gluten-free eats

I've found it to be reliably yummy as long as I'm not trying to imitate a flour crust. Coarsely grated because I'm doing it by hand works fine. Varying proportions of the different veggies because I'm not measuring works fine. Forget to add salt and sprinkle it on top after it's spread in the pan - well, not ideal, but still good.

The only downside is that cleanup is a bit of a pain. I'm using a non-stick 9" round cake pan because that's what I have, and I make sure to grease bottom and sides, and it's still a pain to clean. I wonder if a pyrex pie dish would be easier.