It is important to anybody who is gluten intolerant that they can still enjoy a variety of healthy and tasty recipes and this is no different when it comes to pizza! This wheat free recipe will make a delicious and safe pizza recipe that can be enjoyed wholeheartedly.
The Pizza Crust
1 tablespoon of dry yeast
2/3rds cup brown rice flour or sorghum flour
1/2 cup of tapioca flour
2 level teaspoons of xanthan gum
1/2 level teaspoon salt
1 level teaspoon of unflavoured gelatine powder
1 level teaspoon Italian herb seasoning
2/3rds cup of warm milk or non-dairy liquid
1/2 level teaspoon of sugar
1 teaspoon of olive oil
1 teaspoon of cider vinegar
Extra rice flour for sprinkling onto the crust
The Pizza Sauce
1 can (8 oz.) tomato sauce
1/2 level teaspoon of dried oregano leaves
1/2 level teaspoon of dried basil leaves
1/2 level teaspoon of crushed dried rosemary
1/2 level teaspoon of fennel seeds
1/4 level teaspoon of garlic powder
2 level teaspoons of sugar
1/2 level teaspoon of salt
Toppings of your choice to suit your taste and mood!
For the Sauce: Combine all ingredients in a small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. This will make about 1 cup.
For The Crust: Prepare your oven. If you still don’t own a proper pizza oven, you can see some options clicking here. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatine powder, and Italian seasoning on a low speed. Add warm milk, sugar, oil, and vinegar.
Beat on high speed for 2 minutes. (If the mixer bounces around the bowl, the dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) The dough will resemble soft bread dough.
Put mixture on a greased 12-inch pizza pan. Liberally sprinkle rice flour onto dough, and then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings.
Bake pizza crust for 10 minutes. Remove from oven. Top the Pizza Crust with sauce and your preferred toppings. Bake for another 20–25 minutes or until top is nicely browned.
Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635 mg; Fibre 3g (crust and sauce only)
Yield: 6 servings, 1 slice each serving