August 18, 2009

 

Zucchini Crust Pizza – What can I eat that’s gluten free?

What can I eat
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.
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huge zucchini A couple of weeks ago I thought my zucchini plant was done producing and missed one last zucchini which got really big. However, this week I learned that it wasn’t the last zucchini and I found one more huge one as well as a medium one. I placed the zucchini on a full size dinner plate to give you an idea of how big it was.
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 Pizza

Crust:zucchini pizza
Mix the ingredients together and spread onto the bottom of a sprayed jelly roll pan. Bake at 400 degrees about 15 minutes until set. The mixture will be bit watery, but that’s okay. Just be careful when you open the oven because it will create steam. After you remove the crust, reduce the oven temperature to 375.
Sauce:
Mix together and spread on the baked crust.
Toppings:
Layer the cheese and then the other toppings over the sauce. Return the pizza to the oven and bake at 375 degrees about 15 minutes or until the cheese is melted.
Reminder: The theme for September 2nd is appetizers.
1. The WHOLE Gang (Spicy Mustard on Hamburger Stack)
2. Gina (gazpacho)
3. Brian (GF Pizza Review)
4. Ali (Whole Life Nutrition) - Chocolate Chip Banana Teff Bread
5. Simply Sugar & Gluten-Free (Chocolate Walnut Flourless Brownies)
6. WendyGK (Pesto, Green Bean and Potato Salad)
7. Madison Papers (GF Pizza Review!)
8. Gluten Free Gidget (Socca It To Me Pizza)
9. Kim, The Food Allergy Coach (pizza bases)
10. Betsy (Mini Polenta Pies)

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Comments:
I used to throw away zucchini that got too big - the taste and texture changes. This sounds like a really good way to make use of them. Thanks for the idea!
 
This is a great idea! I've never heard of using zucchini for a crust. Thanks for sharing the idea.
 
Oh darn, I saw the red bold sentence that this is for appetizers after I added my link! Oh well, banana bread could be an appetizer, right? :)

Your zucchini pizza crust reminds me of Shirley's flourless pizza crust. Both are such great ideas! :)
 
I like your pizza crust. I am going to bookmark it to try. Joe loves pizza but I don't like to eat all of that bread, even if it is GF. It leaves me feeling sluggish.

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!
 
Great idea for this time of year! I've never heard of using zucchini that way. Thanks.
 
That looks great! I will definitely have to give that a try!
 
Just discovering this recipe round-up. Great idea! Thanks! My first submission is Pizza Bases - A Journey at http://thefoodallergycoach.blogspot.com/2009/08/pizza-bases-journey.html
 
Beautiful! Great idea of using zucchini for a crust.
 
I love this idea. It reminds me of a zucchini cake only baked. I would love to try to make it dairy-free since I can't have regular cheese, but I think almond or cashew cheese would work.

Thanks so much!
Sarah
 

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