GETTING BACK TO BASICS: Brown Rice Pizza Crust

Sunday, February 3, 2013

Gluten Free Pizza

There's nothing like a good bout with the flu to get me rethinking what I put into my body. After a day of not being able to eat at all followed by two that I could only muster yogurt and bananas, gradually reintroducing foods I typically eat is proving to be a slow and gradual process and perhaps a chance to clean up my act. I certainly know I will take a long pause before I wolf down a another hot dog loaded with fried onions, my last meal before getting sick. One of the good side effects of being sick is that I've gone 3 1/2 days without coffee so hopefully I slept through my caffeine withdraw. I've been reading a lot about the gluten free diet and have often thought about giving it a try but...I do love my bread and it's pretty hard to find anything that doesn't contain wheat... but if I'm gonna try it, now would be as good a time as any.

I had some veggies and leftovers in the refrigerator that needed to be use up so I decided to make pizza's. I used the thin crust recipe I normally use for two...a man pizza for the hubby,and a scaled down pizza for my daycare kiddies but for me, I made a mamma pizza...gluten free...less meat, extra veggies and nooooo hotdogs. Instead of a wheat crust I made a brown rice crust that I have been using for my quiches ever since I found this recipe for a lighter, healthier quiche on Pinterest. For my pizza crust, I added an extra egg.

Source: crunchyrock.com via Marisa on Pinterest

Brown Rice Crust for Pizza
2 c. cooked brown rice
2 eggs
1 c. cheddar cheese
Mix together in a bowl, spread onto a greased cookie sheet and bake at 450 degrees for about 8 min.
Top with pizza sauce and sprinkle on a couple handfuls of cheese, I used a mix of Mozzarella and Cheddar, add your favorite toppings and seasonings and a little more cheese then pop back it in the oven for 15 to 20 min.