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  • Scott Adams
    Scott Adams

    Rice Pizza #2 (Gluten-Free)

    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.


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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.
    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.

    Scott Adams
    This recipe comes to us from Mireille Cote.
    Nonstick vegetable oil cooking spray
    1 pound gluten-free spaghetti, cooked and drained
    2 cups prepared gluten-free spaghetti sauce, divided use
    1 ½ cups grated mozzarella cheese, divided use
    3 large eggs, slightly beaten
    Your choice of favorite pizza toppings
    Preliminaries: Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Cook noodles according to package directions and drain.
    Procedure: Return cooked pasta to pot. Mix in one cup spaghetti sauce, 1 cup of the grated cheese and beaten eggs. Mix until noodles are well coated. Spread mixture evenly in the prepared pan. Bake in preheated oven for 15 minutes. Remove from oven and spread remaining spaghetti sauce over baked noodles. Top with favorite pizza toppings and sprinkle with remaining cheese. Return to oven and bake an additional 10 to 15 minutes until cheese is melted.
    Presentation: Remove from oven and let cool five minutes. Cut into squares and serve hot. A crisp tossed salad rounds out the meal.

    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 Belinda Meeker.
    Dry Ingredients:
    3 cups Brown Rice Flour
    ¼ cup potato starch
    ¼ cup tapioca starch
    ½ teaspoon Knox Gelatin
    1 teaspoon onion salt or regular salt
    2 ¾ teaspoons guar gum
    ½ teaspoon brown sugar
    1 package gluten-free Rapid Rise yeast
    Wet Ingredients:
    1 ½ cups warm water
    2 tablespoons olive oil
    3 mixing bowls
    Directions:
    In a small bowl or measuring cup mix ½ teaspoon brown sugar into ½ cup warm water until dissolved, add package dry yeast and set aside. In another mixing bowl add all dry ingredients and set aside. Then take 1 cup warm water 2 tablespoons olive oil and place in a medium mixing bowl and whisk together, add a little of dry ingredients until smooth, add in yeast mixture and whisk until smooth, then add remaining ingredients and work until forms a ball, place on a flour surface and kneed until no longer sticky (adding more flour as needed). Place into a lightly greased mixing bowl cover with plastic wrap and let rest for 1 hour. Roll out with rolling pin onto lightly greased pizza pan or pans of your choice, poke dough with fork and place into a pre-heated 375F oven and let bake 5-7 minutes or until soft to touch. Remove from oven and place on sauce and topping then return to oven and bake at 425F until cheese is melted or golden brown.
    Enjoy!


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