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Recipe: Gluten-Free Eggplant Parmesan Pizza

Last Updated on by the Celiac-Disease.com Staff Leave a Comment

When I was making my weekly Friday night pizza last week, I was brainstorming what toppings to put on it. I spied an eggplant in my fridge and Eggplant Parmesan popped into my head. Only I didn’t want the traditional recipe, I wanted it on a pizza.

I modified things slightly, using the components for Eggplant Parmesan without the breading for the eggplant since it would be on pizza crust. I chose to use Udi’s Gluten-Free Pizza Crust as my crust, but any gluten-free crust should work.

Eggplant Parmesan Pizza

  • 1 eggplant, thinly sliced & pre-roasted (see more below)
  • Prego Three Cheese marinara sauce (about 1/4 cup for this crust)
  • 1/4 cup mozzarella cheese
  • 1-2 TBSP parmesan cheese
  • Spinach or basil leaves (I only had spinach, but basil would be better)

Directions (these are the directions for the Udi’s crust, follow directions for whatever crust you use)

  1. Preheat oven to 375.
  2. Top frozen crust with toppings starting with sauce, then eggplant, cheeses & spinach or basil leaves.
  3. Bake for 8-10 minutes or until crust is starting to brown and cheese is melted.
  4. Enjoy!

Roasted Eggplant

  • 1 eggplant, thinly sliced (use a mandoline for evenly sliced pieces)
  • Pam Olive Oil Cooking Spray
  • Balsamic vinegar
  • Sea Salt
  • Pepper

Directions:

  1. Preheat oven to 375-400.
  2. Spray a baking sheet covered with foil with Pam.
  3. Evenly spread out the pieces of eggplant & spray with Pam, drizzle with balsamic & sprinkle with sea salt & pepper.
  4. Roast in oven.

*Roasting time depends on the thickness of the slice.  Turn over half way through and season other side with balsamic, salt & pepper.

This turned out so good that I ended up using the other crust in the Udi’s package and leftover eggplant to make it again on Saturday for dinner.  I can see this becoming my go-to pizza recipe.  In fact, I picked up another eggplant today at the store so that I can repeat it again this coming weekend!

If you still have leftover eggplant after making your pizza, consider adding to salads, brown rice, wraps or omelets.

Recipe: Gluten-Free Cheesy Stuffed Shells

Last Updated on by the Celiac-Disease.com Staff 10 Comments

Stuffed shells were one of my favorite dishes growing up. My mom usually made some type of pasta on Friday nights and this was a meal we had often. Once I went gluten-free, it was one of the dishes that I really missed.

One day I found out that Tinkyada made “Grand Shells”, which are the large shells used for stuffed shells. I bought a couple of boxes & came up with a plan.

Gluten-Free Cheesy Stuffed Shells

  • 1 box Tinkyada Large/Jumbo Shells (box is about 8 oz and has roughly 28+ or – shells)
  • 30 oz. Ricotta Cheese (I used low-fat Meijer brand)
  • 2 eggs, beaten
  • 2 cups shredded mozzarella cheese (I used part-skim)
  • 1/2 cup grated parmesan cheese (split in half)
  • 1/2 tsp. salt
  • pinch of black pepper
  • 1 tsp basil, dried
  • 1 tsp oregano, dried
  • 1 jar of spaghetti sauce (I used Prego Three Cheese, but I like Classico Four Cheese, too)
  • Fresh Basil, chopped, to sprinkle on top when done baking

Directions:

  1. Cook pasta according to box directions. Note: Tinkyada suggests cutting cooking time by 2 min if you plan on baking.
  2. Combine ricotta cheese, eggs, dried spices, 1/4 cup of parmesan, and 1 1/2 cups of mozzarella cheese. Mix well and set aside.
  3. Heat sauce in a pan on the stove.
  4. Assembly….Pour sauce into a 9 x 13 Pyrex dish sprayed with Pam; spoon a thin layer of sauce across the bottom. Scoop 1-2 TBSP of cheese mixture into each shell and place in the dish. Repeat until finished. Pour the remaining sauce over top and top with remaining parmesan & mozzarella.
  5. Bake at 350 for 30 minutes, covered. Remove covers and back for another 5-10 minutes.
  6. Top with freshly cut basil and serve!

**Variations….stuff with ground turkey seasoned with Italian seasonings (garlic, basil, oregano); stuff with spinach & cheese.

Tinkyada pasta can be found in most major grocery stores and on Amazon.

Recipe: The Easiest Gluten-Free Lasagna

Last Updated on by the Celiac-Disease.com Staff 7 Comments

I love lasagna, but I don’t love the kitchen, and I don’t have time to make complicated meals with several ingredients. I really like this simple lasagna recipe and it has served me well. This is a great recipe for a large family or when company comes over, mostly because you can’t tell that it is gluten-free!

