Recipes for the Soul---Gluten Free Pizza Crust and Sauce

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Pizza Crust

1 tablespoon dry yeast 2/3 cup sorghum flour*1/2 cup tapioca flour*2 teaspoons xanthan gum*1/2 teaspoon salt1 teaspoon unflavored gelatin powder (Knox)1 teaspoon Italian herb seasoning2/3 cup warm milk (110º) 1/2 teaspoon sugar 1 teaspoon olive oil1 teaspoon cider vinegarExtra rice flour for sprinklingPizza Sauce1 can (8 oz.) tomato sauce 1/2 teaspoon dried oregano leaves1/2 teaspoon dried basil leaves1/2 teaspoon crushed dried rosemary1/2 teaspoon fennel seeds1/4 teaspoon garlic powder2 teaspoons sugar 1/2 teaspoon saltToppings of your choice*Available at health food stores or on-line from Authentic Foods, Bobs Red Mill, Gluten-Free Pantry, Miss Roben's, and Ener-G Foods.Sauce1. Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup. Crust1. Preheat oven to 425º. In medium mixer bowl using regular beaters (not dough hooks), blend all ingredients on low speed. 2. Beat on high speed for 3 minutes. (If the mixer bounces around bowl, dough is too stiff. Add water if necessary, one tablespoon at a time, until dough does not resist beaters.) Dough will resemble soft bread dough. 3. Put mixture on 12-inch pizza pan or baking sheet (for thin, crispy crust), or 11 x 7-inch pan (for deep-dish version) that has been coated with cooking spray. Liberally sprinkle rice flour onto dough, then press dough into pan, continuing to sprinkle dough with flour to prevent sticking to your hands. Make edges thicker to hold the toppings. 4. Bake pizza crust for 10 minutes. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice per serving).

 

 

 

 

 

 

 

 

 

 

 

 

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