Zucchini Crust Pizza

The following is a guest post from Sara. If you are looking for a gluten-free pizza option try this zucchini crust pizza. Or if you can convince your kids to eat green pizza this is a great way to get them to eat more veggies!

I don’t eat enough veggies.  Period.  But I LOVE pizza!  I’ve seen all these cauliflower pizzas floating around, but I am not a fan of that stuff.  So, when I heard someone mention zucchini crust pizza, I thought I would be up for trying it.

Let me also say, I hate cooking.  So, if I can do this, anyone can!  Plus, I have made pizza crust out of pre-packaged stuff, and this didn’t really take any more time than those.

Zucchini Crust Pizza at The Happy Housewife

Zucchini Crusted Pizza
Recipe type: Zucchini Crusted Pizza
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 Zucchini
  • Cheese cloth/towel
  • 2 Eggs
  • 1 cup Italian Blend Cheese - or Mozzarella and Parmesan
  • Garlic
  • Olive Oil
  • ⅓ - ½ cup Marinara Sauce (or other favorite sauce)
  • Pizza Toppings
Instructions
  1. Clean the zucchini. Then grate or finely chop in food processor.
  2. Once all the zucchini is nice and shredded, you want to wrap it up in your cheese cloth or towel. Ring out as much water as you can.
  3. When you think you are done, try again.
  4. Once you have drained it all, transfer to a bowl and microwave for 2 minutes.
  5. Add two eggs, garlic, and ¼ a cup of cheese.
  6. Mix well. (You could add other spices or seasonings if you would like.)
  7. Lightly oil a baking sheet or use a pizza stone.
  8. Set the zucchini mixture on and using your hands, flatten.
  9. Be sure not to get too thin.
  10. Bake in oven for about 10 minutes (or until just starting starting to lightly brown) at 450 degrees. Remove from oven and layer sauce, toppings, and cheese.
  11. Place back in oven for about 5 minutes or until cheese is melted.

Sara’s notes: She did not have a cheese cloth so she used paper towels. While paper towels do work, a cheese cloth is a better option if you have it. 


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Paleo Fish Tacos with Spicy Cabbage Slaw

Paleo Fish Tacos with Spicy Cabbage Slaw at The Happy Housewife

By contributing writer Tessa

Something about the post holiday glutton fest leaves people looking for fresh meals that won’t weigh them down in the new year!

While this fish tacos recipe works great rolled in traditional corn tortillas, I love this version with spicy cabbage slaw just as well, and I never feel heavy or over-full afterwards.

Paleo Fish Tacos with Spicy Cabbage Slaw at The Happy Housewife

Here is my version of fish tacos made allergy friendly for those who need it.

Paleo Fish Tacos w/ Spicy Cabbage Slaw
Recipe type: Main Dish
Serves: 4
 
Ingredients
For the Spicy Cabbage Slaw
  • 10 ounces pre-shredded cabbage
  • ½ cup mayonnaise (I use my homemade mayonnaise .)
  • ¼ cup pickled jalapeños, diced
  • 2 tablespoons minced onion (or more to taste)
  • 1 tablespoon apple cider vinegar or lemon or lime juice (plus more to taste if desired)
  • 1 tablespoon Sriacha, optional (or any hot sauce)
  • 2 teaspoons honey (or a few drops of liquid stevia)
For the Crispy Fish
  • 1 pound white fish such as cod, cut into ½ inch thick pieces
  • ¾ cup starch like arrowroot, potato, corn, or tapioca
  • ¾ cup coconut flour or sweet rice flour
  • 2 teaspoons chili powder
  • 2 teaspoons garlic powder
  • 1 teaspoon sea salt
  • Avocado oil for frying
Instructions
For the Spicy Cabbage Slaw
  1. In a bowl, mix all ingredients except the cabbage. Taste and adjust the sweet/sour/salty to your tastes.
  2. Toss in the cabbage, cover, and place in the fridge for serving.
For the Crispy Fish
  1. Preheat a large pan over medium heat and set your oven to a warm setting. Place a cooling rack over a plate or cookie sheet, set aside.
  2. Mix all the coating ingredients (all but the fish) together. Coat the fish liberally on all sides.
  3. Once your pan is hot, add 2 - 3 tablespoons avocado oil (or other high heat oil) to pan. Swirl and heat briefly, then add some pieces of coated fish, ensuring there is no crowding in the pan which will not allow for proper crisping. I do this in 2 - 3 batches.
  4. Once the first side is golden brown and crispy, use a sturdy spatula to flip to the other side, and brown, about 4 - 5 minutes per piece.
  5. When done, place the fish on the cooling rack in the oven to keep warm while you finish the remaining fish.
  6. Serve the crispy fish atop a bed of the spicy slaw and add some avocado slices if you wish.

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Crispy Chicken Fingers – Gluten, Egg & Dairy Free

Crispy Chicken Fingers - Gluten, Egg & Dairy Free at The Happy Housewife
By contributing writer Tessa

I am not sure what it is about chicken fingers and nuggets that kids go nuts over, but the vast majority of kids seem to relish in this simple meal!  When we first had to cut out so many foods, I had to get pretty creative with my homemade version of healthier chicken nuggets.

