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  • Scott Adams
    Scott Adams

    Rice-Crust Pizza #1 (Gluten-Free)

    This recipe comes to us from Mireille Cote.

    1 cup coarsely grated carrots
    3 tsp. minced fresh basil or 1 tsp. dried basil
    ½ cup gluten-free cottage cheese
    2 ½ cups cooked brown rice
    1/3 cup gluten-free flour mix
    1 cup canned tomato sauce
    2 Tbsp. finely chopped onions
    1 ½ (6 oz.) cups shredded gluten-free mozzarella cheese

    For the crust, place the carrots in a strainer. Place unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels.

    In a large bowl, stir together the cottage cheese, flour, onions, and 1 ½ teaspoons of the fresh basil or ½ teaspoon of he dried basil. Then stir in the carrots and cooled rice.

    Spray a 13x 9 baking pan with no-stick spray. Spread the crust mixture in the bottom and about ¼-inch up the sides of the pan. Bake at 350°F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots.

    Spread the tomato sauce on the crust and top with the cheese.* Then sprinkle with the remaining 1 ½ teaspoons of fresh basil or ½ teaspoon dried basil. Bake at 350°F for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve.

    *To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and mushrooms are good choices. Makes 8 servings.


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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.

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