Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Hashbrown Pizza Crust

angel-jd1

Recommended Posts

angel-jd1 Community Regular
angel-jd1
Posted

:rolleyes: I am not sure who recommended this, but I am pretty sure it was someone on this board. I tried it tonight and it was so GOOD!! Just wanted to say thanks!!

-Jessica :rolleyes:

For those who have no clue what I'm talking about.....you can make a pizza crust out of hashbrowns.

I used a pie plate, thinly sliced hashbrowns

Pour some hashbrowns into a lightly Pam'ed pie plate/pizza pan.

Defrost Hashbrowns and press onto the sides of the dish.

I added some garlic powder and oregano and basil to the hashbrowns.

Bake for about 20 min at 350...or until slightly brown and crispy.

Top with pizza sauce, toppings(meat, veggies) and cheese bake for another 10-12 min. and you now have a great quick pizza!! YUM!! :D

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


wildones Apprentice
wildones
Posted

I posted about hash brown crust like you described for quiche, but have not tried it for pizza- it sounds yummy ! I will have to try it soon. My kids are probably more upset about not having pizza than any other food. We have tried gluten free pizza crusts (from the mixes) and have not liked them.

Lorraine

  • 2 weeks later...
khyricat Rookie
khyricat
Posted

sounds yummy- I use potatoes and or onions sliced thin as a crust for quiches and other things like that.. hadn't thought of pizza... but had been debating trying it in a lasagna recipe... layers and all..

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

I made this again the other day. Made a Ham and pineapple pizza was SOOOO good.

I used regular sauce, but then also added a little bbq sauce (sweet baby ray's) for some extra kick. It was AWESOME!!!

-Jessica :rolleyes:

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

Do you buy frozen hashbrowns or make them from home? If you buy them whih brand do you get?

Kristina

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

I use Ore-Ida Hashbrowns..the thinly sliced NOT the country style(chunky). Mr. Dell's is another gluten-free brand that you could use, and I have used before.

-Jessica

MySuicidalTurtle Enthusiast
MySuicidalTurtle
Posted

I just made this and it was okay. I think next time I will cook the hashbrowns longer and use less sauce but it's still yummie!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


  • 2 weeks later...
Lima Newbie
Lima
Posted

Pardon my ignorance: I'm Australian. We have something here called hash browns, but they don't sound much like what you're talking about. Could you please elaborate on what they are? Thanks!

I'm new to celiac disease and this board. Thank goodness for this and other internet resources; I'd still be following a lot of bad advice without them. You people are very supportive and encouraging, and I've learnt a lot from you already.

Just a little about me: I'm 47, supposedly asymptomatic (though I've run a bit of a gamut over the years, I now realise), though definitely coeliac, with blood results over the top and biopsy showing 'severe' damage. Been gluten-free a month now, and loving it - mostly. Still having the odd foggy brained day, but oboy, is this what normal digestion feels like?

My biggest problem is not boring my friends & family, as I'm still excited to realise all the things I CAN eat. They're very patient, but it's not of great moment to them the way it is for me when I find I can adapt another recipe or find a great tasting substitute. Successes so far: home made gluten-free pasta and crepes. Failure: scones (I think you call them biscuits?) which absolutely failed to rise. They made good soft crumbs, though. Dubious: bread, the formula for which I made up as I went. It rose fine and looked fabulous but tasted to me like dry cake. My partner, on the other hand, had no idea it was gluten-free and ate it quite happily, so I guess it was my expectations that made it a dubious success, not the thing itself.

Thanks for being here!

Lindy M

South Australia

angel-jd1 Community Regular
angel-jd1
Posted
  • Author

Hashbrowns are potatoes thinly sliced. They are usually fried as a side dish.

-Jessica

j9n Contributor
j9n
Posted

I saw a recipe on Foodtv where someone ( I can not remember which show) made a crust using pasta but I bet it would work with shredded potatoes (hashbrowns). this is assuming you can have dairy. Basically make a mixture of hasbrowns, shredded cheese and eggs in a oven ready fry pan. Fry it until it the bottom is crispy then put under the broiler until the top is crispy. I bet it would make an awesome pizza crust. I am going to try it this weekend. Very high calorie though I am sure!

  • 1 year later...
angel-jd1 Community Regular
angel-jd1
Posted
  • Author

I think I need to go buy some hashbrowns........I had forgotten about this recipe ha

-Jessica :rolleyes:

VegasCeliacBuckeye Collaborator
VegasCeliacBuckeye
Posted

Lima,

Americans have about 5000 versions of cooked/fried potatoes -- its no wonder people get them confused -- even Americans have differing opinions betweem hash browns, home fries, potatoes o brien, etc.

