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    You are in: Home / Recipes / Potato Crust Vegetable Pizza Recipe
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    Potato Crust Vegetable Pizza

    Average Rating:

    1 Total Reviews

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    • on October 20, 2012

      Yum, this is great! So colorful and flavorful. This would be especially perfect when the garden is full of squash and tomatoes. I didn't have any rosemary oil, so I used garlic oil, which was great. I made a half batch in a 9" circular pan and added the basil after the final bake. Thanks for sharing! PAC Fall '12

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    Nutritional Facts for Potato Crust Vegetable Pizza

    Serving Size: 1 (221 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 264.5
     
    Calories from Fat 124
    46%
    Total Fat 13.7 g
    21%
    Saturated Fat 6.7 g
    33%
    Cholesterol 72.5 mg
    24%
    Sodium 504.2 mg
    21%
    Total Carbohydrate 24.4 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 5.4 g
    21%
    Protein 12.2 g
    24%

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