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  • Scott Adams
    Scott Adams

    Pizza Crust #2 (Gluten-Free)

    1 cup brown rice flour
    2 cups white rice flour
    6 teaspoons xanthan gum
    ¼ cup plus 2 teaspoons sugar
    1 ½ teaspoons salt
    1 1/3 cups nonfat milk powder
    1 package dry yeast
    2 large eggs, beaten
    1 ¾ cups warm water
    ¼ cup melted butter or margarine

    Mix all together and place in bread machine at regular setting for bread and begin the baking process. (On my machine, after about 30 min. there is a beep to tell you it is time to add things like nuts, fruit, etc. to breads.) At this time I take out the dough. It is very sticky!

    Grease and flour two pizza pans. Divide the dough in half and roll out on pizza pans. Make sure to use lots of gluten-free flour on your hands and on the dough as you roll it. (I actually just use my hands, not a rolling pin). Bake at 350 degrees for about 15-20 min. or until browned.

    Take out and put on ingredients. Bake again until cheese bubbly. This looks and tastes just like regular pizza and freezes well in individual pieces.


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  • About Me

    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 founded 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.

  • Related Articles

    Scott Adams
    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
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    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.

    Scott Adams
    This recipe comes to us from Linda Sowry.
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    Scott Adams
    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
    ¼ 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.
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    Amie  Valpone
    A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts.
    Ingredients:

    4 Tbsp. olive oil 2 cloves garlic, pressed 1 large Roma tomato, thinly sliced ¼ cup pine nuts 8 oz fresh mozzarella, shredded 2 cups fresh Brussels sprouts, halved 2 Tbsp. sesame seeds 1 tsp. chili powder 1 gluten-free pizza crust Directions:
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    Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy.  Top with chili powder.
    Enjoy.


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