nutritional information

Per Slice:

  • 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
Gluten-Free

Baked Potato Pizza

Makes 2 11-inch round pizzas or 1 large rectangular pizza

A par-baked pizza crust will keep for up to two days in the fridge and up to three months in the freezer.
  • 3 Tbs. olive oil, divided
  • 1 par-baked Gluten-Free Pizza Crust
  • 1 clove garlic, minced (1 tsp.)
  • 1 baked potato, thinly sliced (1 cup)
  • ½ cup raw broccoli florets
  • ⅔ cup shredded Cheddar cheese
  • ⅓ cup sour cream
  • ¼ cup chopped chives

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.

March 2014 p.81

you might also like



comments