Zucchini-Crust Pizza (Gluten-Free)

This recipe comes to us from Carol Fensters cookbook: Special Diet Solutions.
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...

This recipe comes to us from Susan Mullikin.
4 cup shredded zucchini, drained and squeezed dry (I wrapped it in a dish towel and twisted it)
2 cup cooked rice
1 ½ cups mozzarella cheese
1 cup parmesan cheese
2 eggs
1 lb. ground beef
1 med. onion, chopped
1 ½s cup spaghetti sauce
1 teaspoon oregano
½ teaspoon salt
2 cups shredded cheddar cheese
Combine zucchini, rice, cheeses and eggs. Press into greased 15 x 11 pan. Bake at 400F for 20-25 minutes until it sets and is lightly brown. In a pan, brown the beef with onions then drain the fat and stir in sauce and spices, and spoon over the top of crust. Sprinkle with cheddar cheese. Bake @ 400F for 15 minutes. Let stand for 5 minutes before serving.
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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...

This recipe comes to us from Barbara Hicks. 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, pr...