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    Scott Adams

    Upside Down Pizza (Gluten-Free)

    Scott Adams


    Reviewed and edited by a celiac disease expert.

    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



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    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.


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  • About Me

    Celiac.com's Founder and CEO, Scott 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. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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