Spaghetti Frittata Pizza

My kids wanted pizza last night and of course we are in the middle of a huge monsoon storm. I didn’t have any gluten-free dough in the freezer and we were out of our favorite gluten free flat bread. The roads were flooded and the cabin fevered kids REALLY wanted pizza. What is this mama going to do? For those of you that follow my blog on a regular basis, you will know that many of my recipes are honestly due to necessity. I know what you are thinking, since when is pizza a necessity? When you are stuck in a house with 4 kids during a storm, and every single TV character is eating pizza, and every commercial has pizza in it… pizza becomes a necessity!

I had some leftover gluten-free quinoa pasta in the fridge and you all know how gluten free pasta LOVES to stick together. I had a thought, why not mix it in with a little egg and create a “crust” for a quick pizza. If it doesn’t work, what do I have to lose? It’s just some leftover pasta and one egg right? My friends, this is the birth of the Spaghetti Frittata Pizza in our home. 😀

Spaghetti Frittata Pizza Recipe

Ingredients:

1/2 cup of cooked gluten-free spaghetti (We like organic millet or quinoa pasta)
1 large organic egg
1/4 teaspoon of garlic powder
1/2 teaspoon of dried onion flakes
1 stalk of organic green onions (Julienne into approximately 1/4 cup)
1/2 teaspoon of avocado oil
sea salt to taste
1/4 cup of Jenny’s Forgotten Tomato Sauce
2 tablespoons of vegan cheese
Optional toppings: (basil leaves, olives, gluten-free/nitrate free pepperoni)

Directions:

Pre-heat the oven to 400F.
In a medium-sized mixing bowl, crack an egg and scramble it. Make sure to remove any shells that may have fallen in during that time.
Add the cooked gluten-free spaghetti, some garlic powder, dried onion flakes, green onions and a pinch of sea salt in to the scrambled egg.
Fold all the ingredients together.
Heat up your skillet (I used a 9 in. cast iron skillet) over medium heat, when the pan is hot add 1/2 teaspoon of avocado oil.
Use a spatula to spread the oil around the pan evenly, then pour the frittata ingredients into the skillet. (Make sure you spread it out evenly in the pan).
Do not be tempted to move the frittata till the bottom has set, this should take about 4 minutes.
When the bottom of the frittata has set, transfer the skillet into the oven. The best way to see if the frittata has set is by moving the skillet back and forth. If the frittata slides back and forth in the pan, then the bottom has set. If your skillet is not oven safe then slide the frittata on to a parchment paper lined baking tray.
Bake for 5 min or till the top sets.
Then remove the skillet/pan from the oven and spread the sauce evenly on top of the frittata.
Top with a layer of cheese and your choice of toppings.
Place the tray in the oven and cook till the cheese melts, this should take 7-10 minutes depending on the type and amount of toppings.
This recipe is 1 serving.