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    Scott Adams
    Pizza Crust Batter-Mix Together (For best results, let set for ½ hour):
    2/3 cup rice flour
    ½ cup milk or milk substitute.
    1 teaspoon baking powder
    2 whole eggs
    ½ teaspoon salt
    Other Ingredients:
    7 links of gluten-free Italian sausage
    1 jar gluten-free spaghetti sauce
    4 cups shredded mozzarella and cheddar cheese
    Cook sausage and slice into pieces. Mix with spaghetti sauce and put into a 8x11 pan. Top with half of the cheese. Pour batter evenly over the top. Sprinkle with remaining cheese. Bake at 350F for about 30 minutes, or until crust is set and top is lightly browned.

    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.
    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.

    Scott Adams
    This recipe comes to us from “hangininthere” in the Gluten-Free Forum.
    Makes one 16" crust or two smaller crusts - foldable floppy and not crispy.
    Ingredients:
    2 tablespoons rapid rise yeast
    1 1/3 cup warm milk
    1 teaspoon sugar
    1 1/3 cup brown rice flour
    1 cup tapioca flour
    2 teaspoons guar gum
    1 teaspoon salt
    2 teaspoons unflavored gelatin powder
    2 teaspoons dried Italian seasoning
    2 teaspoons olive oil
    2 teaspoons apple cider vinegar
    Directions:
    Preheat oven to 425F degrees. In a small bowl, dissolve yeast and sugar in warm milk. In a separate larger bowl, blend together dry ingredients. Stir in yeast mixture to dry ingredient mixture. Add oil and apple cider vinegar. Mix well.
    Butter and flour the pizza pan (just like you grease and flour a cake pan). Pat down dough on pan - sprinkle top of dough with flour so dough doesnt stick to your hands as youre shaping pizza. Rub olive oil on top of patted out crust. Bake plain un-topped crust for 10 minutes. Remove from oven and add toppings.
    Return to oven and bake for another 20 minutes.

    Amie  Valpone
    Fresh Mozzarella Brussels Sprout Pizza (Gluten-Free)
    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:
    Preheat oven to 350 degrees F.In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes.  Add tomato, onion and Brussels sprouts.  Cook for 10-15 minutes or until Brussels sprouts are soft.
    Transfer mixture to a food processor; pulse until smooth.
    Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts.  Line the outside crust with a sprinkle of sesame seeds.
    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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