Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Rice Pizza Crust?

gointribal

Recommended Posts

gointribal Enthusiast
gointribal
Posted

I know I saw a recipe for a pizza crust made out of rice, but I can't find it. Anyone have a good one or point me in the right direction? Thanks

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


Carriefaith Enthusiast
Carriefaith
Posted

You can find really some good recipes in gluten free cookbooks. I randomly tried one the other week from one of my gluten-free cookbooks and the pizza was good. I can post the recipe if you're interested.

Claire Collaborator
Claire
Posted

Here is a recipe I posted some time ago. It is great. Claire

RICE PIZZA

3 cups cooked rice (white or brown)

2 eggs beaten

1 cup grated Mozzarella cheese (or a sharp cheddar)

2 cans chunky pizza sauce

1/2 - 1 tsp each oregano and basil

salt to taste

MIX: first three items. SPREAD on greased 12 inch pizza pan.

BAKE at 450 - 20 mins. REMOVE from oven. COVER with the following

three ingredients.

TOP with meat of choice - 1-1/2 lbs cooked hamburg or cooked turkey or chicken sausage. Onions, peppers, mushrooms can be added at this point. SPRINKLE with 3 TBSP. Grated Parmesan cheese. BAKE an additional 10 - 12 minutes.

I personally use brown rice - it is more nutritious and really tastes better. I do not add salt. I usually use hamburg and lots of the veggies on top. The rice crust holds up better than a dough crust so you can

have leftovers that are not soggy

pinkpei77 Contributor
pinkpei77
Posted

i get "natures highlights" brown rice pizza crust.

2 come in a box and they are made in a gluten-free dedicated factory.

they are soooo yummy!

there is only 2 ingriedients.. whole grain brown rice and potato.

no yeast. no dairy.. no eggs.

yum!!

gointribal Enthusiast
gointribal
Posted
  • Author

Thanks Claire thats the one I read but I didn't copy it down :blink:

TinkerbellSwt Collaborator
TinkerbellSwt
Posted

where do you find that pizza crust? I havent found one I like yet. I use Chebe when I want pizza, but i would like to try something else.

  • 2 weeks later...
pinkpei77 Contributor
pinkpei77
Posted

i found mine at our local heathfood store in the freezer section!

hope you can find them.. they are really good and quick!

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


mamaw Community Regular
mamaw
Posted

Foods by George, Dad's, kinickinnick,Hilights have ready made crusts and many of the gluten-free bakeries have them... Amy's has a gluten-free totally made pizza as well as Foods by George. I'm sure there are others out there. Gillian's has frozen pizza dough too.......I think I miss real pizza the most!!!!!

mamaw

Claire Collaborator
Claire
Posted

I see from replies here that most everyone is buying gluten-free pizza crust. I have never done that - even before going gluten-free. The recipe I put up was one I used for a long time as a standard. Unique and very delicious. I do hope some of you will try it. You will be surprised how good it is. It doesn't get soggy after standing awhile and reheats well. Claire

jaten Enthusiast
jaten
Posted
I see from replies here that most everyone is buying gluten-free pizza crust. I have never done that - even before going gluten-free. The recipe I put up was one I used for a long time as a standard. Unique and very delicious. I do hope some of you will try it. You will be surprised how good it is. It doesn't get soggy after standing awhile and reheats well. Claire

Claire, your pizza crust sounds like a winner. Do you have a suggestion for those of us who couldn't use the cheese in the crust? (I went cf again last week, and my body is really thanking me for it.)

jthomas88 Newbie
jthomas88
Posted

Here's a pizza crust recipe from Carol Fenster. I got it out of her cookbook "Cooking Free", which is my favorite gluten-free cookbook of all time. The recipe is also available online, here: Open Original Shared Link . It's main flour ingredient is rice flour. My whole family likes this recipe.

Claire Collaborator
Claire
Posted

Hi Jaten:

I certainly think it is a winner. It beats 'regular' crust for this family.

As for the cheese. I would look into subbing soy cheese is you can handle that or some of the rice cheese substitutes that are available - better I believe than the soy ones and more acceptable for many people.

ALSO: if you use very aged cheese - 6 months or more - older the better - you will find that you don't have the same 'dairy' response. This is also true of high fat cream - even light cream. Moderation though - if you overdo it you will have problem. I am lactose intolerant but am currently using a half and half gingerale and heavy cream to gain weight. I don't have to take any dairy pills. However, I can't take milk at all! If you are will to try to it you may find that you can tolerate the high fat dairy products and the very aged cheese.

I would also try making it without the cheese - just adding some moisture so it clings together well. No doubt that it's the cheese that makes this taste so good.

jaten Enthusiast
jaten
Posted
Hi Jaten:

I certainly think it is a winner. It beats 'regular' crust for this family.

