A combination of cheeses adds great flavor to this novel crust. Add your favorite pizza toppings and serve with extra sauce, if desired.
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 regular or whole wheat spaghetti, I recently tried a corn and rice pasta for a gluten-free version.
It is the one pictured above and below, and I would use it again in a heartbeat. No one knew the difference…and my gluten-free dad is going to love it!
Click HERE for the Asiago Pesto recipe and HERE for the Balsamic Pesto Tomato Sauce recipe.
Pesto Pasta Pizza (Gluten-Free Option)
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.
Ingredients
- 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 but use your favorite)
Instructions
- 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.
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