Gluten Free Pepper Pizza


A vegetarian, low calorie, nutritious way to enjoy fun pizza toppings without the calories.

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Wash peppers under cool water. Slice in half and clean out the center. (see video)

Brush your pan with some olive oil and set aside. (see video)

Place the halved peppers into a steamer. If you don't have one, you can par boil them. Allow to steam until almost soft, turning them gently a few times (see video)

Wash, peel and chop zucchini, eggplant and peppers into small pieces. Set aside. (see video)

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Pour diced tomatoes into a bowl. Season with garlic powder (gluten free) and salt to taste. Stir well. (see video)

Add sauce to inside of pepper. Top with zucchini, eggplant, and pepper pieces. (see video)

Cut fresh mozzarella into strips. Place on top of peppers. Add freshly washed basil. Now add some of the sauce on top, but ONLY the juice, not the junks. (see video)

Finish off with grated parmesan cheese (gluten free). (see video)

Place into a preheated 350 degree oven. Bake approximately 45 minutes or until the peppers are soft and all vegetables are soft and cheese is melted. (see video)

Remove from oven and allow to stand about 10 minutes. Serve and enjoy.


Ingredients:

Peppers

Olive oil

Zucchini

Eggplant

Dice tomatoes (plain)

Garlic powder (gluten free)

Salt

Fresh Mozzarella (gluten free)

Fresh basil

Parmesan cheese (gluten free)


Peppers were on sale! I had a pepper parade. I made pepper EVERYTHING.

I made peppers and eggs for my dad. He LOVES to eat it on Italian bread. For recipe, click green link. Peppers and Eggs. For myself for lunch, I made gluten free elbow macaroni and added some of the peppers, onions and garlic to my meal before adding the eggs to the rest of it. A fun oil and garlic recipe.

I also made roasted peppers. For recipe, click green link. I love to eat them with provolone cheese.


Pepper and Veggie Casserole

I cooked the leftover ingredients from the Pepper Pizza - eggplant, squash and some peppers in a pan in some olive oil. I added the leftover seasoned diced tomatoes. Cooked together until all vegetables were soft.

Cook rice of your choice according to package directions and place into the bottom of a casserole dish.

Pour vegetables over rice and mix together well. Sprinkle the top with breadcrumbs (gluten free) and then parmesan cheese (gluten free) Place pats of butter on top. Place into a 350 degree preheated over. Bake until sizzling and top is browned.

Serve and enjoy.


Ingredients:

Leftover ingredients from Pizza Peppers

Rice

Bread crumb (gluten free)

Parmesan cheese

Butter

Spring is in the air on Long Island.


The dogs playing in the yard yesterday while hubby and I watched and threw balls for them. Love my Mocha with the white petal stuck to her nose.





 
 
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