Thursday, August 2, 2012

Leigha's Potato Pizza

This is what the top of my daughter's potato looked like the night we had pizza. 

She feels the potato provides more nutrition than the gluten free pizza crust and doesn't leave her with a heavy feeling after eating.  I thought it looked like a fun new way to eat both pizza and a potato!

Vegetarians, Vegans, and Yeast Free diets simply top the potato with toppings according to your specific needs. The pizza sauce is safe for all diets.

Those who count weight watcher points should estimate the points for the size of the potato used and add points according to the toppings. The sauce would not need to be added as points.

We simply prepared a large baked potato and topped it with her favorite pizza toppings. She is allergic to dairy so we used sheep cheese, Shepherds Of Cyprus Halloumi, instead of mozzarella. Her other toppings included, pizza sauce, green pepper, onion, mushrooms, ham, pepperoni and sausage.

After adding the pizza toppings we put the potato in the oven for about 10 minutes at 425, or until cheese is melted. 

It looks yummy, don't you agree?

The pizza sauce she used is allergy friendly, the same one we use on all of our pizzas:

Pizza Sauce
1 8-oz. can of tomato sauce
2 tsp. oregano leaves (I crush them)
1 clove garlic or 1/4 tsp. garlic powder
1/8 tsp. ground pepper
Mix well and let sit for about 15 minutes
Store in refrigerator for up to a week or freeze for later.

I hope you have fun with this new way to eat pizza!

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