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Gluten Free Sourdough Pizza Crust

This easy recipe for gluten free sourdough pizza crust has no yeast in the ingredients. It is homemade from a gluten free sourdough starter and rises overnight. I walk you through how to make this delicious pizza crust.

I love a Friday night homemade pizza! It's delicious and a great way to use up what I have left in the fridge before I get new groceries. Leftover taco meat means we have a taco pizza. Leftover mushrooms, olives, pineapple, cheese and a jar of sauce are one of my favorite combinations.

I also have a gluten free pizza crust recipe that uses yeast for rising instead of sourdough.

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Ingredients

Gluten Free Sourdough Starter
Egg
Olive Oil
Warm Water
Gluten Free Flour
Sea Salt
Buttermilk Powder
Garlic Powder
Onion Powder

Instructions

In your stand mixer blend together the gluten free sourdough starter, egg, olive oil and water. Add the gluten free flour, salt, buttermilk powder, garlic powder and onion powder. Blend until a dough forms. 

Grease a large bowl with coconut oil or butter. Place the dough in the bowl and rub with one to two teaspoons of olive oil to seal the dough.

Cover the bowl and put in a warm place for 8 to 24 hours. The dough will rise and be porous when it is ready.

Place parchment paper on a baking sheet. Press the dough out on the parchment paper with hands dampened with water or roll out using a second piece of parchment paper.

Bake at 450 degrees for 10 minutes. 

Add toppings and bake 20 minutes more.

Let cool slightly before cutting and serving.

Supplies

Frequently Asked Questions

How do you store sourdough pizza dough?

I store mine in a covered bowl overnight. You need to have enough space in the bowl for the dough to rise. If I'm not going to use the gluten free sourdough pizza crust the next day I transfer it to a sealed container and store it in the refrigerator for up to 3 days.

If you've put the pizza crust in the refrigerator take it out at least two hours before you want to use it so it has time to come back to room temperature.

More Recipes You Might Enjoy

Gluten Free Sourdough Starter
Gluten Free Sourdough Bread
Gluten Free Instant Pot Pizza Soup
Gluten Free Homemade Ranch Dip
Gluten Free Pizza Crust

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Sourdough Pizza Crust

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 8 hours 10 minutes
  • Yield: 1 pizza crust 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free sourdough pizza crust has no yeast in the ingredients. It is homemade from a gluten free sourdough starter and rises overnight. I walk you through how to make this delicious pizza crust. 

Ingredients

Scale

1 cup Gluten Free Sourdough Starter
1 large Egg
1 Tbsp. Olive Oil
½ cup Warm Water
2 cups Gluten Free Flour
1 tsp. Sea Salt
2 tsp. Buttermilk Powder
½ tsp. Garlic Powder
½ tsp. Onion Powder

Instructions

In your stand mixer blend together the gluten free sourdough starter, egg, olive oil and water. Add the gluten free flour, salt, buttermilk powder, garlic powder and onion powder. Blend until a dough forms. 

Grease a large bowl with coconut oil or butter. Place the dough in the bowl and rub with one to two teaspoons of olive oil to seal the dough.

Cover the bowl and put in a warm place for 8 to 24 hours. The dough will rise and be porous when it is ready.

Place parchment paper on a baking sheet. Press the dough out on the parchment paper with hands dampened with water or roll out using a second piece of parchment paper.

Bake at 450 degrees for 10 minutes. 

Add toppings and bake 20 minutes more.

Let cool slightly before cutting and serving.

  • Prep Time: 8 hours
  • Cook Time: 10 minutes
  • Category: Meals
  • Method: Baking
  • Cuisine: Gluten Free

Gluten Free Cheeseburger Casserole

This easy recipe for gluten free cheeseburger casserole is made in one pot. This is a healthy option made with ground beef and hashbrowns with added toppings like lettuce, avocado and pickles. This is the best quick and easy meal!

If you don't have a cast iron skillet this recipe for gluten free cheeseburger casserole can also be made in a 9x13 baking dish. When I use the skillet I cook the ground beef, onion and garlic in that before topping it with the hash browns and cheese.

