This recipe comes to us from Mireille Cote.

Crust:
3 cups cooked rice
2 eggs, beaten
1 cup grated gluten-free Mozzarella cheese

Topping:
2 cans (each 8 oz.) tomato sauce
1 cup grated gluten-free Mozzarella cheese
½ tsp. each oregano, basil, garlic powder and salt
2 Tbsp. grated gluten-free Parmesan cheese

Crust: Combine rice, eggs and cheese and press into 12-inch greased pizza pan or 2 (9-inch) pans. Spread evenly with a spatula. Bake at 450 degrees for 20 minutes. Topping: Combine sauce and seasonings and spread over rice crust. Top with Mozzarella and Parmesan cheeses. Bake 10 minutes longer. Cut into wedges. Serves 6. Note: You may use your favorite gluten free pizza sauce instead of making it if you desire.

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