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    Scott Adams

    Zucchini-Crust Pizza (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    This recipe comes to us from Mireille Cote.



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    3 ½ cup coarsely grated zucchini
    salt
    3 eggs, beaten
    1/3 cup gluten-free flour mix
    ½ cup grated gluten-free mozzarella cheese
    ½ cup grated gluten-free parmesan cheese
    1 Tbsp. fresh basil, minced
    salt and pepper to taste

    Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.

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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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