This a great option for an easy weeknight meal. I like to have the ground beef defrosted the night before so I can quickly cook that up and put the dish in the oven. While it is cooking I cut up the lettuce, avocados, tomatoes, bacon, etc. that I'm going to use for topping.

I like to make my own burger sauce and that recipe is included. You can use store bought burger sauce to save time, but I highly recommend making your own. It's so delicious fresh!

More beef recipes to enjoy: 10 Easy Gluten Free Beef Recipes

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Ingredients

Ground Beef
Yellow Onion
Minced Garlic
Sea Salt
Coarse Ground Black Pepper
Frozen Diced Hashbrowns
Cheddar Cheese
Mayonnaise
Ketchup
Dill Pickle Relish
Granulated Sugar
White Vinegar

Instructions

Preheat your oven to 350 degrees.

In a skillet fry your ground beef until very little pink remains. Add the onions, garlic, salt and pepper. Cook until the onions are translucent. 

Pour the frozen hash browns over the ground beef mixture in the oven safe skillet or add the ground beef mixture to a 9x13 casserole dish and then top with hash browns.

Sprinkle the shredded cheddar cheese over the top. 

Bake at 350 degrees for 30 minutes.

Let the casserole cool slightly before topping with lettuce, avocado, pickle chips, tomato, bacon, etc. 

To make the burger sauce place all ingredients in a jar or bowl and blend together either by hand or using your hand held mixer. 

Serve the casserole warm with burger sauce.

Supplies

Frequently Asked Questions

What is gluten free cheeseburger casserole?

This casserole is made with diced, frozen hash browns, ground beef, onions, garlic, cheddar cheese, salt and pepper. All the ingredients are gluten free!

After I've baked the casserole I like to have lots of topping options. Our favorite topping are shredded lettuce, avocado, pickle chips, tomatoes and bacon.

This is a great recipe to use up ingredients you have on hand. I like to make this recipe when I have the last of the salad ingredients in my refrigerator. During the summer this recipe is amazing with fresh tomatoes and lettuce from the garden!

Can you freeze gluten free cheeseburger casserole?

Yes! After I've cooked the ground beef, onion and garlic I will top that with the hash browns and cheese then freeze in a tin or freezer safe dish. When I want to serve the casserole I will move it to the refrigerator the night before.

Then I follow the same baking instructions and top with fresh lettuce, tomatoes, avocado, bacon, etc. when it has cooled slightly and I'm ready to serve.

More Recipes You Might Enjoy

Gluten Free Cheesy Tater Tot Casserole
Gluten Free Sloppy Joe Casserole
10 Easy Gluten Free Beef Recipes
Gluten Free Taco Casserole
Gluten Free Enchilada Skillet

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Cheeseburger Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This easy recipe for gluten free cheeseburger casserole is made in one pot. This is a healthy option made with ground beef and hashbrowns with added toppings like lettuce, avocado and pickles. This is the best quick and easy meal! 

Ingredients

Scale

1 ½ pounds Ground Beef
1 medium Yellow Onion, diced
1 tablespoon Minced Garlic
1 teaspoon Sea Salt
1 teaspoon Coarse Ground Black Pepper
1 - 32 ounce package Frozen Diced Hash Browns
1 cup Cheddar Cheese, shredded

Burger Sauce:
½ cup Mayonnaise
¼ cup Ketchup
2 teaspoon Dill Pickle Relish
1 teaspoon Granulated Sugar
1 teaspoon White Vinegar
1 teaspoon Coarse Ground Black Pepper
¼ teaspoon Sea Salt

Toppings:
Pickle Chips
Avocado
Tomato
Lettuce
Bacon

Instructions

Preheat your oven to 350 degrees.

In a skillet fry your ground beef until very little pink remains. Add the onions, garlic, salt and pepper. Cook until the onions are translucent. 

Pour the frozen hash browns over the ground beef mixture in the oven safe skillet or add the ground beef mixture to a 9x13 casserole dish and then top with hash browns.

Sprinkle the shredded cheddar cheese over the top. 

Bake at 350 degrees for 30 minutes.

Let the casserole cool slightly before topping with lettuce, avocado, pickle chips, tomato, bacon, etc. 

To make the burger sauce place all ingredients in a jar or bowl and blend together either by hand or using your hand held mixer. 

