Gluten-Free Savory Pizza

From our gluten-free pizza night on February 10th…


  • Prepare the gluten-free rice crust or gluten-free doughy crust.
  • Spread on the pesto and tomato-eggplant sauce.
  • Cover with shredded cheese.
  • Garnish with various toppings.
  • Bake it in the oven.


Rice Pizza Crust


  • 2 cups water
  • 1 cup uncooked long-grain white rice
  • 1 egg, beaten
  • ½ cup shredded mozzarella cheese


  • Place water and rice in a medium saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • In a medium size mixing bowl, mix together cooked rice, beaten egg, and mozzarella cheese. Press mixture evenly into a lightly greased pizza pan or baking dish.
  • Bake in preheated oven for 10-15 minutes, or until set. Remove crust from oven, and let cool slightly.
  • Top with sauces, cheese, and sliced vegetables, and bake until toppings are done.

Modified from:

Pesto Sauce: Blend all the ingredients together in a food processor.

  • 1 bunch basil, washed and with the leaves separated from the stems.
  • 4 cloves garlic.
  • 1/2 -1 cup parmesan cheese.
  • 1/8 – ¼ cup olive oil.

Tomato Eggplant Sauce: sauté all the ingredients in a pan on the stove.

  • 2 Tbs olive oil.
  • 1 can diced tomatoes.
  • 1 eggplant, peeled and diced into 1-inch cubes.
  • 2 cloves garlic, minced.
  • Dried herbs: basil, thyme, oregano.


  • Sliced onion.
  • Sliced peppers.
  • Sliced mushrooms.

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