When you grate a potato on a cheese grater, the "pieces" are hash browns (well, they become hash browns with some oil, salt and pepper...)

Hope this helps,

Bronco

lpellegr Collaborator
lpellegr
Posted

If you can find frozen hashbrown potato patties (like McD's hash browns) they make very good mini-pizzas with even less work. When I was newly diagnosed and feeding my family english muffin pizzas, this was my version of dinner, and everyone pouted when I wouldn't share. :lol:

Lister Rising Star
Lister
Posted

"Ore-Ida Hashbrowns" yay another person with no problems with ore-ida now i can try my frys that have been in the freezer hmm i bet good in chili

i love the idea for the pizza i have to try it sometime after i start eating dairy again

queenofhearts Explorer
queenofhearts
Posted

Hi Lindy! I'm a mad baker myself so one of the first things I did after my endoscopy (even before the official diagnosis) was to head straight for the kitchen & start experimenting with different flours. Do you know about xanthan gum? It replaces gluten in recipes to help bind the starches, aid rising & keep the crumble factor down. You just need to use a little bit, so don't freak out when you see the price. It goes far. Also, run out and get some sorghum flour to use in the bread-- it REALLY helps with the moistness. Bette Hagman & Annalise Roberts have great baking books that will help a lot. I've made both biscuits/scones & yeast bread with enough success that my family ate them with gusto... actually the biscuits were gobbled up in no time, just like the old wheat ones! Now if only all those flours weren't so doggone pricey!

Happy Baking,

Leah

DingoGirl Enthusiast
DingoGirl
Posted
Hi Lindy! I'm a mad baker myself so one of the first things I did after my endoscopy (even before the official diagnosis) was to head straight for the kitchen & start experimenting with different flours. Do you know about xanthan gum? It replaces gluten in recipes to help bind the starches, aid rising & keep the crumble factor down. You just need to use a little bit, so don't freak out when you see the price. It goes far. Also, run out and get some sorghum flour to use in the bread-- it REALLY helps with the moistness. Bette Hagman & Annalise Roberts have great baking books that will help a lot. I've made both biscuits/scones & yeast bread with enough success that my family ate them with gusto... actually the biscuits were gobbled up in no time, just like the old wheat ones! Now if only all those flours weren't so doggone pricey!

Happy Baking,

Leah

Leah - would you mind posting your biscuit recipe? I would be SO happy to have good biscuits.....with honey and butter.... :( Oh the pain of not having fluffy biscuits.....

TCA Contributor
TCA
Posted
Leah - would you mind posting your biscuit recipe? I would be SO happy to have good biscuits.....with honey and butter.... :( Oh the pain of not having fluffy biscuits.....

Have you tried th Cause You're Special brand?MMMMMMMMMMMMMMMMMMMMM

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,979
    • Most Online (within 30 mins)
      7,748
    volivier
    Newest Member
    volivier
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Wheatwacked
      Outgrow celiac?

      By Wheatwacked · Posted

      @Riley., Welcome to the forum.   It was once believed that Celiac Disease was only a childhood disease and it can be outgrown.  That was before 1951, before gluten was discovered to be cause of Celiac Disease, also called Infantilism.  Back then Cileac Disease was thought to be only a gastro intestinal disease, once you  "outgrew" the colicky phase, you were cured. You were so lucky to be diagnosed at 5 years old so your developing years were normal.  Gluten can affect multiple systems.  The nervous system, your intellegence. The muscules, skeleton. It can cause neurological issues like brain fog, anxiety, and peripheral neuropathy.  It can cause joint pain, muscle weakness, and skin rashes. Epilepsy is 1.8 times more prevalent in patients with celiac disease, compared to the general population. Because through malabsorption and food avoidances, it causes vitamin D and numerouus other essential nutrient deficiencies, it allows allergies, infections, poor growth, stuffy sinuses and eustacian tubes. There is even a catagory of celiac disease called "Silent Celiac".  Any symptoms are explained away as this, that or the other thing. Gluten is one of the most addictive substances we consume.  Activating the Opiod receptors in our cells, it can numb us to the damage that it, and other foods are causing.  It has become socially acceptable to eat foods that make us feel sick.  "There's a pill for that".   It is generally accepted that n fact you are weird if you don't. The hardest part is that if you don't eat gluten you will feel great and think why not.  But slowly it will effect you, you'll be diagnosed with real diseases that you don't have. You'll be more susseptable to other autoimmune diseases.  As you read through the posts here, notice how many are finally dianosed, after years of suffering at older ages.  Is it worth it? I think not. Perhaps this book will help:  Here is a list of possible symptoms:   
    • Riley.
      Outgrow celiac?

