<<Disclaimer: Verify this information before applying it to your situation.>> Here are an alternative of the dough type pizza crust: ---------------------------------------------------------------------------- Pasta Pizza Serving Size : 8 Preparation Time :0:20 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ ---------------------------- 1 lb GF elbow macaroni or other pasta shape 1 tbsp Italian seasoning 2 cloves garlic -- crushed 1/2 tsp red pepper -- crushed 1 8 oz can tomato sauce 1/4 c GF Parmesan cheese 1 15 oz can stewed tomatoes 2 c any combo. vege. celery, onions, red and green bell peppers, zucchini, carrots, or spinach 1/2 c peas 1 c GF mozzarella cheese -- shredded Preheat oven at 400. In a pot of boiling water, cook pasta until just underdone; drain. Place pasta in a 9"x13" baking dish that has been sprayed with cooking spray; toss with Italian seasoning, garlic, crushed red pepper, tomato sauce, and Parmesan cheese. Pour stewed tomatoes over the top, then layer remaining ingredients, ending with the mozzarella cheese. Bake 25 to 30 . ---------------------------------------------------------------------------- Polenta Pizza Have one of those boxes of polenta at home (the tube stuff doesn't really work for this. If you want to make it more from scratch, feel free!). Make it. While it sits on the stove top, chop up veggies. Red, green, and yellow peppers are 'fun' (wheeeeee), while mushrooms and onions tend to be 'on hand'. When the polenta is ready, pour into a pyrex pan (round, square, heck even non-Pyrex is fine so long as it is flat). Cover with spagetti sauce and veggies. Bake. Eat. My less ff female friend (less ffff???) puts low fat skim mozarella on it, I don't. Enjoy! ---------------------------------------------------------------------------- RICE PIZZA Crust: ---------------------------------------------------------------------------- 3 c. cooked rice 2 eggs, beaten 1 c. grated GF Mozzarella cheese Topping: 2 cans (each 8 oz.) tomato sauce 1 c. grated GF Mozzarella cheese 1/2 tsp. each oregano, basil, garlic powder and salt 2 Tbsp. grated GF Parmesan cheese Crust: Combine rice, eggs and cheese and press into 12-inch greased pizza pan or 2 (9-inch) pans. Spread evenly with a spatula. Bake at 450 degrees for 20 minutes. Topping: Combine sauce and seasonings and spread over rice crust. Top with Mozzarella and Parmesan cheeses. Bake 10 minutes longer. Cut into wedges. Serves 6. Note: You may use your favorite gluten free pizza sauce instead of making it if you desire. ----------------------------------------------------------------------------= Rice-Crust Pizza 1 cup coarsely grated carrots 3 tsp. minced fresh basil or 1 tsp. dried basil 1/2 cup GF cottage cheese 2 1/2 cups cooked brown rice 1/3 cup GF flour mix 1 cup canned tomato sauce 2 Tbsp. finely chopped onions 1 1/2 (6 oz.) cups shredded GF mozzarella cheese For the crust, place the carrots in a strainer. Place unopened can of fruit or vegetables on top to squeeze the excess liquid from the carrots. Let drain for 20 minutes, then pat dry with paper towels. In a large bowl, stir together the cottage cheese, flour, onions, and 1 1/2 teaspoons of the fresh basil or 1/2 teaspoon of the dried basil. Then stir in the carrots and cooled rice. Spray a 13"x 9" baking pan with no-stick spray. Spread the crust mixture in the bottom and about 1/4-inch up the sides of the pan. Bake at 350=B0F for 25 minutes. Then broil 4 inches from the heat about 2 minutes or until the crust is browned, without burning the carrots. Spread the tomato sauce on the crust and top with the cheese.* Then sprinkle with the remaining 1 1/2 teaspoons of fresh basil or 1/2 teaspoon dried basil. Bake at 350=B0F for 15 to 20 minutes or until the cheese is bubbly and light brown. Slice and serve. *To jazz up this pizza, scatter 1 cup of chopped cooked vegetables over the tomato sauce. Sprinkle with the cheese and bake as directed. Broccoli, artichoke hearts, carrots, cauliflower, peppers, onions, and mushrooms are good choices. Makes 8 servings. ---------------------------------------------------------------------------- Spaghetti Pie 1 tablespoon olive oil 4 cups cooked GF spaghetti (1/2 pound uncooked) 1 1/2 cups tomato sauce (half a 26-ounce jar) 1/2 cup grated GF Parmesan cheese 10 fresh basil leaves 12 cup grated GF mozzarella or Monterey Jack cheese Extras (you choose): A handful of sliced black olives 10 mushrooms, cleaned and sliced 1/2 cup bell pepper slices Wash hands. Combine ingredients. Bake in oven. This recipe makes about 4 servings. It takes about 15 minutes to prepare and another 30 minutes to bake. That's a total of 45 minutes, start to finish ---------------------------------------------------------------------------- Zucchini-Crust Pizza 3 1/2 cup coarsely grated zucchini salt 3 eggs, beaten 1/3 cup GF flour mix 1/2 cup grated GF mozzarella cheese 1/2 cup grated GF parmesan cheese 1 Tbsp. fresh basil, minced salt and pepper to taste Salt zucchini and let stand 15 minutes to draw out moisture. Squeeze the moisture out really well. Combine zucchini with remaining ingredients and spread onto a medium pizza pan that has been well oiled. Bake at 350 F for 25-30 minutes until surface is dry and firm. Brush top with oil and broil under moderate heat for 5 minutes. Top with desired pizza toppings and bake at 350 F for 20-25 minutes. Cut into squares. ---------------------------------------------------------------------------- Spaghetti Pizza Nonstick vegetable oil cooking spray 1 pound GF spaghetti, cooked and drained 2 cups prepared GF spaghetti sauce, divided use 1 1/2 cups grated mozzarella cheese, divided use 3 large eggs, slightly beaten Your choice of favorite pizza toppings Preliminaries: Heat oven to 350 degrees. Coat a 9-by-13-inch baking pan with cooking spray. Cook noodles according to package directions and drain. Procedure: Return cooked pasta to pot. Mix in one cup spaghetti sauce, 1 cup of the grated cheese and beaten eggs. Mix until noodles are well coated. Spread mixture evenly in the prepared pan. Bake in preheated oven for 15 minutes. Remove from oven and spread remaining spaghetti sauce over baked noodles. Top with favorite pizza toppings and sprinkle with remaining cheese. Return to oven and bake an additional 10 to 15 minutes until cheese is melted. Presentation: Remove from oven and let cool five minutes. Cut into squares and serve hot. A crisp tossed salad rounds out the meal. ---------------------------------------------------------------------------- Mireille, Waterloo Quebec. To see thousands more of GF recipes, go to http://forums.delphi.com/celiac/messages