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Rice-Crust Pizza #1 (Gluten-Free)
http://www.celiac.com/articles/383/1/Rice-Crust-Pizza-1-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
This recipe comes to us from Mireille Cote. 1 cup coarsely grated carrots 3 tsp. minced fresh

This recipe comes to us from Mireille Cote.

1 cup coarsely grated carrots
3 tsp. minced fresh basil or 1 tsp. dried basil
½ cup gluten-free cottage cheese
2 ½ cups cooked brown rice
1/3 cup gluten-free flour mix
1 cup canned tomato sauce
2 Tbsp. finely chopped onions
1 ½ (6 oz.) cups shredded gluten-free mozzarella cheese

For the crust, place the carrots in a strainer. Place unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels.

In a large bowl, stir together the cottage cheese, flour, onions, and 1 ½ teaspoons of the fresh basil or ½ teaspoon of he dried basil. Then stir in the carrots and cooled rice.

Spray a 13x 9 baking pan with no-stick spray. Spread the crust mixture in the bottom and about ΒΌ-inch up the sides of the pan. Bake at 350°F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots.

Spread the tomato sauce on the crust and top with the cheese.* Then sprinkle with the remaining 1 ½ teaspoons of fresh basil or ½ teaspoon dried basil. Bake at 350°F for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve.

*To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and mushrooms are good choices. Makes 8 servings.