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Baked Potato Pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.

Ingredients: 

Ingredients: 

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3 Tbs. olive oil, divided
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1 par-baked Gluten-Free Pizza Crust
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1 clove garlic, minced (1 tsp.)
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1 baked potato, thinly sliced (1 cup)
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½ cup raw broccoli florets
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⅔ cup shredded Cheddar cheese
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⅓ cup sour cream
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¼ cup chopped chives

Instructions: 

1. Preheat oven to 425°F.

2. Brush 2 Tbs. olive oil over par-baked crust. Top with garlic, sliced baked potato, and broccoli florets. Drizzle with 1 Tbs. olive oil, and add Cheddar cheese and sour cream (in dollops).

3. Bake 5 to 7 minutes, or until cheese is bubbly. Remove from oven, then sprinkle with chives.

Nutrition Information: 

Calories: 
279
Protein: 
4 g
Total Fat: 
13 g
Saturated Fat: 
3 g
Carbohydrates: 
38 g
Cholesterol: 
9 mg
Sodium: 
47 mg
Fiber: 
2 g
Sugar: 
<1 g
Yield: 
Makes 2 11-inch round pizzas or 1 large rectangular pizza