I'm up far too early this morning... groan!! Our cat was by my pillow snoring (huh?), the baby was stirring, and the wind is blowing fiercely. I'm a very light sleeper, and I've heard that while still breastfeeding, moms are 'programmed' to sleep light, even if they don't need to nurse during the night.
Anyhow, when one can't sleep, one can blog! I made this Brown Rice Pizza from Vive le Vegan! last week, but I'm just now getting to post the picture (it's that neverending contest... Harmonia, please e-mail me!).
This is truly a gluten-free pizza crust, made from short grain brown rice. Since the rice is sticky, it holds together to take a pizza crust form. Of course it does not have the texture or taste of traditional crusts, but that's what I like about it. It's a wholesome brown rice crust that is lightly seasoned with herbs, pictured below.
I veered some from the toppings listed in my recipe (please do the same and use what you like and have in your fridge/pantry), and roasted sliced mushrooms, onions, and zucchini, and then sprinkled on sliced olives, toasted pine nuts, and fresh diced tomatoes. Yes, there is a piece with a lot of 'extras' - artichokes and olives - a special treat for our 4 year old!