Gluten free main recipes - 2 recipes
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You're watching: VIDEO: Gluten-Free Broccoli Pizza
VIDEO: Gluten-Free Broccoli Pizza
This Gluten-Free Broccoli Pizza is original, healthy and super tasty!
ingredients
- 1 head broccoli
- 1 egg
- 1 ¾ cups of your favorite shredded cheese (we recommend two types- 1 cup of one, ¾ cup of the other)
- 1 cup tomato sauce (or canned crushed tomatoes)
- ¾ cup shredded cheese
- ½ cup grated Parmesan
- 9 slices coppa ham
METHOD
- Cut the broccoli and boil until soft.
- Place the broccoli in a blender.
- In a bowl, add an egg and ¾ cup of shredded cheese, mix until solid.
- Form a ball and roll it flat on an oven tray.
- Bake in the oven for 20 min at 350° F.
- Once out of the oven, spread the tomato sauce evenly on the broccoli crust.
- Layer 1 cup of shredded cheese.
- Place a layer of Coppa ham.
- Top off with of grated Parmesan cheese.
- Slide it back into the oven until the cheese melts.
- Serve!
Top rated Gluten free main recipes
Gluten Free Spaghetti Squash Meat Sauce

By Gourmandize Gluten- Free Guru, Healthy Eating And Living
Gluten Free Spaghetti Squash Meat Sauce
- 1 spaghetti squash
- 2 TBSP coconut oil
- 4 big cloves of garlic
- 1 package mushrooms
- 3 carrots, chopped
- 1 red pepper, chopped
- 1 onion, chopped
- 1 TBSP Italian seasoning
- salt and pepper
- 1lb organic ground turkey
- 1 jar pasta sauce
Gluten Free Spinach and Sweet Potato Tart

By Gourmandize Gluten- Free Guru, Healthy Eating And Living
Gluten Free Spinach and Sweet Potato Tart
- Base:
- 1 large sweet potato, grated
- 1 TBSP ground flax
- 3 TBSP warm water
- 1 TBSP melted coconut oil
- 2 TBSP Italian seasoning
- Filling:
- 1 TBSP coconut oil
- 2 shallots, minced
- ¾ of a large box of spinach, or 2 bags
- 1 cup frozen peas
- 5 sun-dried tomatoes (I used in oil)
- ½ cup ricotta cheez (see below)
- ½ cup gluten-free breadcrumbs
- salt and pepper to taste
- Ricotta Cheez (Adapted from the Simple Veganista)
- 1 and ½ cups raw cashews
- ½ cup water
- 1 lemon, juiced
- 1 TBSP nutritional yeast
- 1 clove garlic, minced
- ¼ tsp salt (more if you like it salty)
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