Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Pizza Casserole?

Tim-n-VA

Recommended Posts

Tim-n-VA Contributor
Tim-n-VA
Posted

I was feeling a little creative and trying to use stuff I happened to have on hand. This is what I did:

Combined melted butter, some pre-packaged Italian seasonings, black pepper and pre-packaged shredded potatoes (Simply Potato brand). I pressed that into a 9x13 casserole and baked it until it just started to turn brown.

I then topped the potatos with canned pizza sauce, ham and cheese and baked it until the cheese melted and everything looked bubbley.

I had hoped for a deep-dish pizza type thing with the potatos forming the crust. It was mostly a soggy casserole that fell apart while being served, looked weird but tasted pretty good.

I was thinking that I should bake the potatoes until they are more brown/crispy and perhaps use less sauce.

Has anyone else tried to use potatoes like this as a substitute for a crust? I tried this with a breakfast cassorle/quiche with sausage and it worked better, probably due to the eggs solidifying as they cooked.

Any suggestions on how to tweak this. It seems that if the basic concept gets resolved it could be varied a lot with toppings, etc.

Link to comment
Share on other sites
Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Darn210 Enthusiast
Darn210
Posted

How bout instead of pizza sauce use diced (and appropriately spiced) tomatos?

I like the idea of this . . . I'll be watching to see what everyone else adds.

Link to comment
Share on other sites
missy'smom Collaborator
missy'smom
Posted

What you're trying to do is basically the same concept as Spaghetti Pie. My recipe for that calls for egg, spaghetti and butter for the crust. Next on is the ricotta, egg parmesan mixture and on top of that a layer of thick tomato meat sauce, followed by mozzarella and parmesan. Hope that helps.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      125,780
    • Most Online (within 30 mins)
      7,748
    Tcoopster
    Newest Member
    Tcoopster
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      120.8k
    • Total Posts
      68.9k
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Scott Adams
      Lymph nodes in neck + thyroid issues

      By Scott Adams · Posted

      It’s understandable to feel frustrated, especially when you’re managing celiac well but still experiencing new, unexplained symptoms. Many people with celiac notice sensations around the neck and jaw area, even without visible swelling. Sometimes, lymph node sensitivity or a tight feeling in the throat can linger as part of the body’s inflammatory response, even if your thyroid and other tests come back normal. It sounds like you’ve been thorough with testing and have seen multiple specialists, which is great. A few things might be worth considering: for some people with celiac, there can be lingering sensitivities to trace gluten, cross-reactive foods, or even certain environmental factors that can cause persistent inflammation. Since you’ve tried antihistamines and a humidifier, you might want to discuss options like different allergy medications or seeing an ENT specialist if you haven’t already. Some find that supplements (like anti-inflammatory options or probiotics) help support overall inflammation reduction, though you should always check with your doctor first. It’s frustrating when you feel the symptoms without an obvious cause, but trust your instincts—hopefully, with persistence, you’ll find answers and some relief soon.
    • Scott Adams
      2 Separate Glutenings - Recovery Timeline?

      By Scott Adams · Posted

      It sounds like you’re really going through it—accidental gluten exposure can definitely take a toll, and when it happens twice close together, it can feel like it drags on even longer. Many people find that each glutening is a bit unpredictable in terms of recovery, and it could take a little extra time if your body hasn’t fully cleared out the first exposure before the second one hit. Staying hydrated, avoiding other potential irritants (like alcohol and spicy foods), and resting can help ease the symptoms as your gut heals. Hopefully, things start to settle soon! In the meantime, it could be helpful to communicate with friends about specific brands to look out for, even when it’s hard to ask in the moment. Hang in there—hope you’re feeling much better soon! This article, and the comments below it, may be helpful:    
    • Scott Adams
      Itchy skin, tingling in feet and scalp

      By Scott Adams · Posted

      @Therockfrog, it sounds like you’ve been through so much, and managing these symptoms must be incredibly challenging. Tingling in your feet and scalp, especially after eating specific foods, can sometimes be related to histamine intolerance or even a sensitivity to certain food proteins, as you’ve suggested. Since you’ve already noticed patterns with gluten, nuts, and dairy, it might be worth looking into a histamine intolerance or mast cell activation syndrome (MCAS), where the body has an exaggerated response to histamine and other triggers, which can cause itching, tingling, and even high cortisol levels. This would explain why your symptoms change with seasonal pollen too. If you’re considering eating some of these trigger foods before seeing the allergist, it could help with identifying specific IgE reactions. However, since this can worsen symptoms, you might consider working with your doctor to approach this slowly, maybe introducing one trigger at a time. It’s great you’ve tracked your symptoms so closely—that detailed information will help the allergist a lot. In the meantime, perhaps continue with antihistamines, as sometimes trying different types (H1 and H2 blockers, for example) under guidance can make a difference. Hang in there! It sounds like you’re very close to finding the root of these reactions.
    • Scott Adams
      Chocolate ??

      By Scott Adams · Posted

      Please see this article:  
    • Scott Adams
      Scientists have discovered a cause of inflammatory bowel disease. They said it's a 'holy grail' discovery that could transform other autoimmune treatments.

      By Scott Adams · Posted

      Exciting news for sure, especially the fact that "existing drugs could be used to interrupt the inflammation process and help treat patients." Having to develop new drugs to target this genetic pathway would take many years, so finding existing drugs that do so could greatly speed up treatments.
×
×
  • Create New...