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Gluten Free Upside Down Pizza Bake

Gluten Free Upside Down Pizza Bake

We love pizza!  This is a great alternative to pizza night.  Gluten Free Upside Down Pizza Bake is a new dairy free twist on pizza night!  It is also a Paleo friendly meal!  Our family loves it!

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Weight Watchers Points Plus =8 Points

Gluten-Free Upside Down Pizza Bake
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 5
A new twist on pizza that's gluten and dairy free!
  • 1½ lb. ground beef
  • 1 small onion
  • 1⅓ cup tomato juice
  • 1 Tbsp Italian Seasoning
  • 5 egg whites
  • ½ cup coconut flour
  • 1 cup coconut milk (from a carton, not a can)
  • ¼ tsp salt
  1. Preheat oven to 400 degrees.
  2. Brown the ground beef and onion in a skillet over medium heat.
  3. Remove skillet from heat and drain excess fat.
  4. Add tomato juice to the skillet and mix well with beef and onion.
  5. Pour mixture evenly into a 13x9 inch pan.
  6. Combine egg whites, coconut milk, coconut flour, and salt in a mixing bowl; mix well. Pour over the meat and spread around to cover evenly.
  7. Bake at 400 degrees for 25 minutes, or until crust is a light golden brown.
Inspired by the recipe, Popover Pizza, in "Healthy Meals for Less" by Jonni McCoy.

Gluten Free Recipes:

Gluten Free Strawberry Pretzel Salad

Gluten-Free, Casein-Free Chocolate Donuts

Roasted Apple Chicken

Gluten Free Smart Cookies




  1. Erica W says

    WOW, I am thoroughly enjoying your blog that I found :)! The GF menu is awesome!! I made the corn chip dip (we had to sub w/tortilla chips) for lunch today & everybody LOVED it… & my DH ate the leftovers as a snack when he got home from work… he said, “Ahhh, sure… you save the GOOD stuff for when I am at work!!” LOL Yes, dear, you’ve got my #…I save all of the GOOD GF food for when you are NOT here!! LOL

    Anyway, for THIS recipe, do you know how I could sub for the coconut flour?? DH HATES coconut & I’d REALLY like to make this for dinner for everybody tomorrow. I know baking/cooking w/coconut flour requires less flour though (from a few recipes gone bad where I tried to experiment & just swap out equal parts), so I am very hesitant to experiment because I have no clue what liquid to flour ratio I’d use if I used say rice flour, millet flour, or sorghum. Any ideas?? Also, would I still use the same amount of egg whites?? Thank you!!

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