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Zucchini Pizza (Gluten-Free)
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I foundedÂ The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.View all articles by Scott Adams
This recipe comes to us from Susan Mullikin.
shredded zucchini, drained and squeezed dry (I wrapped it
in a dish towel and twisted it)
2 cup cooked rice
1 ½ cups mozzarella cheese
1 cup parmesan cheese
1 lb. ground beef
1 med. onion, chopped
1 ½s cup spaghetti sauce
1 teaspoon oregano
½ teaspoon salt
2 cups shredded cheddar cheese
Combine zucchini, rice, cheeses and eggs. Press into greased 15 x 11 pan. Bake at 400F for 20-25 minutes until it sets and is lightly brown. In a pan, brown the beef with onions then drain the fat and stir in sauce and spices, and spoon over the top of crust. Sprinkle with cheddar cheese. Bake @ 400F for 15 minutes. Let stand for 5 minutes before serving.
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