Serve the casserole warm with burger sauce.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Gluten Free

Instant Pot Wild Rice, Chicken and Mushrooms Casserole

This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream.

This is one of those meals that is really quick to make and since it's all in one pot the clean up is super simple too. I like to use fresh mushrooms in this recipe, but you could easily substitute those for canned or frozen mushrooms.

If you are looking for more instant pot recipes try my Gluten Free Instant Pot Chicken & Dumplings, my Instant Pot Beef and Vegetable Soup, my Gluten Free Instant Pot Chili Mac and Cheese or my Instant Pot Beef and Bean Burrito Casserole.

You can find all of my instant pot recipes here: The Best Gluten Free Instant Pot Recipes

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Ingredients

Wild Rice
Chicken Broth
Unsalted Butter
White Mushrooms
Yellow Onion
Sea Salt
Coarse Ground Black Pepper
Dried Thyme
Canned Chicken
Sour Cream
Milk
Cheddar Cheese
Sliced Almonds

Instructions

In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.

When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.

Serve this hot topped with extra shredded cheese if you would like.

Supplies

Frequently Asked Questions

Can an Instant Pot cook rice?

Yes! I like to cook the rice before adding dairy to the meal. I cook the rice along with liquids (I like to use broth), veggies and meat that need to be cooked.

Then after the Instant Pot has naturally released pressure I add the sour cream, milk and cheese. Adding these items after everything is cooked will prevent it from burning on the bottom of your Instant Pot.

Will the Instant Pot open under pressure?

No. You should never try to open your Instant Pot while it's still under pressure. For this recipe you will add your ingredients, set the Instant Pot to manual pressure for 15 minutes and then let the pressure naturally release.

To naturally release the pressure means you don't move the steam valve. You can unplug your Instant Pot or leave it on low while the pressure naturally releases.

If you manually release pressure for this recipe your rice likely won't be cooked all the way. The food in your Instant Pot will continue to cook while the pressure is naturally releasing.

Can I make this in a 6-quart or 8-quart instant pot?

You can use either of these sizes. I personally have an 8-quart instant pot for making larger recipes.

You can't use an instant smaller than 6-quarts for this recipe. You would overfill the instant pot and it won't cook properly. It would likely give you can error or warning and not cook at all if it's overfilled.

Can I used cooked, leftover chicken instead of canned chicken for this recipe?

Yes. You can used leftover cooked chicken for this recipe. I wanted this recipe to be fast so I used canned chicken.

More Recipes You Might Enjoy

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Instant Pot Wild Rice, Chicken and Mushrooms Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Elaine VanVleck
  • Total Time: 25 minutes
  • Yield: 5 servings 1x
  • Diet: Gluten Free
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Description

This easy and healthy recipe for Instant Pot Wild Rice, Chicken and Mushrooms Casserole is simple to make all in one pot. I love using my Instant Pot (pressure cooker) for fast meals! This gluten free recipe is creamy with cheese and sour cream. 

Ingredients

Scale

1 cup Wild Rice
1 ½ cups Chicken Broth
¼ cup Unsalted Butter
1 - 12 ounce container fresh White Mushrooms, chopped
1 medium Yellow Onion, diced
½ tsp. Sea Salt
½ tsp. Coarse Ground Black Pepper
1 tsp. Dried Thyme
1 - 12.5 ounce can Chicken, drained
1 cup Sour Cream
½ cup Milk
1 cup Cheddar Cheese, shredded
⅓ cup Sliced Almonds

Instructions

In your Instant Pot add the wild rice, chicken broth, butter, mushrooms, onion, sea salt, pepper and thyme. Cook on manual for 15 minutes. Let the pressure release naturally.

When the pressure is released carefully take off the lid and add the canned chicken, sour cream, milk, cheddar cheese and sliced almonds. Stir the ingredients thoroughly.

Serve this hot topped with extra shredded cheese if you would like.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Meals
  • Method: Instant Pot
  • Cuisine: Gluten Free

Gluten Free Taco Casserole

Taco night has always been a big deal in our house, and this Gluten Free Taco Casserole is how we do it when we want all the flavor without the fuss of building individual tacos. Seasoned ground beef is layered with gluten free corn tortillas and sharp cheddar cheese, then baked until the cheese is melted and golden.

