Pizza is a hard craving to satisfy on a low carb diet. Sure you can pick off all the toppings or you can make the “meatza”, but you can’t just pick it up and eat it like you would a regular pizza. I stumbled upon a variation of this recipe and just tweaked it a bit. You can actually pick up a slice of this pizza and eat it like everyone else does! I used a glass pie pan to make this, but I am sure you could make this as small or as big as you needed. Here is the list of Ingredients:

For the “Crust”

1 egg
1 ½ cups of shredded whole milk mozzarella cheese
pinch of basil
pinch of garlic

Pre-heat your oven to 425 degrees. Combine all the ingredients above into a bowl make sure it is mixed really well. Spray the bottom of whatever cooking vessel you choose to use, I used the glass pie pan to give it a nice round shape. Place the mixture in the bottom and spread out until it forms a very thin and even layer. Bake it in the oven for about 15 min or until it is nice and golden brown on top.

For the toppings I used pepperoni, onions and garlic followed by some additional mozzarella cheese. You can top this with whatever you love on a pizza! I put it back in the oven for about 10 more minutes or until it is golden brown. I took a knife around the edges and slid it right out of the pan and cut it like a regular pizza. It was officially delicious and totally satisfied the need for a pizza night!

So I was totally craving Lasagna a couple of weeks into my gluten free adventure. The only thing here I had to do to make this recipe  gluten free was to substitute rice lasagna for regular lasagna noodles. To give it that pizza flavor I added mini turkey pepperonis.

I used:

1 jar of Newman’s Own tomato basil sauce

1/2 pound of sweet Italian sausage
1 small container whole milk ricotta cheese
1 cup of mini turkey pepperoni
2 cups shredded whole milk mozzarella cheese
1 egg
1/4 cup parmesan  cheese
pinch of nutmeg
DeBoles Rice Lasagna  No Boil Oven Ready

Start by sauteing the sausage, when it is browned and cooked add the mini pepperoni and quickly cook until slightly browned. Next in a separate bowl combine the ricotta cheese, egg, parmesan, salt and pepper, and the nutmeg .

Now it is time to assemble the lasagna! One super crucial bit of information I learned about using the rice pasta is to make sure every time inch of noodle is saturated with tomato sauce. This will allow it to cook properly and not end up too firm. As long as you follow this guideline you can layer however you want. I like a nice cheesy lay between two big meaty layers. I try and not do to many layers to lighten the carb load and use a lot less pasta. Sky’s the limit on this one!

Bake in a 350 degree oven for about 45 minutes or until nice and bubbly brown.. Yum this is one craving that was totally satisfying, gluten Free and delicious.