Gluten Free Meals

**Allergens: Dairy, Eggs

Cauliflower Pizza


Crust:                                                                                                    Toppings:

1 medium head cauliflower                                                         ½ cup pizza sauce

2 eggs                                                                                                   8 oz. fresh mozzarella

1 tsp Italian seasoning                                                                    4 oz. cooked Italian sausage

1/3 cup grated parmesan cheese                                              3 cloves garlic, minced

¼ cup cornmeal                                                                                1 TBSP olive oil

Salt & pepper                                                                                    ½ medium zucchini


Preheat the oven to 425˚F. Line a baking sheet or pizza stone with parchment paper (Don’t use foil!)

Rinse the cauliflower and cut up into 1 inch sized pieces. Put about half of the cauliflower pieces into a food processor and pulse until completely mashed. Transfer cauliflower to a microwave-safe bowl and repeat with the remaining cauliflower pieces. Microwave the cauliflower for about 5 minutes and then spread onto a large towel to cool.

When the cauliflower has cooled, gather up the ends of the towel around the cauliflower and twist to squeeze out the excess water. You may have to transfer the cauliflower to a new towel and continue to squeeze to get all the water out.

In a bowl, mix the eggs, Italian seasoning, parmesan cheese, salt and pepper and 2 TBSP of the cornmeal. Add in the cauliflower and combine until well mixed.

Sprinkle the remaining 2 TBSP of cornmeal evenly in a circle on your foil-lined baking sheet. Pour the batter on top of the cornmeal and spread evenly until your crust is about 10-12 inches in diameter. Bake the crust about 20 minutes, until golden brown.

In a small glass bowl, mix the minced garlic and olive oil. Cook in the microwave for 1 minute. Spread onto the freshly baked pizza crust. Spread on the pizza sauce, and the sprinkle on the cooked sausage and sliced zucchini. Lay fresh mozzarella slices over the top and sprinkle with salt and pepper.

Bake for another 10-15 minutes until the cheese starts to bubble. Slice and serve!

**Alternate Pizza Crust Recipe: Zucchini Crust 


4 cups grated zucchini                                                                    1 tsp garlic powder

½ cup mozzarella cheese                                                              ½ tsp salt

1/3 cup grated parmesan cheese                                              ¼ cup dry cornmeal

1 egg


Preheat the oven to 425˚F. Line a baking sheet or pizza stone with parchment paper. Sprinkle the cornmeal evenly on the parchment paper.

Put half of the shredded zucchini in the middle of a clean dish towel and gather up the edges around it. Slowly twist the towel over a sink, squeezing out as much of the moisture from the zucchini as you can.

In a bowl, combine the zucchini, mozzarella, parmesan, egg, garlic powder, and salt.

Pour the batter on top of the cornmeal and spread evenly until your crust is about ¼ inch thick. Bake at 425°F for 15 minutes, or until the top of the crust starts to turn golden.

Take out the crust and add sauce, cheese and toppings.

Bake for another 10-15 minutes until the cheese starts to bubble. Slice and serve!


Parmesan Zucchini Fries


2 medium zucchini                                                                                           ¼ tsp pepper

¾ cup shredded parmesan cheese                                                           ¼ tsp chipotle powder

1 large egg                                                                                                          Sprinkle of cayenne pepper

½ tsp garlic powder                                                                                         Marinara, for dipping


Preheat the oven to 400°F. Place a cookie cooling rack inside a metal cookie sheet. Spray the cooling rack with cooking spray.

Cut each zucchini in half, and from each half cut 8 “fries”, making a total of 16 fries that are about 4 inches long and ½ inch thick.

In one shallow bowl, beat the egg and set aside. In another shallow bowl, mix the parmesan cheese, garlic powder, pepper, chipotle powder, and cayenne pepper.

Dip each fry in the egg and then into the parmesan mixture, coating all sides. Shake off the excess parmesan and place on the cookie cooling rack. Put the pan in the oven and bake for 12-15 minutes, flipping the fries halfway through.

Serve warm with marinara dipping sauce.


Gluten-Free Lemon Bars


1 1/3 cups all-purpose gluten-free flour

½ tsp xanthan gum

½ cup powdered sugar

 1 ½ tsp corn starch

9 TBSP (1/2 cup + 1 TBSP) unsalted butter, melted and cooled

1/3 cup fresh squeezed lemon juice (2-3 lemons)

1 cup sugar

1/2 tsp baking powder

1/2 tsp salt

2 eggs


Preheat your oven to 350° F. Grease an 8 inch square baking pan with butter or shortening, line with parchment paper, and then grease with cooking spray.

In a bowl, combine the flour and xanthan gum. Measure out 1/3 cup of the mixture and set it aside in a small bowl. To the remaining flour mixture, add the powdered sugar and salt and whisk to combine. Add the butter and mix with a fork until crumbly but moist, drizzle in a tablespoon of milk until it is moist enough to hold together when you squeeze it with your hands.

Press the mixture into the bottom of the prepared baking dish, and about halfway up the sides of the dish.

Place the dish in the oven and bake for 15 to 20 minutes, or until it turns a pale golden.

While the crust is in the oven, make the custard. In a medium-sized bowl, whisk together the eggs, granulated sugar, baking powder, lemon juice, remaining 1/3 cup flour, and corn starch. Whisk until the mixture thickens a bit.

Allow the crust to cool for a few minutes after baking. Then, pour the custard into the baked crust, and return to the oven and bake at 350° for about 30 minutes, or until set (it is set when the center doesn’t jiggle when you shake the pan).

Cool in the pan for about 20 minutes, dust with powdered sugar, and then cool in the refrigerator until firm, about 2 hours and up to overnight.

Serve chilled.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s