<<Disclaimer: Verify this information before applying it to your situation.>>
Here are an alternative of the dough type pizza crust:
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Pasta Pizza Serving Size : 8 Preparation Time :0:20 Categories : Pasta
Amount Measure Ingredient -- Preparation Method
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1 lb GF elbow macaroni or other pasta shape
1 tbsp Italian seasoning
2 cloves garlic -- crushed
1/2 tsp red pepper -- crushed
1 8 oz can tomato sauce
1/4 c GF Parmesan cheese
1 15 oz can stewed tomatoes
2 c any combo. vege. celery, onions,
red and green bell peppers, zucchini,
carrots, or spinach 1/2 c peas
1 c GF mozzarella cheese -- shredded
Preheat oven at 400. In a pot of boiling water, cook pasta until just
underdone; drain. Place pasta in a 9"x13" 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 .
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Polenta Pizza
Have one of those boxes of polenta at home (the tube stuff doesn't really
work for this. If you want to make it more from scratch, feel free!).
Make it. While it sits on the stove top, chop up veggies. Red, green,
and yellow peppers are 'fun' (wheeeeee), while mushrooms and onions tend
to be 'on hand'. When the polenta is ready, pour into a pyrex pan
(round, square, heck even non-Pyrex is fine so long as it is flat). Cover
with spagetti sauce and veggies. Bake. Eat. My less ff female friend
(less ffff???) puts low fat skim mozarella on it, I don't. Enjoy!
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RICE PIZZA
Crust:
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3 c. cooked rice
2 eggs, beaten
1 c. grated GF Mozzarella cheese
Topping:
2 cans (each 8 oz.) tomato
sauce
1 c. grated GF Mozzarella cheese
1/2 tsp. each oregano, basil,
garlic powder and salt
2 Tbsp. grated GF Parmesan cheese
Crust: Combine rice, eggs and cheese and press into
12-inch greased pizza pan or 2 (9-inch) pans. Spread evenly
with a spatula. Bake at 450 degrees for 20 minutes.
Topping: Combine sauce and seasonings and spread over
rice crust. Top with Mozzarella and Parmesan cheeses. Bake 10
minutes longer. Cut into wedges. Serves 6.
Note: You may use your favorite gluten free pizza sauce
instead of making it if you desire.
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Rice-Crust Pizza
1 cup coarsely grated carrots
3 tsp. minced fresh basil or 1 tsp. dried basil
1/2 cup GF cottage cheese
2 1/2 cups cooked brown rice
1/3 cup GF flour mix
1 cup canned tomato sauce
2 Tbsp. finely chopped onions
1 1/2 (6 oz.) cups shredded GF mozzarella cheese
For the crust, place the carrots in a strainer. Place unopened can of
fruit or vegetables on top to squeeze the excess liquid from the carrots.
Let drain for 20 minutes, then pat dry with paper towels.
In a large bowl, stir together the cottage cheese, flour, onions, and 1
1/2 teaspoons of the fresh basil or 1/2 teaspoon of the dried basil. Then
stir in the carrots and cooled rice.
Spray a 13"x 9" baking pan with no-stick spray. Spread the crust mixture
in the bottom and about 1/4-inch up the sides of the pan. Bake at 350=B0F
for 25 minutes. Then broil 4 inches from the heat about 2 minutes or
until the crust is browned, without burning the carrots.
Spread the tomato sauce on the crust and top with the cheese.* Then
sprinkle with the remaining 1 1/2 teaspoons of fresh basil or 1/2 teaspoon
dried basil. Bake at 350=B0F for 15 to 20 minutes or until the cheese is
bubbly and light brown. Slice and serve.
*To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over
the tomato sauce. Sprinkle with the cheese and bake as directed.
Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and
mushrooms are good choices. Makes 8 servings.
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Spaghetti Pie
1 tablespoon olive oil
4 cups cooked GF spaghetti (1/2 pound uncooked)
1 1/2 cups tomato sauce (half a 26-ounce jar)
1/2 cup grated GF Parmesan cheese
10 fresh basil leaves
12 cup grated GF mozzarella or Monterey Jack cheese
Extras (you choose):
A handful of sliced black olives
10 mushrooms, cleaned and sliced
1/2 cup bell pepper slices
Wash hands. Combine ingredients. Bake in oven.
This recipe makes about 4 servings. It takes about 15 minutes to
prepare and another 30 minutes to bake. That's a total of 45 minutes,
start to finish
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Zucchini-Crust Pizza
3 1/2 cup coarsely grated zucchini
salt
3 eggs, beaten
1/3 cup GF flour mix
1/2 cup grated GF mozzarella cheese
1/2 cup grated GF 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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Spaghetti Pizza
Nonstick vegetable oil cooking spray
1 pound GF spaghetti, cooked and drained
2 cups prepared GF spaghetti sauce, divided use
1 1/2 cups grated mozzarella cheese, divided use
3 large eggs, slightly beaten
Your choice of favorite pizza toppings
Preliminaries: Heat oven to 350 degrees. Coat a 9-by-13-inch baking
pan with cooking spray. Cook noodles according to package directions
and drain.
Procedure: Return cooked pasta to pot. Mix in one cup spaghetti
sauce, 1 cup of the grated cheese and beaten eggs. Mix until noodles
are well coated. Spread mixture evenly in the prepared pan. Bake in
preheated oven for 15 minutes. Remove from oven and spread remaining
spaghetti sauce over baked noodles. Top with favorite pizza toppings
and sprinkle with remaining cheese. Return to oven and bake an
additional 10 to 15 minutes until cheese is melted.
Presentation: Remove from oven and let cool five minutes. Cut into
squares and serve hot. A crisp tossed salad rounds out the meal.
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Mireille, Waterloo Quebec. To see thousands more of GF recipes, go to
http://forums.delphi.com/celiac/messages
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