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  • Scott Adams
    Scott Adams

    Spaghetti Pizza (Gluten-Free)

    This recipe comes to us from Mireille Cote.

    Nonstick vegetable oil cooking spray
    1 pound gluten-free spaghetti, cooked and drained
    2 cups prepared gluten-free spaghetti sauce, divided use
    1 ½ cups grated mozzarella cheese, divided use
    3 large eggs, slightly beaten
    Your choice of favorite pizza toppings

    Preliminaries: Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Cook noodles according to package directions and drain.

    Procedure: Return cooked pasta to pot. Mix in one cup spaghetti sauce, 1 cup of the grated cheese and beaten eggs. Mix until noodles are well coated. Spread mixture evenly in the prepared pan. Bake in preheated oven for 15 minutes. Remove from oven and spread remaining spaghetti sauce over baked noodles. Top with favorite pizza toppings and sprinkle with remaining cheese. Return to oven and bake an additional 10 to 15 minutes until cheese is melted.

    Presentation: Remove from oven and let cool five minutes. Cut into squares and serve hot. A crisp tossed salad rounds out the meal.


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  • About Me

    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 founded 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.

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    Scott Adams
    This recipe comes to us from Mireille Cote.
    Crust:
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    This recipe comes to us from Carol Fensters cookbook: Special Diet Solutions.
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    2/3 cup brown rice flour or bean flour
    ½ cup tapioca flour
    2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour
    2 teaspoons xanthan gum
    ½ teaspoon salt
    1 teaspoon unflavored gelatin powder
    1 teaspoon Italian herb seasoning
    2/3 cup warm water (105 deg F)
    ½ teaspoon sugar or ¼ teaspoon honey
    1 teaspoon olive oil
    1 teaspoon cider vinegar or ¼ teaspoon unbuffered vitamin C crystals cooking spray
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    Scott Adams
    1 cup brown rice flour
    2 cups white rice flour
    6 teaspoons xanthan gum
    ¼ cup plus 2 teaspoons sugar
    1 ½ teaspoons salt
    1 1/3 cups nonfat milk powder
    1 package dry yeast
    2 large eggs, beaten
    1 ¾ cups warm water
    ¼ cup melted butter or margarine
    Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky!
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    Scott Adams
    This recipe comes to us from Belinda Meeker.
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    ¼ cup potato starch
    ¼ cup tapioca starch
    ½ teaspoon Knox Gelatin
    1 teaspoon onion salt or regular salt
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    ½ teaspoon brown sugar
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    2 tablespoons olive oil
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    Enjoy!


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