Potato Pizza Recipe
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Potato Pizza

By: 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!"

Rating: This weblink has been rated 20 times with an average star rating of 3.7 Read Reviews (17)

Rate/Review | 540 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
40 Min
Cook Time:
10 Min
Ready In:
50 Min

Servings  (Help)

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Original Recipe Yield 2 servings
 

Ingredients

  • 4 potatoes, shredded
  • 1 medium onion, grated
  • 2 eggs, beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 zucchini, thinly sliced
  • 1 yellow squash, thinly sliced
  • 1 green bell pepper, chopped
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 6 ounces firm tofu, crumbled
  • 2 tomatoes, sliced
  • 2 tablespoons chopped fresh basil
  • 1/2 cup tomato sauce
  • 1 cup shredded fat-free mozzarella cheese

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 939 | Total Fat: 27.3g | Cholesterol: 223mg

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The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by DIANNE DELL 
squeeze the potatoes, because my crust was actually very mushy. Also, use the potatoes right... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2003 by BOOPINHAWAII 
This is a delicious dish! It's something unique and different. However, it won't satisfy your... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 16, 2004 by CEDARLISA 
This rating is for the crust. My husband hates veggies and thinks tofu is evil, so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by BRISAK 
We loved it! Not a real pizza, but definetely a keeper..We used just muzzarella, no tofu,... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2008 by colonelwhisky 
potato and pizza iss good, we make something like a shepards pie useing a pizza base. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2005 by Kishore 
Great recipe, the potato is great because it adds flare to a classic dish. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 20, 2005 by Sara 
Very good. Don't be afraid of tofu! Just wrap it in a paper towel and put it under a flat,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2003 by GGBUN 
yum yum yum MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 16, 2006 by ADASTRA1 
This was a nice change from traditional pizza :) I really enjoyed the tofu. I used more sauce... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 3, 2003 by WSHEA 
A bit bland, and the crust wasn't crisp at all. MORE

 
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