      By Riley. · Posted

      Hi! Im Riley, 18 years old and have been diagnosed for 13 years.. the testing started bc I stopped growing and didn’t gain any weight and was really small and thin for my age.  I got diagnosed when I was 5 and have been living gluten free since, in elementary and middle school it was hard for me and I kept contaminating myself bc I wanted to fit in with my friends so so badly. I ate gluten secretly at school and mostly regretted it 30 minutes later.  I’ve had symptoms like diarrhea, nausea, headaches, stomachaches, threw up a lot and was really emotional.  In 2022 I really started working on myself and tried to stay gluten free and if I did eat gluten I wouldn’t tell anyone and suffer in silence.  Last year in July I begged my mom to let me „cheat“ one day bc I just wanted to fit in… I ate a lot of different stuff, all the stuff I missed out on in my childhood like nuggets, pizza and all that.. I didn’t have symptoms that day and was doing really fine My mom and I wanted to test how far we can go and said we would test it for 12 weeks to get my blood taken after to see if I’m doing good or if symptoms start showing  As a now 18 year old girl who finally gained a normal weight and doesn’t get symptoms I’m to scared to get tested/my blood taken cuz I finally found comfort in food and it got so much easier for me and my family.  A year and 4 months later i still didn’t get any symptoms and have been eating gluten daily.  I’m scared to get tested/my blood taken cuz what if I’m actually not fine and have to go back to eating gluten free. Any tips to get over that fear and „suck it up“ cuz I know I could seriously damage my body… sorry if I seem like a idiot here… just don’t really know what to do :,)
    • Mari
      New Celiac Mama in My 30s

      By Mari · Posted

      There is much helpful 'truth' posted on this forum. Truths about Celiac Disease are based on scientific research and people's experience. Celiac disease is inherited. There are 2 main Celiac 'genes' but they are variations of one gene called HLa - DQ What is inherited when a person inherits one or both of the DQ2 or the DQ8 is a predisposition to develop celiac disease after exposure to a environmental trigger. These 2 versions of the DQ gene are useful in diagnosing  celiac disease but there are about 25 other genes that are known to influence celiac disease so this food intolerance is a multigenic autoimmune disease. So with so many genes involved and each person inheriting a different array of these other genes one person's symptoms may be different than another's symptoms.  so many of these other genes.  I don't think that much research on these other genes as yet. So first I wrote something that seem to tie together celiac disease and migraines.  Then you posted that you had migraines and since you went gluten free they only come back when you are glutened. Then Scott showed an article that reported no connection between migraines and celiac disease, Then Trents wrote that it was possible that celiacs had more migraines  and some believed there was a causal effect. You are each telling the truth as you know it or experienced it.   
    • tiffanygosci
      Aldi Pueblo Lindo Yellow Corn Tortillas

      By tiffanygosci · Posted

      Another annoying thing about trying to figure this Celiac life out is reading all of the labels and considering every choice. I shop at Aldi every week and have been for years. I was just officially diagnosed Celiac a couple weeks ago this October after my endoscopy. I've been encouraged by my local Aldi in that they have a lot of gluten free products and clearly labeled foods. I usually buy Milagro corn tortillas because they are cheap and are certified. However, I bought a package of Aldi's Pueblo Lindo Yellow Corn Tortillas without looking too closely (I was assuming they were fine... assuming never gets us anywhere good lol) it doesn't list any wheat products and doesn't say it was processed in a facility with wheat. It has a label that it's lactose free (hello, what?? When has dairy ever been in a tortilla?) Just, ugh. If they can add that label then why can't they just say something is gluten free or not? I did eat some of the tortillas and didn't notice any symptoms but I'm just not sure if it's safe. So I'll probably have to let my family eat them and stick with Milagro. There is way too much uncertainty with this but I guess you just have to stick with the clearly labeled products? I am still learning!
    • tiffanygosci
      New Celiac Mama in My 30s

      By tiffanygosci · Posted

      Thank you all for sharing your experiences! And I am very thankful for that Thanksgiving article, Scott! I will look into it more as I plan my little dinner to bring with on the Holiday I'm also glad a lot of research has been done for Celiac. There's still a lot to learn and discover. And everyone has different symptoms. For me, I get a bad headache right away after eating gluten. Reoccurring migraines and visual disturbances were actually what got my PCP to order a Celiac Panel. I'm glad he did! I feel like when the inflammation hits my body it targets my head, gut, and lower back. I'm still figuring things out but that's what I've noticed after eating gluten! I have been eating gluten-free for almost two months now and haven't had such severe symptoms. I ate a couple accidents along the way but I'm doing a lot better
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.