crust:
3 cups cooked brown rice
1/2 cup sesame seeds
1 cup grated mozzarella

sauce:
3 tbls butter
3 tbls whole wheat flour (sub with non-wheat thickening agent
1 1/2 cups milk
3 tbls paprika

topping:
1 cup steamed broccoli
1 cup sliced & sauteed mushrooms
1 cup sauteed zucchini
2 sliced tomatoes
1/2 lb sliced Muenster cheese
1/2 onion, thick sliced and sauteed
3-4 garlic cloves, sliced and sauteed
1/2 tsp oregano

Allow rice to cool, then combine with remaining crust ingredients. Pat into greased 12-inch pizza pan and bake at 400 degrees F for 20 minutes.

Make the sauce: Melt butter, add flour, and stir over medium heat for 1 minute. Whisk in milk and paprika, then continue stirring over medium heat until sauce thickens. Spread sauce over baked crtust.

Prepare topping vegetables as directed. Arrange, along with Muenster and oregano, on top of pizza. Broil for 5 minutes until cheese melts.

Severs 4-6.

I have one that uses rice too mixed with egg. They were calling it pizza bap. It looks really good. I was thinking I might make it for a pot luck. Actually I have a recipe for a regular gluten free pizza crust too that is just wonderful. You can't tell the difference from regular pizza dough. I even fed it to kids and they loved it. Unfortunately when you need to eat with out wheat there aren't a lot of pre-made things that are worth eating.

This recipe started life as the base for a tomato tart. But if you make it flat instead of pie-crust shaped, and add the toppings of your choice, you have a pizza. Wheat intolerant folks can substitute rice or bean flour for the all purpose flour.

2 cups grated russet potatoes
1 small onion, finely chopped
2-3 garlic cloves, crused
1 egg, lightly beaten
1/4 cup all purpose flour
Salt & pepper to taste

Preheat oven to 375F

Squeeze as much moisture as possible from potatoes. Combine with onion, garlic, egg, flour, salt & pepper and mix well.

Oil a 10-inch pie pan and transfer the mixture to it, spreading evenly across the bottom and up the sides, as for a pastry crust.

Bake until well browned around the edges, about 30 minutes. Remove from oven, fill and bake immediately.

It's important to go directly from the making and baking of the crust to the filling and baking of the pie or the bottom can become soggy and tough.

These both sound fantastic, Brook- thanks for sharing! They almost sound similar to a Spaghetti Pie to me...

I've never had a spaghetti pie, Kevin. What the story?