Glutenfreezucchinicrustpizzadelicious Recipes
GLUTEN-FREE PIE CRUST
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Provided by Sandra LeRose
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h20m
Yield 16
Number Of Ingredients 8
Steps:
- Combine arrowroot starch, white rice flour, brown rice flour, and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
- Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in plastic wrap, and refrigerate until chilled, about 1 hour.
- Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with arrowroot starch and roll over dough until even thickness and about 9 inches in diameter. Repeat with remaining dough.
Nutrition Facts : Calories 167.4 calories, Carbohydrate 15.8 g, Cholesterol 50 mg, Fat 11 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 6.6 g, Sodium 80.5 mg, Sugar 0.9 g
GLUTEN-FREE ZUCCHINI PIE FILLING
This gluten-free filling can be used in a regular pie crust or a gluten-free pie crust. You can even bake it without a crust at all, like a dish of custard. A different use for the abundance of zucchini. This usually makes one pie plus about 1 cup left over, which I pour into a small baking dish and bake it like a custard.
Provided by cj&jj
Categories Fruits and Vegetables Vegetables Squash
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add the zucchini and cook uncovered until tender, about 5 minutes. Drain and cool. Process cooled zucchini in a blender until smooth; measure out 2 cups zucchini puree.
- Stir the 2 cups zucchini puree, evaporated milk, sugar, eggs, vanilla extract, cornstarch, salt, cinnamon, and nutmeg together in a bowl.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 25.8 g, Cholesterol 82.1 mg, Fat 5.2 g, Fiber 0.5 g, Protein 5.8 g, SaturatedFat 2.6 g, Sodium 221 mg, Sugar 24.1 g
GLUTEN FREE - THIN PIZZA CRUST
The is THE BEST gluten-free pizza crust!!! A terrific solution for those of us who have been deprived of restaurant pizza. I top this crust with garlic butter, parmesan & mozzarella cheeses and have garlic bread! This crust turns out best when made on a pizza stone.
Provided by ukichix
Categories Breads
Time 30m
Yield 1 crust
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees.
- Combine yeast, sugar and 1/2 cup of water.
- Let rise till doubled in size.
- Combine flours, shortening and optional seasonings.
- Combine with risen yeast and remaining 1/2 cup of water.
- With oiled fingers, spread dough on pizza stone sprinkled with cornmeal.
- Bake in oven for 15 minutes.
- Remove and add pizza toppings; Return to oven and bake 10 minutes more.
- ***Be generous with the flours as you measure and DO NOT BE AFRAID OF THE DOUGH BEING RUNNY! THIS WILL PRODUCE A SOFTER, LIGHTER CRUST *** (I have been known to even add more water that was is called for).
GLUTEN FREE ZUCCHINI CRUST PIZZA (DELICIOUS!)
I got this from Whole Approach.com, submitted by Ruth Denomme. The only thing I changed was using pizza sauce instead of the tomatoes. Even the zucchini haters liked it and it tastes like a regular pizza crust. We did have to eat it with a fork though, bcz the crust isn't as firm as regular crust.
Provided by WI Cheesehead
Categories Cheese
Time 28m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°. In a bowl, combine zucchini, eggs and Parmesan cheese; mix well.
- Add flour and salt; stir well.
- Spread onto the bottom of a 12-in. pizza pan (or a jelly roll pan) coated with nonstick cooking spray.
- Bake for 8-13 minutes. Reduce heat to 350°.
- Remove pizza and sprinkle with mozzarella, tomatoes, onion, green pepper, oregano, basil and Parmesan cheese.
- Bake at 350° for 15-20 minutes or until onion is tender and cheese is melted.
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