1 large Potato
1/2 cup Canned tomatoes — diced
4 large Mushrooms — sliced thinly
2 tablespoons Minced onion
1/4 teaspoon Crushed basil leaves
1/4 teaspoon Crushed thyme
1 small Garlic clove — minced
5 Stuffed green olives — sliced
5 ounces Low-fat mozzarella — grated
Spray a pie plate with nonstick spray. Slice potato about 1/4″ thick. Lay sli ces on bottom of the pan, overlapping slightly to form a “crust.” Spray with no nstick spray. Bake at 400F for 40 min until slightly browned and potatoes are cooked.
My note: check potatoes after about 10 min, especially if some were cut thinner . Combine tomatoes, mushrooms, onion and seasonings. When crust is ready, spr ead with mushroom mixture. Top with olives then cheese. Bake for 10 minutes.
Each serving – half pizza 295 cal 21 g protein, 14 g total fat, 8 g sat. fat, 22 g carb, 42 mg cholesterol, 804 mg sodium. Food Groups: 3 L Meat, 1 Bread, 1 Vegetable
Shared but not tested by Elizabeth Rodier July 1993 Source: Light & Easy For Tw o! by Lee Harvey & Helen Chambers c. 1990