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    Scott Adams

    Rice Pizza #2 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Mireille Cote.



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    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

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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