizza, but definetely a keeper..We used just muzzarella, no tofu, olive oil instead of cooking oil and reduced the measumentes ( and fat) by half! Still tasty and easy! t...

Most helpful critical review

squeeze the potatoes, because my crust was actually very mushy. Also, use the potatoes right away before they turn grey.

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Least positive
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squeeze the potatoes, because my crust was actually very mushy. Also, use the potatoes right away before they turn grey.

We loved it! Not a real pizza, but definetely a keeper..We used just muzzarella, no tofu, olive oil instead of cooking oil and reduced the measumentes ( and fat) by half! Still tasty and easy! t...

This is a delicious dish! It's something unique and different. However, it won't satisfy your craving for pizza. It will still taste healty and flavorful though.

This was a pretty good recipe! I don't have all the topping ingredients, so I made it an all-around potato pizza. The shredding of the potatoes and onion were very time-consuming. I squeezed t...

Great recipe. Sauce is a little bland. Next time I will add more spices. Other than that it's perfect. My husband ate it and he hates tofu!

This rating is for the crust. My husband hates veggies and thinks tofu is evil, so I used other toppings, but the crust was great.

Very, very, very good and easily made vegan. However, I found that the amount of crust I had was not proportional to the rest of the recipe and had to add more than twice the suggested amount o...

potato and pizza iss good, we make something like a shepards pie useing a pizza base.

I would make this again because it was a fun way have pizza without the bread...next time I would do the following: 1. Salt the vegetables or the top of the pizza...lacked in flavour. 2. You M...