---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Quick and Easy Pizza
  Categories: Main dish, Gluten-free
       Yield: 1 12 pizza
  
   2 1/2 c  Rice flour
     1/4 oz Gluten-free quick rise yeast
       1 ts Salt
     1/2 ts Xanthan gum
   1 1/4 c  Warm water; divided
            -- (120-130 degrees F.)
       3 tb Olive oil
       1 tb Honey
            Cornmeal (optional)
       1 c  Prepared pizza sauce
 ------------------------------TOPPING CHOICES------------------------------
            Sliced tomatoes
            Sliced onions
            Sliced mushrooms
            Sliced olives
            Sliced zucchini
            Sliced yellow squash
            Sliced bell peppers
            -- (red or yellow)
            Sliced jalapeno peppers
            Diced ham
            Cooked ground beef
            Fresh herbs
     1/2 c  Mozzarella cheese
  
   Combine flour, yeast, salt and xanthan gum in large bowl.  Stir in 1 cup
   water, olive oil and honey.  Use hands to work dough (dough will be soft
   and crumbly).  Add just enough of the remaining 1/4 cup water to hold
   mixture together.  Knead dough in bowl 5 minutes.  Cover; let rest 10
   minutes.  Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
   desired.  Flatten dough into round disk; press dough into pan. Add sauce,
   desired toppings; sprinkle cheese over toppings.  Bake in 425 degree F.
   oven 20 to 30 minutes, or until crust is brown and cheese melted.  (Timing
   varies according to amount and number of toppings.)  Use a sharp knife or
   pizza wheel to cut into wedges.
   
   Each slice provides:
   * 196 calories
   * 5 g. protein
   * 6 g. fat
   * 30 g. carbohydrate
   * 1 g. dietary fiber
   * 6 mg. cholesterol
   * 366 mg. sodium
   
   Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
   (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.
   
   Source: Basic Rice Recipes for those with allergies
   Reprinted with permission from USA Rice Council
   Electronic format courtesy of Karen Mintzias
  
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