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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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: 
- 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
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:
- 8 oz. tomato sauce
- 1 tsp. Italian seasoning
- 1/8 tsp. garlic powder
- 1 tsp. sugar
Mix together and spread on the baked crust.
Toppings:
- 1/2 – 3/4 c. mozzarella cheese, shredded
- 1/2 – 3/4 c. cheddar cheese, shredded
- other desired 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.
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 Pizza
Crust:
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.