It is hearty, cheesy, and comes together in about 30 minutes from start to finish.

a glass 9x13 baking dish of gluten free taco casserole next to a bowl of sour cream and a bowl of salsa

What I love most about this recipe is that the taco seasoning is made completely from scratch. No store bought seasoning packets with hidden ingredients to worry about.

Just simple spices you already have in your pantry, blended together to give the beef the most flavorful and bold taco taste.

This is one of those gluten free casserole recipes that the whole family asks for on repeat, and I think once you make it, you will understand why.

If you are looking for more Mexican style recipes try my Healthy Mexican Street Corn Salad, Instant Pot Mexican Style Beef & Rice, Gluten Free Enchilada Skillet or my Easy Ground Beef Nacho Casserole.

You can find all of my meal recipes here: Gluten Free Meals Recipes

two white plates with servings of gluten free taco casserole
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Ingredients

Instructions

Preheat your oven to 400 degrees.

In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.

In a 9x13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.

Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.

Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.

Supplies

More Recipes You Might Enjoy

I get a lot of my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 40% off your first order!

Print
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Gluten Free Taco Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 5 reviews

  • Author: Elaine VanVleck
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
Print Recipe

Description

This gluten free taco casserole is an easy and hearty weeknight dinner the whole family will love. Seasoned ground beef, fire roasted tomatoes, black olives, and a homemade taco spice blend are layered with corn tortillas and melted cheddar cheese and baked until perfectly golden and bubbling. It comes together in just 30 minutes, freezes beautifully, and is the ultimate gluten free Mexican-inspired comfort food for busy nights!

Ingredients

Scale

Instructions

Preheat your oven to 400 degrees.

In a frying pan cook the ground beef until there is just a little pink left. Add the chopped onions and cook until they are beginning to become translucent. Add the olives, roasted tomatoes, tomato sauce, chili powder, ground cumin, smoked paprika, salt, garlic powder, onion powder, oregano and black pepper. Cook until warmed through and simmering slightly.

In a 9x13 baking dish spoon a layer of the beef mixture to cover the bottom of the pan. Add a layer of 6 corn tortillas. Then add another layer of the beef mixture. Top this layer with half the cheese and then add the remaining 6 corn tortillas. Finally top the casserole with the last of the beef mixture and the rest of the cheese.

Bake at 400 degrees for 10 minutes. The cheese should be melted, but the casserole may not be bubbling.

Serve hot with shredded lettuce, avocado slices, sour cream, lemon wedges or salsa.

Notes

This casserole freezes well for up to a month in a freezer container.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

If you made this gluten free taco casserole I would love to hear what you thought! Please leave a star rating and a comment below. It really helps other readers find this recipe.

Top Tip

Look for certified gluten free corn tortillas. Mission and Siete are two brands that work well in this recipe. Yes, corn tortillas should be gluten free, but that doesn't mean they aren't processed in a plant along with products with gluten in them.

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Frequently Asked Questions

How long do I bake this gluten free taco casserole?

This gluten free taco casserole bakes at 400 degrees for 10 minutes. You precook the ground beef and onions. Then you layer the beef mixture, corn tortillas and cheddar cheese into a 9x13 baking dish. You are baking the taco casserole just to melt the cheese.

Is this taco bake good for meal prep?

Yes! It is really simple to make the ground beef taco meat ahead of time and then store in an air tight container in the fridge. You can also use pre-shredded cheese so all you need to do for dinner is layer the ingredients into your baking dish and bake.

Can you freeze this gluten free taco casserole?

Yes! This gluten free taco casserole makes a fantastic freezer meal. I assemble the casserole per the instructions like I'm going to bake it. Then I seal it in a freezer container and freeze it for up to a month. This is a perfect freezer meal to have on hand to bake in 10 minutes and have dinner.

Can I use a different meat in this casserole?

Yes! You can prepare this dish with shredded chicken if you would prefer. You can either cook your chicken or purchase a cooked chicken. Then, shred the chicken meat and mix it with the same spices and ingredients as the ground beef in the recipe below. This is a great way to use leftover chicken.

Can I make this gluten free taco casserole for a large group?

