Whole30 Potato Pizza
Discover the ultimate guilt-free comfort food with this Whole30 Potato Pizza recipe! Perfectly roasted russet potatoes become the crisp and sturdy base for a medley of flavorful, healthy toppings. Brushed with olive oil and seasoned with garlic powder and Italian seasoning, these potato slices deliver a deliciously savory undertone to each bite. Topped with shredded chicken, fresh spinach, juicy cherry tomatoes, and vibrant basil, this dish is elevated further with a sprinkle of nutritional yeast for that irresistible cheesy flavor—all while staying compliant with Whole30 guidelines. Quick and easy to prepare in just an hour, this creative twist on pizza is ideal for anyone seeking a wholesome, gluten-free, and dairy-free meal. Serve these potato pizzas fresh out of the oven and watch them disappear in minutes!
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Recipe Information
Ingredients
- 2 pieces large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 cup cooked shredded chicken
- 1 cup cherry tomatoes
- 0.5 piece red onion
- 1 cup spinach leaves
- 0.5 cup fresh basil
- 3 tablespoons nutritional yeast
- 0.5 cup tomato sauce (Whole30 compliant)
Instructions
Preheat your oven to 400°F (200°C).
Wash and slice the russet potatoes lengthwise into 1/4 inch thick slabs, keeping the thickness as even as possible for a consistent bake.
Place the potato slices on a baking sheet lined with parchment paper.
Brush the slices with 1 tablespoon of olive oil and season with salt, black pepper, garlic powder, and Italian seasoning.
Bake the seasoned potato slices in the preheated oven for about 25 minutes or until they are golden brown and slightly crispy.
While the potatoes are baking, slice the cherry tomatoes in half, thinly slice the red onion, and prepare the toppings.
In a pan, heat the remaining 1 tablespoon of olive oil over medium heat and sauté the red onion until it becomes translucent.
Remove the potato slices from the oven and spread a thin layer of tomato sauce over each slice.
Evenly distribute the shredded chicken, sautéed onions, cherry tomatoes, spinach leaves, and fresh basil on top of each potato slice.
Sprinkle nutritional yeast over the toppings to add a cheesy nutty flavor.
Return the loaded potato slices to the oven and bake for an additional 10-15 minutes or until the toppings are hot and the spinach has wilted.
Remove from the oven, allow to cool slightly, and serve immediately.
Nutrition Facts
Calories |
351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 49 mg | 16% | |
| Sodium | 622 mg | 27% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.7 g | ||
| Protein | 25.8 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 106 mg | 8% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1335 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
