Submitted by TRICOTINE

Cookbook creator says: I am going to do this stove top and use quinoa. Make sure if you sub the quinoa as I do you use either pre-washed or rinse it well.
I love this soup & haven't been able to eat it since developing a severe wheat allergy. I just started eating quinoa & love it. Never thought of using quinoa.

Submitted by SINGER1024

Cookbook creator says: This would make a great take along breakfast or dessert for lunch. A nice change from yogurt.

Submitted by GAILNTHENSOME

Delicious and easy (Gluten Free too)
Can be made then frozen until ready to eat
Can be held in your hand--It is Pizza Crust you know
May make into "breadstick" shape rather than pizza crust shape

Submitted by PLATSUZIE

Cookbook creator says: I am going to try this recipe with a panko bread crumb (crushed rice cereal) and also corn meal.

Submitted by CONNIE563

Cookbook creator says: add a small onion (minced), sub quinoa for rice, add 2 or 3 garlic cloves minced, 1 small jalappeno (seeded, deveined & minced), 1/2 red pepper diced, double the amount of taco seasoning and double the amount of tomato sauce as quinoa. Don't pre-cook the quinoa & let it cook away in the oven.

Submitted by LYNSIELOU

Cookbook creator says: Use gf pastry, put a top on instead of a bottom, use corn starch to thicken gravy. Make individual servings, cook, freeze voila lunch to go or a ready made supper. Like this idea.

Submitted by CHEF_MEG

Cookbook creator says: I might sub some home-made yogurt for the sour cream. I try to avoid anything that is processed if I can.

Submitted by ARTEMISINKED

Submitted by ICHIYEN

from the deep south, yummy and gluten free

Submitted by IRISHMOMMY

Treat Yourself :)

Submitted by EPHEMERA