Nancy Macklin, RDN
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a Master of Science in health services administration from the University of Saint Francis. Macklin worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals. Find her on LinkedIn.
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Comments (11)
Made this and the crust came out wet and soggy. Everything looked good when it went in the oven. Not sure what happened.
Excellent. Very quick and very moorish
Meal good for adults. Not so good for kids.
Good meal for adults. Kids do not like it as much.
How many servings does this Make? And calories? Trying to decide how many I would have to make to feed 7 people.
I made this with a regular white flour pizza crust. It was very delicious. I put the pizza on the top shelf and broiled it for the last 3 minutes. This helped carmelize the BBQ sauce which made it super good. Thanks for the nice recipe.
Absolutely delicious! A family favorite
This is very delicious. It will become my new ‘go to’. Treat. My friends want me to make it for them!
Can I use the FoK Homemade Vegan Oil Free Pizza Dough recipe with this? Do I need to bake it before adding the toppings?
Ya u need to parbake it first, like it says in the crust recipe.
I’d like to know the same thing.