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Potato Crust Vegetable Pizza

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main-dish low carb nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 medium zucchini , thinly sliced

2 medium summer squash, yellow-thinly sliced

16 cherry tomatoes , quartered

4 medium baking potatoes , peeled

1 small red onion , halved and thinly sliced

2 garlic cloves , minced

2 tablespoons olive oil (prefer rosemary flavor)

1/4 cup all-purpose flour

1 teaspoon salt

1 medium onion

1 (5 1/3 ounce) package goat cheese

1 cup mozzarella cheese , shredded (4 oz)

2 eggs , beaten

2 tablespoons fresh basil , snipped

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