Whether gluten is a problem for you or not, there are loads of fun breading options out there (all of which could be subbed one to one in this recipe):

  • Homemade bread crumbs – Keep the end pieces of any dry crumbly gluten-free bread, such as the heels.  I have used some baking mishaps here too.  Just whir the bread chunks in a high powered blender or food processor, and you have fresh bread crumbs ready to go.  Just be sure to store them in the freezer because the moisture is still in them and they will mold.
  • Crunched up gluten free cereals –  Use cereal such as Rice Chex, Rice Crispies, or corn flakes. Crunch them up by hand (inside a bag) or in a food processor.
  • Your own simple flour & spice mix – Any all-purpose gluten free flour will do, but I usually prefer brown rice, sweet rice, or regular rice flour for breading.
  • Crunched up gluten free crackers 
  • Store bought gluten free bread crumbs – These are super expensive generally, which is why I avoid them.

 

Crispy Chicken Fingers - Gluten, Egg & Dairy Free at The Happy Housewife

If you would like to see a pan-fried version using Rice Chex, check out my Panko Crusted Chicken!

Crispy Chicken Fingers - Gluten, Egg, & Dairy Free
Recipe type: Main Dish
Serves: 4
 
Ingredients
  • 1 pound boneless chicken (thighs or breasts), cut into desired pieces
  • 1 cup unsweetened milk substitute
  • 2 teaspoons apple cider vinegar or lemon juice
  • 1 teaspoon salt
  • Tabasco (optional)
Breading
  • 2 cups gluten free breadcrumbs (see options above)
  • ½ cup tapioca flour
  • 1-2 tablespoons Salt-Free Cajun seasoning OR 1 tablespoon Hungarian paprika (If your seasoning contains salt, omit the extra salt below, and use half the amount of Cajun seasoning)
  • 2 teaspoons garlic powder
  • 1 teaspoon salt
  • 2 teaspoons oregano or thyme
  • Allowed butter, oil, or cooking spray
Instructions
  1. Create a pseudo buttermilk by mixing your milk of choice with the apple cider vinegar or lemon juice. (You can sub regular buttermilk if you like.)
  2. Mix the 'buttermilk' salt , and Tabasco together in bowl or Ziploc bag large enough to accommodate your chicken.
  3. Add the chicken and brine for 1-2 hours
  4. Preheat your oven to 400 degrees.
  5. Combine all the breading ingredients and remove the pieces from the brine, dredging each piece and pressing down for a thorough coating.
  6. Place coated pieces on a greased cookie sheet.
  7. Lightly spray the top of each piece with cooking spray so that the breading is lightly moist., or drizzle some melted butter or oil over each piece.
  8. Bake at 400 degrees for 20-30 minutes until crispy and golden brown. How long this takes will depend on your chicken piece size.
Notes
Brining is a great step for adding flavor to otherwise bland meat pieces. You could forgo the brine and just dip the chicken in the buttermilk for a quicker version.

This general technique can be used with any food such as shrimp or drumsticks.

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Grilled Pineapple Chicken Kebabs

Grilled Pineapple Chicken Kebabs | The Happy HousewifeBy contributing writer Kristia

For a different variation of grilled chicken, try these Grilled Pineapple Chicken Kebabs. Grilling the pineapple brings out the fruit’s sweetness and it goes well with the vegetables and marinated chicken.

Serve the kebabs with rice and a large salad. If you have leftovers, use them to make wraps for the next day’s lunch or dinner.

 

Pineapple Chicken Kebabs
Recipe type: Main Dish
Serves: 6
 
Ingredients
  • 1 pound boneless, skinless chicken breast, cut evenly into bite-sized pieces
  • 1 bell pepper, cut into bite-sized pieces
  • 1 small red onion, cut into bite-sized pieces
  • 1 pineapple, cut into chunks
  • ¼ cup fresh orange juice
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • approximately 12 (12-inch) skewers, bamboo or metal
Instructions
  1. The chicken, pepper, onion, and pineapple should all be cut into bite-sized pieces, but still large enough to thread onto skewers.
  2. Place the chicken in a shallow bowl or pan. Combine the orange juice, soy sauce, oil, and garlic cloves and pour over the chicken. Make sure the chicken in completely coated. Place the chicken in the refrigerator and marinate for at least an hour or more.
  3. Pre-heat grill to medium.
  4. Place peppers and onions in a small bowl and drizzle lightly with olive oil.
  5. If using bamboo skewers, they need to soak in water for 30 minutes before using. Thread the chicken, peppers, onions, and pineapple onto skewers. Don't thread too tightly, leave some space between pieces so the food can cook evenly and properly.
  6. Place chicken skewers on grill and close lid. Cook for 5 minutes. Turn the skewers and grill for another 3-4 minutes or until chicken is cooked through.

Grilled Pineapple Chicken Kebabs | The Happy Housewife

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Love to grill? Check out our Grilling Recipes Pinterest Board for more inspiration:
Follow The Happy Housewife’s board Grilling Recipes on Pinterest.


This post may contain a link to an affiliate. See my disclosure policy for more information.