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.

2 parts rice flour
1 part potato flour
1 part potato starch

When making the pizza have all ingredients there and handy. Do the sauce first so the spices can blend. Have cheese grated and any meat already cooked if necessary. All veg. cut if using them. Then do the crust dough last, because once it is mixed you knead it just enough to make a ball and roll it out as quickly as possible. I rolled it out on parchment paper and put the paper right on the pizza pan to cook it. I shaped the edges when it was on the pan. Added the ingredients and baked on 400 degrees F. for about 15 minutes or until crust was brown. Let it set for 5 minutes before cutting.

Sauce:
1 small can of gluten-free tomato sauce
1 small can of gluten-free tomato paste
1 teaspoon olive oil
*spice as you like with any or all of the following: onion powder, garlic powder, thyme, oregano, sugar pepper, Italian seasoning, basil

Mix well and set aside.

Pizza Crust:
1 cup warm water
1 teaspoon sugar
1 package or 2 ¼ teaspoon yeast
2 cups flour mix from above
2 teaspoons salt
2 tablespoons olive oil

Dissolve sugar in water and sprinkle yeast on top. Set aside for 5 minutes. Combine all ingredients in a bowl and beat. It wont take long! Quickly form into ball and roll out. It will feel a little stiff, dont worry or dwaddle at this point. Once you have shaped it to the pan you can add sauce, cheese, and anything you like. Bake!

This recipe comes to us from Mireille Cote.

Serving Size : 8
Preparation Time :0:20

1 lb. gluten-free elbow macaroni or other pasta shape
1 tbsp Italian seasoning
2 cloves garlic -- crushed
½ tsp. red pepper -- crushed
1 8 oz. can tomato sauce
¼ cup gluten-free Parmesan cheese
1 15 oz. can stewed tomatoes
2 cup any combination of vegetables: celery, onions, red and green bell peppers, zucchini, carrots, or spinach ½ cup peas
1 cup gluten-free mozzarella cheese - shredded

Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9x13 baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 minutes.

This recipe comes to us from Mireille Cote.

Have one of those boxes of polenta at home (the tube stuff doesnt really work for this. If you want to make it more from scratch, feel free!). Make it. While it sits on the stove top, chop up veggies. Red, green, and yellow peppers are fun, while mushrooms and onions tend to be on hand. When the polenta is ready, pour into a Pyrex pan (round, square, heck even non-Pyrex is fine so long as it is flat). Cover with spaghetti sauce and veggies. Bake. Eat.

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.

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.

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.

This recipe comes to us from Mireille Cote.

3 ½ cup coarsely grated zucchini
salt
3 eggs, beaten
1/3 cup gluten-free flour mix
½ cup grated gluten-free mozzarella cheese
½ cup grated gluten-free parmesan cheese
1 Tbsp. fresh basil, minced
salt and pepper to taste

Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares.

This recipe comes to us from Linda Sowry.

• 1 cup gluten-free flour
• ½ cup Argo or Kingsfords corn starch
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon xanthan gum
• Seasoning – pinch of parsley, oregano & parmesan cheese.
• ¾ cup milk
• ¼ cup Mazola corn oil
• 1/3 cup prepared gluten-free pizza sauce (I buy a small 8 oz can of tomato sauce and add spices such as basil, oregano, garlic powder, black pepper or whatever youd like, stir it up right in the can and use that).
• 1 cup (4 oz.) shredded mozzarella cheese (I always use way more than that)
• Favorite toppings

Preheat oven to 425 degrees F. In medium bowl combine rice flour, corn starch, baking powder, salt, xanthan gum, and spices. Stir in milk and corn oil to form a very soft dough. Spread on cookie sheet to form a 10-inch circle, ¼-inch thick. (I use my Pampered Chef round pizza stone.) Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven. Spread sauce over crust; sprinkle with cheese. Add pepperoni, sausage, green peppers, onions, whatever youd like. Bake 5 to 7 minutes or until cheese is bubbly. Makes 6 servings.

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.

1T gluten-free dry yeast
2/3 cup brown rice flour or bean flour
½ cup tapioca flour
2 tablespoons dry milk powder or nondairy milk powder or sweet rice flour
2 teaspoons xanthan gum
½ teaspoon salt
1 teaspoon unflavored gelatin powder
1 teaspoon Italian herb seasoning
2/3 cup warm water (105 deg F)
½ teaspoon sugar or ¼ teaspoon honey
1 teaspoon olive oil
1 teaspoon cider vinegar or ¼ teaspoon unbuffered vitamin C crystals cooking spray

Preheat oven to 425 degrees.

In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder and Italian herb seasoning on low speed. Add warm water, sugar (or honey), olive oil, and vinegar. Beat on high speed for 3 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough. (You may also mix in bread machine on dough setting. ) Put mixture into 12-inch pizza pan or on baking sheet (for thin, crispy crust), 11x7-inch pan (for deep dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges slightly higher to contain toppings.

Bake the pizza crust for 10 minutes. Remove from oven. Spread pizza crust with sauce and toppings. Bake for another 20-25 minutes or until top is nicely browned.

Preparation time: 45 minutes

Mix:
4 cups Gifts of Nature All purpose flour blend
1 ½ Tablespoon salt
2 Tablespoons sugar
2 Tablespoons yeast
Add
1 ¼ cup warm water
4 egg whites
¼ cup oil (I use olive oil)

Preheat oven to 375 degrees. Mix dough thoroughly and divide between two well oiled large pizza pans. Spread dough evenly over pans with oiled hands. Put pan in a warm place and raise 20 minutes. Bake 15 minutes. Remove and add sauce, toppings and cheese. Return to oven and continue baking until done, approx. 15-20 minutes. For a crisper crust, gently loosen edges of pizza and slide pizza onto rack of oven for the last 10 minutes of baking.

Jeannes Secret Pizza Sauce

Mix:
1 can of Trader Joes Stewed Tomatoes - Pureed in blender
1 tablespoon chopped crushed garlic
1 small can tomato paste

Mix all ingredients together well, then slather the entire mess all over your pizza crust. I use shredded gluten free cheese (can be purchased at your favorite health food store) or goats milk (doesnt give me a lactose reaction) powdered cheeses Romano and Mozzarella available at Trader Joes. I then add toasted garlic chunks, diced onions, bell peppers, fresh mushrooms, stewed tomato pieces and meat. You can either use gluten free sausage or make great tasting topping by browning hamburger in olive oil, garlic and salt. I sprinkle one or both all over the pizza.