Rice Pizza Crust?

[gointribal]

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

[Carriefaith]

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]

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]

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]

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

[TinkerbellSwt]

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.

[pinkpei77]

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

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

[mamaw]

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]

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]

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]

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]

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]

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.