Wednesday, March 2, 2011

Gluten Free Pizza Casserole

I was in the mood for pizza and was feeling a bit lazy so I threw together this casserole.  If you love pizza and want a simple, healthy, cost effective meal that your family will love, then this is the recipe for you.

I made it in a large glass bowl, but it would easily work in any casserole dish or pan.  This was a big hit with Shawn and we both look forward to the leftovers.


1 pound ground beef
1 box of Ancient Harvest Quinoa Rotelle pasta
1 green bell pepper (diced)
1 sweet vidalia onion (diced)
1 can of sliced black olives (2.25 ounce)
5 medium mushroom caps (sliced)
2  8 ounce cans of tomato sauce
1 tablespoon oregano
1 tablespoon sugar
1 teaspoon garlic salt
2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
Hormel pepperoni slices

I began by bringing about 5-6 cups of water to a boil, with a pinch of salt and a tablespoon of vegetable oil.  Add the pasta when it comes to a boil and stir.  Boil for double the time specified on the box.  The water will turn yellow, this is normal.

Next brown the ground beef.  While the ground beef is browning, add the tomato sauce, the mushrooms, the oregano, the sugar,  and the garlic salt to a small saucepan, stir and bring to a boil.

Now comes the hardest part.  Strain the pasta and pour it into the bowl.

Add the diced onion and diced green bell pepper.
Add the Pepperoni and the olives, then stir it all up.

Add the ground beef and stir again.

Add the pan of sauce and stir again.
Add 3/4 of the mozzarella and 3/4 of the parmesan, holding some back for the topping.  Stir it all up well and flatten down in the bowl.  Top with remaining cheeses and with a single layer of pepperoni.
Bake at 350 degrees for 30 - 45 minutes.  Plate, serve, and watch the smiles light up.


1 comment:

  1. That looks and sounds wonderful. I will definitely have to try it. Thanks.