Gluten-Free Loaded Baked Potato Pizza
This hearty pizza combines all the beloved flavors of a loaded baked potato on a crispy pizza crust. Tender cubed potatoes are seasoned and paired with creamy broccoli cheese sauce, crispy bacon, and a tangy sour cream ranch base. Topped with melted Colby-Monterey Jack cheese, fresh tomatoes, and green onions, it delivers comfort food satisfaction in every bite. Perfect for casual dinners, game day gatherings, or when you want something uniquely satisfying that bridges the gap between two favorite comfort foods.
Ingredients
- 1 can (13.8 oz) refrigerated Pillsbury Classic Crust Pizza Crust
- 1 medium white potato
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 box (10 oz) frozen broccoli & cheese saucefresh steamed broccoli + cheese sauceequivalent amount
fresher taste
- ⅝ cup sour cream
- 1 tablespoon ranch dressing
- 1 cup shredded Colby-Monterey Jack cheese blendcheddar cheese1:1adds dairy
sharper flavor
- 5 slices bacon, cooked, coarsely chopped
- 1 small tomato, seeded, chopped
- 2 medium green onions, chopped
Instructions
- 1
Heat oven to 375°F and spray large cookie sheet with cooking spray
- 2
Unroll pizza crust dough on cookie sheet and press into 13x9-inch rectangle
- 3
Bake crust 10 to 13 minutes until light golden brown, then remove and set aside
- 4
Pierce potato with fork and microwave on paper towel 4 to 5 minutes, turning once, until tender
- 5
Cover potato and let stand 5 minutes, then peel and cut into 1/4-inch cubes
- 6
Mix cubed potato with oil, salt and pepper in small bowl
- 7
Cook broccoli in microwave as directed on box, then empty into bowl to cool slightly
- 8
Mix sour cream and ranch dressing in another small bowl
- 9
Spread sour cream mixture over pizza crust to within 1/2 inch of edges
- 10
Sprinkle 1/2 cup cheese evenly over sour cream mixture, then add bacon
- 11
Spread broccoli mixture and potato mixture evenly over bacon
- 12
Top with tomato, onions and remaining 1/2 cup cheese
- 13
Bake 15 to 22 minutes longer until crust is golden brown and cheese is melted
- 14
Let stand 5 minutes before cutting
Tips
Pierce potato thoroughly with fork before microwaving to prevent bursting and ensure even cooking.
Let baked crust cool slightly before adding toppings to prevent sour cream mixture from melting too quickly.
Cut potato into uniform 1/4-inch cubes for even cooking and better distribution across the pizza.
Good to Know
Refrigerate leftovers covered up to 3 days. Reheat in 350°F oven until warmed through.
Can prepare potato cubes and sour cream mixture up to 1 day ahead. Store separately refrigerated.
Serve immediately while cheese is melted and crust is crispy.
Common Mistakes
Don't skip letting potato stand after microwaving to avoid burns from steam.
Don't add toppings to hot crust to prevent sour cream mixture from melting off.
Substitutions
fresher taste
FAQ
Can I use a different pizza crust?
Yes, any store-bought or homemade pizza crust works. Adjust baking time as needed for your chosen crust type.
What if I don't have frozen broccoli with cheese sauce?
Steam fresh broccoli and mix with 1/2 cup cheese sauce or melted cheese. Frozen plain broccoli with added cheese also works well.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in oven at 350°F until heated through for best texture.