About the Recipe
If you love a fully loaded baked potato, this pizza is about to become your new favorite. Instead of traditional dough, this recipe uses a crispy spiralized potato crust that’s golden on the edges and tender in the center. Topped with melty cheese, smoky bacon, fresh green onions, and a dollop of sour cream, this loaded potato pizza is cozy, satisfying, and perfect for switching up pizza night with something fun and unexpected.
Ingredients
3 large russet potatoes, spiralized
1 large egg
½ cup shredded mozzarella (or cheddar)
¼ cup grated Parmesan
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil
Toppings
1 cup shredded mozzarella or cheddar cheese
½ cup cooked bacon, crumbled
1 bunch chives diced
Sour cream, for drizzling (for serving)
Preparation
Preheat oven to 425 degrees Fahrenheit. Spiralize the potatoes, then place them in a cheesecloth and squeeze out as much moisture as possible—this is key for a crispy crust.
In a large bowl, combine shredded potatoes, egg, cheese, Parmesan, garlic powder, salt, and pepper. Mix until well coated.
Line a baking sheet or pizza pan with parchment paper and lightly brush with olive oil. Spread the potato mixture into a thin, even circle (about 10–12 inches), pressing firmly.
Bake for 25–30 minutes, or until the edges are golden and the center feels set. For extra crispiness, flip carefully and bake another 10 minutes .
Sprinkle shredded cheese evenly over the crust, followed by bacon. Return to the oven and bake for 8–10 minutes, until cheese is melted and bubbly.
Remove from oven, top with chives, and drizzle with sour cream just before slicing.
Notes