This was the first “substitute” meal I made while my family ate gluten in front of me. I don’t ever force those around me, especially my family, to give up their favorite foods. So, when the family asked for homemade pizza a mere week after my doctor told me to give up gluten, I found a way to eat pizza flavors, too.
Stuffing a potato is nothing new. Usually, I see them stuffed with Mexican flavors or traditional bacon and cheese. In this case, I simply took all of my favorite pizza flavors and added it to my potato. These days, I’d rather grab a gluten-free pizza crust and top it with pizza, but at the time, I didn’t know what was available. Actually, there is a lot more available now than there was even four years ago.
- 1 large potato, baked
- ¼ cup pizza sauce (or spaghetti sauce)
- ⅓ cup shredded mozzarella cheese
- 1 Tbsp cooked meat (pepperoni, sausage, etc)
- any other desired pizza toppings
- Cut open cooked potato.
- Carefully, scoop out the majority of the flesh.
- Combine the sauce and half the cheese with the potato, coarsely mashing.
- Put the potato/pizza sauce mixture back into the jacket of the potato.
- Top with remaining cheese and other toppings.
- Heat in microwave for 1 minute to melt cheese.