Potato Crust Vegetable Pizza

55 mins (prep 30, cooking 25)
15 ingredients
8-10 servings
I lost this recipe in a recent move. I thought it was from SL, went to the SL message board and someone said it sounded like a BHG recipe, so checked there. YEAH! Posting here for safe keeping. This is NOT a quiche--the eggs are just to hold the crust together. The full flavor of this "pizza" comes from the chevre, fresh basil and veggies. I have successfully used the refrigerated shredded hash browns to save some time. Get out the food processor for the other veggies--your taste buds will NOT be disappointed! Serves 8-10 as a main dish, 18-20 appetizers. From BH&G

Categories:  <-60-mins , low-calorie , main-dish , low-carb , vegetable , appetizer , low-in... , time-to-make ,
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Serving Size (58.95 g)
Servings 8
Amount per Serving
Calories 175.15 Calories from Fat 94.23
% Daily Value *
Total Fat 10.47g 128.81%
Saturated Fat 5.17g 206.73%
Trans Fat 0.0g %
Cholesterol 25.17mg 67.12%
Sodium 590.65mg 196.88%
Total Carbohydrate 4.67g 12.46%
Dietary Fiber 0.65 g 20.91%
Sugars 0.87 g %
Protein 15.59g 249.52%
Vitamin A 472.21IU% Vitamin C 0.23mg%
Calcium 455.53mg% Iron 0.66mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium baking potatoes, medium onion, medium zucchini, summer squash, fresh basil