The ingredients needed are :

  • 1 box of DeBoles lasagna noodles (no boiling!)
  • 2 jars of Prego Roasted Garlic and Herb sauce (see this link for the gluten-free Prego sauce list, I sometimes use Ragu Parmesean Romano, click here and scroll to the bottom for their GF info)
  • 2-3 large bags of shredded mozzarella cheese
  • 1 pound of hamburger meat
  • 1 large container of cottage cheese. I buy walmart brand cheeses because they are labeled “gluten-free.”

The recipe itself is really easy. Brown the hamburger meat. I use 97/3 hamburger meat (extra lean) and save the fat as extra flavoring. I make the “meat mixture” by mixing 1 jar of sauce, 1 bag of cheese, the large container of cottage cheese and the hamburger meat. Set that mixture aside.

I use the second jar of sauce to line the 9×13 glass dish with a layer of sauce, then 4 dry noodles- 3 noodles along the length of the dish and 1 noodle along the width of the dish.  Then top the noodles with 1/3 of the meat mixture, then sprinkle shredded cheese, then repeat with another layer of noodles.

I usually get 3 layers out of the meat mixture, and then the final layer of noodles on top. Make sure to cover each noodle completely with meat mixture or sauce between layers, so that it can soak up the moisture while baking. I gently push the noodles down to be sure all of the ridges are making contact with moisture. I top the final layer with the rest of the sauce, making sure to fill in sauce in the corners and all of the edges. Save some cheese for the last few minutes of baking.

Bake the lasagna for 1 hour at 350 degrees. After one hour top with remaining shredded cheese and bake until cheese melts. Total time is about 90 minutes, including browning the meat. This recipe takes a little more time than I usually spend in the  kitchen, but it is so easy and so good!

Recipe: Gluten-Free Taco Pizza

Last Updated on by the Celiac-Disease.com Staff

Ahhh, gluten-free pizza recipes. Who doesn’t love pizza? Finding a good gluten-free pizza crust isn’t all that difficult, giving someone with celiac disease easy access to simple pizzas. But what about a specialty pie like a taco pizza? If you are someone that really wants a gluten-free taco pizza recipe, give this gluten-free recipe a try and let us know how it turns out.

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Taco Pizza Recipe

Pizza Ingredients:

  • 1 pkg Tastefully gluten-free Pizza Crust Mix
  • 1 tsp Sugar
  • 2 Eggs, lightly beaten
  • 1/4 cup Olive Oil
  • 1/4 tsp Oregano (optional)
  • 1/2 tsp Basil (optional)

Pizza Topping Ingredients:

  • 1 jar gluten-free Taco Sauce
  • 1 lb. Cooked Ground Beef
  • 2 cups Coarsely Crushed Tortilla Chips
  • 2 cups Shredded Cheddar Cheese
  • Shredded Lettuce
  • Diced Tomatoes

Pizza Directions:

  1. Prepare gluten-free pizza crust of your choice using package directions
  2. Spread evenly into 2 12-inch pizza pans.
  3. Spread your favorite gluten-free taco sauce evenly over the dough.
  4. Spread ground beef, crushed tortilla chips, cheddar cheese evenly over dough.
  5. Bake as directed.
  6. Cut and sprinkle with shredded lettuce and tomatoes.

Recipe: Gluten-Free Meatballs

Last Updated on by the Celiac-Disease.com Staff

Looking for a gluten-free recipe for homemade meatballs? Depending on how you like your meatballs, you may just ball up some meat and cook it, but traditional meatball lovers will want something a little tastier. For traditional meatball lovers, below is a recipe for gluten-free meatballs that you can try the next time you make your gluten-free pasta!

If you’d like to check out other recipe ideas, check out our gluten-free recipes page!

Gluten-Free Meatballs Recipe

Meatball Ingredients:

  • 1 small to medium sweet onion
  • 4-5 cloves garlic, peeled, cut in half
  • 1 medium carrot, peeled, cut into several pieces
  • 1 pound of organic grass-fed ground beef or buffalo- either work
  • 1 pound of organic ground pork
  • 1/2 cup Annie’s Naturals or Muir Glen Organic Ketchup
  • 1 tablespoon organic molasses (this helps bind the mixture)
  • 1 tablespoon balsamic vinegar
  • 1/4 cup finely chopped fresh Italian parsley
  • 1/3 to 1/2 cup gluten-free herbed bread crumbs
  • 1/4 teaspoon cinnamon (my secret ingredient!)
  • 1 teaspoon fine sea salt
  • Dash of red pepper flakes, for heat, if desired
  • Olive oil, as needed