I would suggest:
- teff or buckwheat pasta
- pizza crust made out of tapioca / rice / potato starch mixed up with parmigiano reggiano, milk and an egg. You can actually make a really good "pâte sablée" with such a "flour" mix and butter. It can be used for quiche, pizzas, etc.
- veggies: what do you mean ? fruits-as-veggies like tomatoes / cucumber, etc ? You can also use starchy stuff like butternut squash, WHITE potatoes (more starchy, less sugary).
The only thing you can be strict on is the combo wheat-refined sugar-PUFA oil: stay wheat free, refined sugar free, PUFA free (except when naturally occurring like in fatty fish).
Anywa, if you don't know, make sure you always have buckwheat flour around. You can make super good crêpes that you canuse as wraps for veggies, etc.
- 150g BW flour
- 3 cups of milk and / or water
- 3 large eggs
- salt to taste and flavor like garlic / onion / paprika powder.
Mix well, let it rest 30mn covered, heat up a crepe pan, add a little chunk of butter for every crepe, make it thin. Makes about 20 good sized crepes.
For pizza crust, tons of easy recipes out there using gluten free starch flours.