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, 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.

Published on 07/26/1996

This recipe comes to us from Mireille Cote. Crust: 3 cups cooked rice 2 eggs, beaten 1 cup

Rice Pizza #2 (Gluten-Free)

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.