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    Scott Adams
    This recipe comes to us from Carol Fensters cookbook: Special Diet Solutions.
    1T gluten-free dry yeast
    2/3 cup brown rice flour or bean flour
    ½ cup tapioca flour
    2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour
    2 teaspoons xanthan gum
    ½ teaspoon salt
    1 teaspoon unflavored gelatin powder
    1 teaspoon Italian herb seasoning
    2/3 cup warm water (105 deg F)
    ½ teaspoon sugar or ¼ teaspoon honey
    1 teaspoon olive oil
    1 teaspoon cider vinegar or ¼ teaspoon unbuffered vitamin C crystals cooking spray
    Preheat oven to 425 degrees.
    In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting. ) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.
    Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.
    Preparation time: 45 minutes

    Scott Adams
    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.

    Scott Adams
    This recipe comes to us from Susan Mullikin.
    4 cup shredded zucchini, drained and squeezed dry (I wrapped it in a dish towel and twisted it)
    2 cup cooked rice
    1 ½ cups mozzarella cheese
    1 cup parmesan cheese
    2 eggs
    1 lb. ground beef
    1 med. onion, chopped
    1 ½s cup spaghetti sauce
    1 teaspoon oregano
    ½ teaspoon salt
    2 cups shredded cheddar cheese
    Combine zucchini, rice, cheeses and eggs. Press into greased 15 x 11 pan. Bake at 400F for 20-25 minutes until it sets and is lightly brown. In a pan, brown the beef with onions then drain the fat and stir in sauce and spices, and spoon over the top of crust. Sprinkle with cheddar cheese. Bake @ 400F for 15 minutes. Let stand for 5 minutes before serving.

    Scott Adams
    2 cups white rice flour
    1 package Red Star yeast
    2 teaspoons xanthan gum
    1 teaspoon sugar
    ½ -1 teaspoon salt
    2 tablespoons vegetable oil
    1 1/3 cup very warm water
    Mix dry ingredients. Add water and oil and mix well. Pat onto 13 greased pizza pan. Bake at 425F for 15 - 20 minutes. Remove from oven and top with favorites. Return to oven and bake until done (Microwave variation for freezing: Shape dough into 6 rounds. Cook as above but cook on rack until crusts are browned. Cool, top , & freeze in Ziploc bags. Microwave to reheat toppings & melt cheese.)

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