{September is for Birthdays}

Yay! First blog of my 23rd birthday month, I really don’t feel like I am turning 23…honestly it still seems weird to be able to buy alcohol HA! I have been slowly but surely adding things to my ‘wish list’ but it really does get harder with age!


But for today’s blog I am sharing with you my very first gluten free success right after I was diagnosed with celiacs in 2011. A friend at the YMCA gave me this recipe because I told her pizza was what I missed the most; many have said that it reminds them more of a pizza casserole or even GF lasagna however, this is Zucchini Crusted Pizza πŸ™‚ I am making it tonight for me and mama dearest.


– Olive oil and rice flour

– 2 cups of shredded zucchini (packed tightly)

– 2 eggs (mostly egg whites, a little egg yolk)

– 1/4 Cup rice flour

– 1/2 Cup grated mozzarella

– 1/2 Cup grated Parm cheese

– pinch of basil, oregano, italian seasoning to taste

– pizza sauce

– toppings optional

**Pre-heat over to 400 degrees

Step 1: grate 2 cups of zucchini, lightly salt and dry for 15-30 min

Step 2: mix together zucchini, rice flour, eggs, parm cheese, moz cheese, seasonings, and 1 tblsp olive oil.

Step 3: Spread zucchini mixture in a 9×12 pan bake for 30-45 min, or until firm

Step 4: Paint top of firm zucchini mixture with olive oil

Step 5: broil for 1-3 min or until golden brown on top

Step 6: Add pizza sauce, cheese, and additional toppings

Step 7: Bake at 400 degrees until top ingreidents are baked through

LET COOL!!!! STAYS HOT FOR A LONG TIME!!!! And enjoy πŸ™‚ YUM! I had a side salad with it and made some bootleg Olive Garden salad dressing, Supreme! πŸ™‚


more delicious gluten free ideas coming soon! πŸ™‚


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