Pizza - (Adapted from the recipe by Linda Sowry)Gluten Free, Dairy Free, Yeast Free, Soy Free, Corn Free, Peanut Free
Crust (thin-crust style)
½ cup tapioca starch
½ cup white rice flour
1/3 cup arrowroot flour
1 teaspoon baking powder (gluten free)
¼ teaspoon sea salt
1 teaspoon xanthan gum
Seasoning – pinch of each, dried parsley and gluten free, organic Italian seasoning
¾ cup rice milk
¼ cup olive oil
Sauce
½ cup strained tomatoes
¼ tsp sea salt
Pinch of gluten free, organic Italian seasoning
Pinch of dried parsley
Toppings as desired
*This is a very mild sauce. Spice it up with additional spices if desired.
Toppings
Use whatever veggies or meat you like. Simply ensure that whatever meat you use is pre-cooked (turkey-bacon, chicken, etc.), and the veggies (green pepper, onions, tomatoes, broccoli, mushrooms etc.) are thin enough to cook in 5-7 minutes.
Method
Preheat oven to 425 degrees F.
To make the crust, in medium bowl, thoroughly combine the three flours, baking powder, sea salt, xanthan gum, and spices. In a smaller bowl, combine well the rice milk and olive oil and then mix into the dry ingredients to form a very soft, sticky dough (more like a very thick batter). Let the dough sit for 10 minutes to allow it to soak up the moisture, then lightly stir a final time.
Spread carefully on an oiled (olive oil works well) pizza pan or on a cookie sheet lined with baking parchment to form a 10-inch circle, about a ¼-inch thick. Bake 12 to 14 minutes or until lightly browned around edge. Remove from oven.
For the sauce, mix the strained tomatoes with the three seasonings. No need to heat it. Spread a thin layer of sauce over the pizza crust and sprinkle any toppings you want over top.
Return the pizza to the oven and bake 5 to 7 minutes, or untill everything is heated through.
Makes approximately 4 servings.
