(Grab the recipe print card below)
INGREDIENTS:Vegetable Base:
- 1 carrot
- 1 mid-size zuccini
- 1/2 cup of gluten free flour
Filling:
- 1 can of tuna
- 1 white onion
- 1 tomato
- Cheese to taste
- 3 eggs (if you are looking to substitute eggs, try the following: 1/4 cup of grapeseed oil, 1/2 cup of water, 1 Tablespoon of Hain’s Corn-free Baking Powder – as seen on Healthy Jasmine’s site)
- 3.5 oz of milk
- Salts, spices to taste
DIRECTIONS: 1. Preheat the oven to 350 degrees 2. Vegetable Base: 
Shred zucchini and carrots as thin as you can and get rid of extra liquids. Add 1/2 cup of gluten free flour and mix it well. This is your vegetable dough. Spread it across the pan and sides. I try to make the sides taller. Bake it for 25-20 minutes. 
While waiting for the crust to get ready, let’s work on the filling. 
Sautee onion to the golden color in olive oil. Mash tuna with a fork and mix it with an onion. Cut the cored tomato into slices and roast it just a bit. Cut cheese into cubes, whisk eggs and milk. Salt and pepper the mixture to taste. 
When the crust is ready, tuna and onion mixture on the bottom of the form, follow with tomatoes, add cheese and finish it with the egg mixture. Put it into the oven for another 25-30 minutes – 320-350 degrees. 
Enjoy!
- 1 can of tuna
- 1 white onion
- 1 tomato
- Cheese to taste
- 3 eggs (if you are looking to substitute eggs, try the following: 1/4 cup of grapeseed oil, 1/2 cup of water, 1 Tablespoon of Hain’s Corn-free Baking Powder – as seen on Healthy Jasmine’follows site)
- 3.5 oz of milk
- salt, spices to taste
- Preheat the oven to 350 degrees
- Vegetable Base:
- Shred zucchini and carrots as thin as you can and get rid of extra liquids. Add 1/2 cup of gluten free flour and mix it well. This is your vegetable dough. Spread it across the pan and sides. I try to make the sides taller. Bake it for 25-20 minutes.
- While waiting for the crust to get ready, let’s work on the filling.
- Sautee onion to the golden color in olive oil. Mash tuna with a fork and mix it with an onion. Cut the cored tomato into slices and roast it just a bit. Cut cheese into cubes, whisk eggs and milk. Salt and pepper the mixture to taste.
- When the crust is ready, tuna and onion mixture on the bottom of the form, follow with tomatoes, add cheese and finish it with the egg mixture.
- Put it into the oven for another 25-30 minutes – 320-350 degrees.
