Ketchup, if I mustard.

Somehow my posts have been mysteriously discarded. I am certain I have left my laptop open at many places in the three years. Let's catch up.

Where have you been my long distance friend?  I have created so many recipes over these short years now. Let's start with one. Let's go for pizza dough from leftovers. Five ingredients are necessary, but add more at your discretion.  Remember I believe in "total utilization."

Gluten free pizza crust.
Preheat oven to 425'

Ingredients:
2 cups cooked rice, more or less
     Leftover cooked rice, white or brown, jasmine, basmati, it doesn't matter, only to you.
1 cup corn tortilla chips
1 large egg
1 Tbsp Italian seasoning (or Spent grain)
1 Tbsp canola oil (or oil or spray you prefer)

Use food processor to purée corn tortillas into a fine powder. Set aside in a large bowl.
Process the cooked rice in the same way. Add to the corn chip purée. Beat egg before combining. Mix with your gloved hands in mixing bowl, until a sticky "dough" is formed. Add Italian seasoning and and cooking oil to batter, lightly incorporate. Spread evenly in a round, flat shape on parchment paper or a greased pizza pan. Pre bake in oven on middle shelf, 20 minutes or until lightly browned. Remove from oven. Reduce heat to 325'

Top with your favorite sauce, cheese and toppings  Bake until cheese melts, approximately 25 minutes or longer if you prefer browned cheese.
Cooking times may vary.

Repost with you favor combinations. I prefer red sauce, pepperoni, banana peppers, pineapple and jalapeños with asiago cheese.

ENJOY!