Potato Crust Vegetable Pizza

By á-4939

Skip the gluten and meat with this delicious potato crust veggie pizza! Perfect for a healthful, nutritious lunch or dinner.

Ingredients

• 4 medium baking potatoes, peeled
• 1 medium onion
• 2 egg replacer ingredients, (unsweetened applesauce)
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 medium zucchini, thinly sliced
• 1 medium yellow sweet pepper, chopped
• 1 small red onion, halved and thinly sliced
• 2 cloves garlic, minced
• 1 (5.3-ounce) package soft vegan cheese
• 16 cherry tomatoes, quartered
• 2 tablespoons snipped fresh basil
• 1 cup shredded vegan mozzarella cheese (4 ounces)
• Fresh basil sprigs (optional)
• 2 medium yellow summer squash, thinly sliced

Preparation

Step 1

Finely shred potatoes and onion into a bowl of water; drain well, squeezing out excess moisture.

In a large bowl combine potato mixture, egg replacer, flour, and salt; mix well. Press into a well-greased 15x10x1-inch baking pan. Bake in a 425°F oven for 15 minutes. Brush with 1 tablespoon of the olive oil; bake 10 minutes more. Place under the broiler; broil 4 to 5 inches from the heat for 2 to 3 minutes or until golden and crisp.

Meanwhile, in a large bowl combine the zucchini, yellow squash, yellow pepper, red onion, and garlic. In a large skillet heat the remaining oil; cook the vegetable mixture, 2 cups at a time, until vegetables are crisp-tender, stirring often.

Spread goat cheese over potato crust; top with cooked vegetables and tomatoes. Sprinkle with basil and mozzarella. Bake in a 425°F oven for 5 to 7 minutes more or until cheese is melted. If desired, garnish with basil sprigs. Makes 8 to 10 main-dish servings.