Jenna's Wheat & Dairy Free Pizza

"Mozzarella cheese" cream base:
1/8 cup olive or canola oil
½ cup white rice flour
¼ cup garbanzo bean flour (can subsitiute another flour)
2 heaping tablespoons tapioca starch
Salt/pepper to taste

homemade or favorite brand tomato sauce

1 baked home made or favorite brand prepared pizza crust

Heat 1/8 cup olive oil in a medium saucepan over medium heat. Stir in the rice & garbanzo flours and tapioca starch and cook for at least 3 minutes to get rid of the raw flour taste. Add salt & pepper and spices if depsired. Continue stirring over medium heat. Slowly whisk in rice milk, about 1/4 cup at a time, stopping & stirring after each addition and giving it a chance to thicken. (Note: You may not need all the milk, you may need a little more. It's ok if you have lumps, you can puree it in a blender)

Spoon tomato sauce onto a crust and spread to 1/2" from the edge.

Drizzle the "cheese" while its warm over the tomato sauce on the crust. Bake slightly under broiler on high until "cheese" has puffed slightly and browns a little.

The recipe as written above is dairy free, wheat/gluten free, soy free and nut free. Contains tomato and beans.

Note: I used Barkat White Rice Pizza Crust for the crust. I also used a garden vegetable & basil tomato sauce. Be aware that many prepared sauces use sheeps milk or parmesean cheese as an ingredient - even in the marinara or "tomato & basil" versions. Jenna was very happy with this dish!