Eating Gluten-Free Doesn't Mean Sacrificing Great Food!
Low-carb, vegetable-based pizza crusts are all the rage, and I enjoy trying new combinations. So far, our household favorite is a crust made from spaghetti squash. The mildly sweet squash is very sturdy, and works well with lots of toppings.
Of course, the crust is gluten free, which makes it that much better.
Note that in the recipe below, I recommend squeezing as much liquid as possible from the squash. Really put some muscle into it as the drier the squash, the better the crust!
Cachapas are a sweet and savory (and gluten free!) corn pancake from Venezuela. Traditionally, they’re eaten with a bit of butter and melted cheese (just fold them in half and enjoy!). You can customize them however you want, of course. Pulled pork, roasted vegetables, chicken — all make great fillings for your naturally gluten-free corn pancake. Adjust the size of the pancake (and cooking time) accordingly.
I like to serve mine with a simple salsa either directly over the melted cheese or as a dipping sauce on the side.
(Note: this recipe isn’t 100% authentic — I’ve developed it over time based on lots of research.)