Spiralized Margherita Pizza

Image of Marrekus and Krysten Wilkes
Rated 4.0 based on 5 customer reviews
Spiralized Margherita Pizza
Spiralized Margherita Pizza

Directions

Mealthy Tip

Thanks to your spiralizer, you could make this recipe with a variety of root vegetables for different flavor combinations. Mix and match your favorites.

Nutrition Facts

Per Serving: 169 calories; 7g fat; 20.9g carbohydrates; 6g protein; 12mg cholesterol; 372mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 169 Calories from Fat 65
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 11%
Trans Fat 0.1g
Polyunsaturated Fat 2.5g
Monounsaturated Fat 1.8g
Cholesterol 12mg 4%
Sodium 372mg 16%
Total Carbohydrate 20.9g 7%
Dietary Fiber 2g 10%
Sugars 2.2g
Protein 6g
Vitamin A 6% Vitamin C 15%
Calcium 8% Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

4.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

My husband and I both enjoyed this spiralized potato pizza. The best part was definitely the crust. We fried ours in a cast iron skillet until it was nice and crunchy. We definitely want to make this again.

Image of Greg Jones

Greg Jones says:

This reminded me of a crunchy hash brown pizza fusion. Perfect for my daughter because she is gluten free, and we don't have to worry about finding an expensive gourmet pizza she can eat. If you fry the potato spirals in the pan correctly, they should be crispy and easy to flip. Next time I will try this with other toppings. Very good.

Image of Nick Myott

Nick Myott says:

Always looking for a gluten-free alternative to pizza and have tried cauliflower crust before. This was very interesting and delicious, I think to call it pizza may be a stretch though. Mine didn't come together quite as well as I'd hoped and were a little more mushy than hard/fried..

Image of Dominique M

Dominique M says:

I patted the potatoes dry with a paper towel and tried to squeeze out as much liquid as possible before making the "pizza". This is a good option for gf pizza eaters that's not cauliflower crust.

Image of Rachel Douglas

Rachel Douglas says:

The potato crust didn't work that well for me but it tasted good. My husband really, really liked it. He wants to make it again soon.