As for the cheese. I would look into subbing soy cheese is you can handle that or some of the rice cheese substitutes that are available - better I believe than the soy ones and more acceptable for many people.

ALSO: if you use very aged cheese - 6 months or more - older the better - you will find that you don't have the same 'dairy' response. This is also true of high fat cream - even light cream. Moderation though - if you overdo it you will have problem. I am lactose intolerant but am currently using a half and half gingerale and heavy cream to gain weight. I don't have to take any dairy pills. However, I can't take milk at all! If you are will to try to it you may find that you can tolerate the high fat dairy products and the very aged cheese.

I would also try making it without the cheese - just adding some moisture so it clings together well. No doubt that it's the cheese that makes this taste so good.

Rice cheese substitutes??? This is the first I'm even hearing of them. What are some names? Where can I buy them?

I can't do soy cheese, (soy and dairy are the 2 intolerances I seem to have in addition to Celiac). Sure, I'm willing to try aged cheese. I won't "test" gluten, but I'll test dairy. This may be a silly question, but how do I know if the cheese is 6 mos or older? (obviously not a cheese connoisseur...I usually bought Kraft cheddar, colby, or jack)

LOL I don't need too much of the high fat dairy. I lost 40 lbs in malabsorption, but need to lose another 25. Funny how it works....went gluten-free and the malabsorption stopped and so did the accompanying weight loss.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      131,258
    • Most Online (within 30 mins)
      7,748
    mbarnesrrt
    Newest Member
    mbarnesrrt
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Upcoming Events

  • Posts

    • Jmartes71
      Nateral remedies

      By Jmartes71 · Posted

      Hello, I just wanted to share with the frustration of skin issues and seeing dermatologist and medications not working for years, I did my own healing experiment. As of last week I have been taking a drop internally under the tongue of Vetiver and putting on topically on sores Yellow/Pom.I am seeing a extreme difference at a rapid time.Im also noticing my nails a little harder. Ive always been into natural properties because I feel its safer for the body.I know short time, but really seeing a difference. I also feel the the trapped gases that causes bloating helps break down as well.Curious if any body else can benefit from and has tried. Products is made by Doterra by Dr Hill
    • Scott Adams
      Is Caputo gluten free flour really free of gluten?

      By Scott Adams · Posted

      We have a category of articles on this topic if you really want to dive into it: https://www.celiac.com/celiac-disease/miscellaneous-information-on-celiac-disease/gluten-free-diet-celiac-disease-amp-codex-alimentarius-wheat-starch/
    • Scott Adams
      Celiac symptoms

      By Scott Adams · Posted

      I agree with @trents, and the rash you described, especially its location and resistance to steroids, sounds highly characteristic of dermatitis herpetiformis, which is the skin manifestation of celiac disease. The severe and prolonged reaction you're describing five days after a small exposure is, while extreme, not unheard of for those with a high sensitivity; the systemic inflammatory response can absolutely last for several days or even weeks, explaining why you still don't feel right. Your plan to avoid a formal gluten challenge is completely understandable given the severity of your reactions, and many choose the same path for their well-being. While experiences with GliadinX (they are a sponsor here) are mixed, some people do report a reduction in the severity of their symptoms when taken with accidental gluten, though it is crucial to remember it is not a cure or a license to eat gluten and its effectiveness can vary from person to person. For now, the absolute best advice is to continue being hyper-vigilant about cross-contamination—buffets are notoriously high-risk, even with good intentions. Connecting with a gastroenterologist and a dermatologist who specialize in celiac disease is essential for navigating diagnosis and management moving forward. Wishing you a swift recovery from this last exposure. If you have DH you will likely also want to avoid iodine, which is common in seafoods and dairy products, as it can exacerbate symptoms in some people. This article may also be helpful as it offers various ways to relieve the itch:  
    • Scott Adams
      Kan-101

      By Scott Adams · Posted

      So just to be cautious, there is a big difference between cured, and responding to their medication. I assume you mean that your daughter responded well while taking KAN-101 during the trial, but the drug would not cure celiac disease, but may manage it while you are taking it. Let me know if I got this right.
    • trents
      Is Caputo gluten free flour really free of gluten?

      By trents · Posted

      Welcome to the forum, @Godfather! "Gluten-free" is not the same as zero gluten. The FDA standard for allowing the food industry to us the gluten-free label on a product is that it cannot exceed 20 ppm of gluten. That is safe for most celiacs but not for the subset of celiacs/gltuen sensitive people who are super sensitive. "Gluten-free" wheat starch products have been processed in such a way to remove enough of the protein gluten to comply with the FDA regulation but usually do retain some gluten and we usually get reports from some people on this forum who fall in the more sensitive range that such products cause them to react. Hope this helps. So, you may just have to experiment for yourself.
×
×
  • Create New...