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Rice Crust Pizza #3 (Gluten-Free)
http://www.celiac.com/articles/916/1/Rice-Crust-Pizza-3-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 Barbara Hicks. Ingredients: 3 cups cooked rice 2 eggs, beaten 3 cup

This recipe comes to us from Barbara Hicks.

Ingredients:
3 cups cooked rice
2 eggs, beaten
3 cups Mozzarella cheese, grated
½ teaspoon oregano
1 garlic clove, minced
½ cup onion, minced
ΒΌ teaspoon thyme and/or marjoram
15 ½ ounce can tomato sauce

Directions:
Mix rice, eggs, and 1 cup cheese together. Spread thinly with raised outer edge into greased jellyroll pan. Bake at 450 F 15-20 minutes or until lightly brown.

Simmer tomato sauce and herbs together for 15 minutes (for oregano and thyme/marjoram, I have used 1 teaspoon Italian Seasoning instead.). Spread over rice crust. Sprinkle with the rest of cheese and bake at 450 F until cheese is bubbly.

Possible additions before cheese: Ripe olives, green olives, green peppers, onion, pepperoni, precooked drained sausage, ham, Canadian bacon, precooked drained hamburger. Sprinkle Parmesan cheese on top of mozzarella cheese or combine mozzarella cheese with cheddar cheese if you wish.