It's been a while since we came up with a new veggie pizza crust. We've made so many different ones that we are running out of vegetables to try and make into pizzas!! (You can find our others by typing "pizza" into the search bar at the top of the page!)
Not to worry though... there are still a few veggies we have yet to try.
This one, for example, is made out of potato. It is a little higher in carbs than some of our other veggie crusts but it is still healthy and lower in calories and fat than "regular pizza". Plus, this is gluten free....in case that is a thing for you...
Potato Quinoa Pizza Crust
3 medium potatoes
1/4 cup onion, finely diced
1/3 cup quinoa flakes
2 Tbsp mozzarella cheese, shredded
1 tsp dried chives
1/2 tsp garlic powder
salt & pepper
1/4 cup pizza sauce
2 slices onion, diced
2 thin slices tomato. diced
1/4 cup mozzarella, shredded
2 Tbsp Parmesan cheese, shredded
Preheat oven to 400. Line a large cookie sheet with parchment paper, set aside.
Shred the 3 potatoes (I left the peels on) into a colander. Place the colander over the sink and press as much water out of the potatoes as you can. You should end up with 2 cups of tightly packed, shredded potatoes.
Put the potatoes into a mixing bowl. Add in the chopped onion, quinoa flakes, eggs, mozza cheese, chives, garlic powder, and salt & pepper.
Mix until very well combined.
When well mixed - dived mixture in half. Press each half into an 8 inch circle on the prepared cookie sheet.
Bake at 400 for 10 minutes. Carefully flip the crusts over.
Bake another 5 - 10 minutes or so...until the crusts start to brown nicely.
Remove from oven and top with pizza sauce and toppings.
Place back in 400 oven for 5 - 10 minutes, until cheese starts to melt.
Turn oven to broil and cook pizzas until toppings start to brown up. (Keep a close eye on them under the broiler!!)
Let cool on cookie sheet for a minute or two before using parchment paper to slide them off.
Slice and serve hot.
The good news?
According to Myfitnesspal, for one of the 8 inch pizzas it is -
320 calories, 36 carbs, 12 fat, 16 protein.
That's for a WHOLE 8 INCH PIZZA!!
For the crust only it is - 227 calories, 31 carbs, 5.5 fat, 11 protein.
The other good news?
This is really easy to pick up and eat. It is quite stable. I waited until it had cooled about 5 - 8 minutes and I had absolutely no trouble picking it up.
This is kind of like eating a pizza on top of a giant hash brown patty. The only thing I would change for next time I make this would be to add more cheese on top. I barely had any mozza left so only put about 3 Tbsp per pizza (1 Tbsp in the crust and 2 Tbsp on top). It will change the nutritional value of the pizza but it is only 320 calories for a whole fricken-fracken pizza so another 50 calories for more cheese isn't going to be a deal breaker.
(Oh, yeah, in case you can't find quinoa flakes you should be able to sub in oats.)
Be sure to stop by Carole's Chatter for tons of great links!