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Zucchini Pizza (Gluten-Free)
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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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
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