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    Scott Adams

    Zucchini 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 Susan Mullikin.

    4 cup 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
    2 eggs
    1 lb. ground beef
    1 med. onion, chopped
    1 ½s cup spaghetti sauce
    1 teaspoon oregano
    ½ teaspoon salt
    2 cups shredded cheddar cheese



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    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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  • 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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