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    Scott Adams

    Pasta Pizza (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mireille Cote.



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    Serving Size : 8
    Preparation Time :0:20

    1 lb. gluten-free elbow macaroni or other pasta shape
    1 tbsp Italian seasoning
    2 cloves garlic -- crushed
    ½ tsp. red pepper -- crushed
    1 8 oz. can tomato sauce
    ¼ cup gluten-free Parmesan cheese
    1 15 oz. can stewed tomatoes
    2 cup any combination of vegetables: celery, onions, red and green bell peppers, zucchini, carrots, or spinach ½ cup peas
    1 cup gluten-free mozzarella cheese - shredded

    Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9x13 baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 minutes.

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  • About Me

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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