Rice biscuits and pizza variations

A commenter asked for my rice biscuits recipe. Really, there is not secret. I just use a basic biscuit recipe that could appear in any cookbook but use rice flour instead of wheat. It helps to use butter or shortening (we use palm shortening from Spectrum) instead of a liquid fat. They turn out a little crumbly, which does not bother us, however to alleviate some of the crumbly-ness, you can add a teaspoon of xanthan gum or even an egg white (which I've yet to try, but maybe I will some time?!)

Here's what I use:
2c brown rice flour
1T baking powder
~1/2t salt
1/4-1/2c fat (depending on how I feel that day!)
liquid (start with 3/4c; use water, 'milk', juice, stock - depending on what you are serving with the biscuits)

Sometimes I'll add other seasons to suit the meal. For example:
- garlic, dehydrated onions bits and parmesan cheese to make 'garlic cheese biscuits'.
- italian seasons and olive oil for the fat
- cinnamon, cloves, ginger, nutmeg, cardamom and stevia for a sweet biscuit (put on top of fruit in crock pot like 'dumplings' or put fruit over the biscuit like a 'cake')

We top our biscuits will all sorts of stuff ..
- veggies
- gravy
- fruit

Or just eat them plain!

The same commenter asked what we put on our veggie pizza. Simple! Whatever veggies we have on hand :) Sometimes I use a biscuit recipe for the crust ... this makes a real 'dough-y' crust, but we like it and it's quick. Other times I'll just make a batch of pizza dough (let the bread machine mix it for me). Pizza sauce is a can of tomato paste with pizza-sauce-type seasonings (oregano, salt, garlic, onion and a bit of sweetener ... and of course water to thin it out). We top it with whatever is on hand ... broccoli, carrots, zucchini, bell peppers, olives, onions, tomatoes, mushrooms, pine nuts, etc.
Since we try our best to avoid dairy, I leave off the mozzarella cheese. Sometimes I'll sprinkle a little parmesan cheese over it. Other times I might make a creamy white sauce and drizzle that in a pretty pattern. Usually though ... we just leave it as it is.

A variation ... use garbanzo flour and make 'garbanzo pancakes'. Basically just flour, pizza-type seasons and water. Cook like pancakes in olive oil; they will be FLAT. Dip in pizza sauce. YUM! Sometimes I'll top one side with chopped tomatoes and black olives right after I put them on the pan; they get baked into the 'pancake'.

Another variation ... 'focaccia bread'. MMMM. I don't know if what we do is authentic or not, but who cares! I make a recipe or two of wheat bread dough, roll it out into desired shape, top with sauteed onions, fresh tomatoes, black olives and salt. Drizzle a little olive oil over all and bake till the bread is done. Maybe I'll make this today and put pictures on here ... it sounds really good.

That's all the time I have for now. Have a wonderful day.

In Christ,
Joanne