Absolutely! This recipe scales up really well for a crowd. To serve 12 people simply double the recipe and use two 9x13 baking dishes. To serve 18 people triple the recipe across three baking dishes. The baking time stays the same at 400 degrees for 10 minutes regardless of how many pans you are making. You are just baking until the cheese is melted.

The ground beef mixture can be made ahead of time and stored in the refrigerator, which makes assembling multiple pans much easier when you are cooking for a large group. You can also assemble the pans completely the night before and refrigerate them unbaked, then pop them in the oven right before serving.

How do I reheat leftover taco casserole?

To reheat in the oven, cover loosely with foil and warm at 350 degrees for 10 to 15 minutes. For individual servings, microwave in 30 second intervals until heated through. Add fresh toppings after reheating.

Can I add beans to this casserole?

Yes. Black beans or pinto beans are a great addition. Drain and rinse a 15 ounce can and add them to the beef mixture before layering. They add extra protein and fiber.

Why You'll Love This Recipe

  • The taco seasoning is made from scratch with simple spices. No store bought packets and no hidden gluten.
  • It comes together in about 30 minutes. Quick enough for a busy weeknight.
  • It is a fantastic freezer meal. Assemble it ahead and bake it straight from frozen when you need a fast dinner.
  • It scales up easily for a crowd. Double or triple the recipe with no changes to the bake time.
  • Everyone can customize their own plate with their favorite toppings.

Why Homemade Taco Seasoning Matters

Most store bought taco seasoning packets contain hidden gluten from fillers, anti caking agents, or shared manufacturing facilities. This makes them risky for anyone with celiac disease or gluten sensitivity.

This recipe skips the packet entirely. The seasoning blend is made from scratch using chili powder, ground cumin, smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. These are spices you likely already have on hand. Blending them yourself means you know exactly what is in your food, and the flavor is better than any packet anyway.

If you want to save time on busy nights, make a big batch of the seasoning blend in advance. Store it in a small jar and use it for tacos, taco soup, and any other Mexican inspired recipes.

Protein Options

Ground beef is my first choice for this casserole. It gives the filling a rich and hearty flavor that pairs perfectly with the corn tortillas and cheese. Here are other proteins that work well.

  • Ground turkey is a lighter option. Use it in the same quantities as the ground beef and season it the same way. The flavor is slightly milder but still delicious.
  • Shredded chicken works beautifully. Use leftover rotisserie chicken or cook and shred chicken breasts. Toss the shredded chicken with the same spice blend and sauce ingredients before layering.
  • Ground chicken is another great option. It cooks quickly and absorbs the taco seasoning really well.
  • For the leanest version, use 90/10 ground beef. It produces less fat to drain and results in a cleaner filling.
  • For a dairy free version, use your favorite dairy free shredded cheese in place of the cheddar. Dairy free cheddar style shreds melt well.

Topping Ideas

The toppings are where everyone gets to make this casserole their own. Set them out in small bowls and let the table dig in.

  • Shredded lettuce adds a cool and crisp contrast to the warm casserole.
  • Sour cream is creamy and rich. A dollop on each serving balances the bold taco spices.
  • Avocado slices or guacamole add a fresh and buttery element that pairs perfectly with the beef and cheese.
  • Salsa or pico de gallo adds brightness and a little heat.
  • Sliced jalapeños are great for anyone who wants extra spice.
  • Fresh cilantro adds a bright and herby finish.
  • A squeeze of lime juice right before eating brings all the flavors together.
  • Gluten free tortilla chips on the side give you a satisfying crunch with every bite.

Gluten Free Slow Cooker Spaghetti

This easy recipe for gluten free slow cooker spaghetti is made in your crockpot with hamburger. This healthy recipe is made with olives and layered with ground beef. It is a cheesy and quick meal that you can make ahead.

a black slow cooker with gluten free slow cooker spaghetti next to a serving spoon and a white bowl

I know I cook for a living, but some days I don't feel like making dinner. I think it is a reality for most of us no matter what you do for a living. In my single days I would have had a bowl of cereal and a yogurt for dinner. When I first met my husband he thought I had lost my mind. He doesn't think it's dinner if it doesn't have meat as an ingredient.

