Pesto Pasta Pizza (Gluten-Free Option)
A few months ago, I started experimenting with “crusts” made from pasta. I tried various binder combinations of eggs, cheese, milk, and olive oil until I hit on this version. We love it. The concept is fun, the taste is delicious, and the crust can be a base for all sorts of toppings.
While I typically use whole wheat spaghetti, I recently tried a corn and rice pasta for a gluten-free version. It is pictured above, and I would use it again in a heartbeat. No one knew the difference…and my gluten-free dad is going to love it!
The combination of cheeses adds great flavor to the crust. You may include your favorite pizza toppings and serve with additional marinara sauce, if desired.
- 8 ounces spaghetti (regular, whole wheat, or rice and corn pasta)
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup shredded sharp cheddar cheese
- 2 eggs, lightly beaten
- 1/4 cup pesto (I use my Asiago Pesto)
- 1/2 cup marinara sauce (I use my Balsamic Pesto Marinara)
- Preheat oven to 350 degrees.
- Cook pasta according to package directions. Drain well and cool slightly.
- Mix pasta, eggs, 1/2 cup mozzarella and cheddar cheese until cheese is evenly dispersed.
- Press pasta mixture into a lightly greased 9-inch pie plate and bake for 20 minutes.
- Remove from oven and spread the pesto, then the sauce, evenly over the pasta. Sprinkle remaining mozzarella over the top.
- Bake an additional 5 minutes or until cheese is melted.