Gluten Free Pizza Strata Recipe
Ever had strata? It’s kind of like lasagna, but with bread as the main component instead of pasta. Some are layered (hence the name) but others are simply mixed together in a casserole style. I prefer the casserole style because it’s usually quicker and easier – and I’m all for quick and easy, like this Gluten Free Pizza Strata recipe.
Typically, stratas are served for breakfast or brunch, but this recipe is a dinner version. What I love most about stratas, including this one, is that they often can be prepared ahead, covered and refrigerated, and then baked off in the oven later when you’re ready to eat.
For this recipe, I used organic, pasture-raised eggs and a loaf of Kinnikinnick gluten free bread. You can easily make this recipe dairy free by using dairy free milk and dairy free cheese alternatives (and Kinnikinnick’s bread is dairy free, too).
Gluten Free Pizza Strata Recipe
Ingredients
- Gluten free nonstick cooking spray
- 8 large eggs
- 1½ cups milk of choice
- 1 (24-ounce) jar marinara sauce divided
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher or fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 loaf Kinnikinnick gluten free bread cut into 1-inch cubes
- 8 ounces mozzarella cheese, grated or dairy free shreds
- 1 pound Italian sausage removed from casings
- 1 medium white or yellow onion diced
- 8 ounces mushrooms cleaned, trimmed, and sliced
- 2 cloves garlic minced
- ½ cup shaved Parmesan cheese or dairy free alternative
Instructions
- Preheat the oven to 350 degrees. Spray a 9x13-inch baking dish with cooking spray.
- In a large mixing bowl, whisk the eggs with milk, ½ cup marinara sauce, Italian seasoning, salt, and pepper. Add the bread and 2/3 of the mozzarella cheese and gently stir. Let sit while preparing the rest of the recipe, stirring gently occasionally.
- In a large skillet over medium-high heat, brown the sausage, breaking it up as it cooks. When cooked through and no longer pink, about 8 minutes, add the onion, mushrooms, and garlic. Cook, stirring occasionally, until the mushrooms and onions are tender, about 5 minutes. Add the sausage mixture to the bread mixture and stir gently to combine. Pour into the prepared baking dish and spread into an even layer.
- Top the bread mixture with the rest of the marinara sauce and sprinkle on the rest of the mozzarella and the Parmesan cheese. Bake for 55 – 60 minutes or until gold brown on top and the filling is set. Let cool for 10 minutes before cutting.
Nutrition
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I’ve been saving crumbs, such as crusts, from GF bread. How many cups of bread crumbs would I need for this recipe. Also, which herbs can I use for the Italian seasoning? Thanks!
Hi there!
The recipe calls for cubed bread (1-inch cubes, or around the size of large croutons), not bread crumbs. Using bread crumbs might change the outcome of the recipe, but if you’d like to give it a try, the size of the loaf of bread I used was 16 ounces (or 454 grams), so you could do around the same amount in bread crumbs. Generally, Italian seasoning includes basil, oregano, marjoram, thyme, rosemary, and sage. Here’s a good recipe for a homemade Italian seasoning – it makes 4 teaspoons but you only need 1 for this recipe, so you can save the rest for another use.
Hope this helps!
xo,
Carol