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Rice Pizza #2 (Gluten-Free)
http://www.celiac.com/articles/384/1/Rice-Pizza-2-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. Crust: 3 cups cooked rice 2 eggs, beaten 1 cup

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.