August 18, 2009
Zucchini Crust Pizza – What can I eat that’s gluten free?
Welcome to “What can I eat that’s gluten free?’ It’s a weekly blog carnival where bloggers share links to their gluten-free eating ideas. Hopefully, you will find some inspiration here, and please feel free to add your own link in the box at the end of this post. If you haven’t participated before, you can read the guidelines here.
When I found this recipe in one of my favorite pre-celiac cookbooks, I thought it was perfect for using up lots of zucchini. I adapted it to be gluten free and it turned out well. The crust is sort of like a zucchini quiche, but thin. It had to be eaten with a fork, but it tasted delicious. Our only complaint was that because the crust was thin, one pan didn’t make enough. We got by on it, but we had to use other fillers. Remember, I’m feeding a family of five with three big boys. This recipe might be just right for you. I put leftover ground beef and chopped ham on this pizza. The ham went especially well with the zucchini. You can use whatever toppings you like.
Gluten Free Zucchini PizzaCrust:
- 4 c. shredded zucchini
- 1/2 c. mozzarella cheese, shredded
- 1/2 c. cheddar cheese, shredded
- 2 eggs
- 3 Tb. rice flour
- 1/4 tsp. baking powder
- 1 tsp. salt
- 8 oz. tomato sauce
- 1 tsp. Italian seasoning
- 1/8 tsp. garlic powder
- 1 tsp. sugar
- 1/2 – 3/4 c. mozzarella cheese, shredded
- 1/2 – 3/4 c. cheddar cheese, shredded
- other desired toppings
Reminder: The theme for September 2nd is appetizers.
Your zucchini pizza crust reminds me of Shirley's flourless pizza crust. Both are such great ideas! :)
My brownies are use the old black bean trick...it's been around the block a few times but I had to put my spin on it.
If you didn't see it yet, I'm starting a blog carnival on Monday, Aug. 31. Slightly Indulgent - fabulous food made a little bit healthier. Hope you'll join in the fun!
Thanks so much!
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