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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipe comes to us from Mireille Cote.
1 cup coarsely
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 ¼-inch up the sides of the pan. Bake at 350&DEG;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&DEG;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.