This recipe is perfect to throw together quickly and let it slow cook all afternoon. Often I put this together during my lunch break and then dinner is waiting for us.

If you are looking for more beef recipes try these: 10 Easy Gluten Free Beef Recipes

a black slow cooker with gluten free slow cooker spaghetti next to a serving spoon and a white bowl
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Ingredients

Instructions

In a frying pan cook the ground beef until there is very little pink left. Add the onion and garlic. Sauté until the onion is just starting to become tender and translucent.

In a bowl mix together the spaghetti sauce, tomatoes, olives, water, Italian seasoning, salt, pepper and parsley.

In the slow cooker pot add half the cooked beef mixture. Break the spaghetti noodles into thirds and spread them over the beef mixture. Be sure to spread them around, if you leave them together they will cook in clumps!

Pour the rest of the beef mixture over the noodle pieces. Then pour the spaghetti sauce mixture over all of this. Top with the cheddar cheese.

On the Low setting on your slow cooker cook for 3 hours.

The slow cooker spaghetti is done when the noodles are tender.

Supplies

Frequently Asked Questions

How do I make gluten free slow cooker spaghetti?

Good gluten free spaghetti noodles are key! I really like the Jovial Brown Rice Spaghetti Noodles. I think they taste the most like what I remember regular spaghetti tasting like. They hold together really well also.

These noodles are perfect if you can't have corn products too. I love that they are simply brown rice and water.

I layer the meat, onion, garlic and sauce mixture into the bottom of the slow cooker. Then I break up the spaghetti noodles into thirds and spread them into a layer. You don't want to leave them clumped together or they will stick together.

Does gluten free pasta have eggs?

The Jovial Brown Rice Spaghetti Noodles does not have eggs in the ingredients. I've also used the Trader Joe's brand, the Great Value Walmart brand and the Barilla gluten free pastas. None of these have eggs.

It is always key to read the ingredients each time you purchase pasta. I've been disappointed before to get home and realize they've changed the ingredients on some of my favorite gluten free products.

More Recipes You Might Enjoy

Gluten Free Slow Cooker Meatballs
Instant Pot Beef & Vegetable Soup
Gluten Free Instant Pot Chicken & Dumplings
Gluten Free Instant Pot Taco Soup
Seven Layer Salad

I get my ingredients from Thrive Market. Thrive Market has been a game changer for me eating gluten free. They have so many options I can't get at my rural grocery stores! Use this link to get 25% off your first order!

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Gluten Free Slow Cooker Spaghetti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Elaine VanVleck
  • Total Time: 3 hours 20 minutes
  • Yield: 7 servings 1x
Print Recipe

Description

This easy recipe for gluten free slow cooker spaghetti is made in your crockpot with hamburger. This healthy recipe is made with olives and layered with ground beef. It is a cheesy and quick meal that you can make ahead.

Ingredients

Scale

2 pounds Ground Beef
1 medium Yellow Onion, chopped
2 Tbsp. Minced Garlic
8 ounces Gluten Free Spaghetti Noodles, uncooked and broken into large pieces
1 - 24 ounce jar Spaghetti Sauce
1 - 14.5 ounce can Fire Roasted Tomatoes
1 - 6 ounce can Black Olives, chopped
½ cup Water
2 tsp. Dried Italian Seasoning
1 tsp. Sea Salt
½ tsp. Ground Black Pepper
1 Tbsp. Dried Parsley
1 ½ cups Cheddar Cheese, shredded

Instructions

In a frying pan cook the ground beef until there is very little pink left. Add the onion and garlic. Sauté until the onion is just starting to become tender and translucent.

In a bowl mix together the spaghetti sauce, tomatoes, olives, water, Italian seasoning, salt, pepper and parsley.

In the slow cooker pot add half the cooked beef mixture. Break the spaghetti noodles into thirds and spread them over the beef mixture. Be sure to spread them around, if you leave them together they will cook in clumps!

Pour the rest of the beef mixture over the noodle pieces. Then pour the spaghetti sauce mixture over all of this. Top with the cheddar cheese.

On the Low setting on your slow cooker cook for 3 hours.

The slow cooker spaghetti is done when the noodles are tender.

  • Prep Time: 20 minutes
  • Cook Time: 180 minutes
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Gluten Free