Gluten-free Pizza

I’ve been promising for a while now to post the recipe for my gluten free pizza. The word pizza really should be in quotation marks here since this pizza isn’t really going to have the same characteristics as a normal pizza would. The difference in this case is the crust.

There are numerous gluten free pizza crusts on the market today and I have yet to find one that I actually like–or one that is affordable, not to mention one without the gums to bind it together.  As I’ve mentioned before, those gums really bother my stomach so I use them sparingly. I am happy with this version, although my kids would still rather have “normal” pizza.

Gluten Free Pizza

For the crust:

• Make a batch of rice using 3 1/2 cups water, 2 cups white rice, 2 TB butter, and 1/2 tsp each garlic powder and onion powder
• 3 eggs
• 2 TB spaghetti seasoning (I buy this from Sam’s. It has onion flakes, pepper flakes, as well as the traditional Italian seasoning)
• 1 cup cottage cheese
• 1/2 cup shredded parmesan cheese

Mix everything together quickly since the rice is hot and will cook your eggs if you’re not careful. Spread this mixture onto a parchment-lined jelly roll pan. Bake in a 400-degree oven for 20 minutes.

While the crust is cooking, prepare your toppings. For the sauce, I am using 1 can of tomato paste, 1/2 tsp each: onion powder, garlic powder, spaghetti seasoning, and enough water to make a spreadable sauce. I am also using leftover chicken as well as colby and mozzarella cheeses. Nothing fancy tonight!

Since the crust is already baked, the cheeses just need to melt before serving, so I will pop the pizza under the broiler until the cheeses are nice and bubbly.

Pictures coming soon.