pizza!

[Guest guest]

Last night I made a successful pizza for the first time since we all

started eating vegan gluten free! I have had several unsuccessful

attempts over the past months (nobody would eat them, or eat the

toppings off crust or scrape the 'cheese' off, etc.), but last night I

had to make another one because the boys ate the entire thing before

my husband came home! This combination of pizza fixings got rave

reviews and orders for more next week. They want to go back to a

weekly pizza night. Even making the crust, it took me less than an

hour to put this together. Enjoy!

 

Rose's Melty Cheese (from the files) made without the red pepper and

using Veg. soup powder instead of nutritional yeast made a lovely

white cheese topping

 

onion

mushroom

olives

pinapple

 

TPV reconstited in onion broth boulion with lots of garlic powder and

paprika (like I used to season venison with)

 

Crust: http://www.recipegoldmine.com/glutenfree/gf10.htm

 

Wheat-Free and Gluten-Free Pizza Crust

 

Source: Special Diet Solutions - Carol Fenster, Ph.D.

 

This crispy pizza crust tastes so delicious that your guests won't

know it's wheat and gluten-free. You can hold a slice in your hand and

it won't crumble! You may also shape the dough into four individual

pizzas.

 

1 tablespoon gluten-free dry yeast

2/3 cup brown rice flour or bean flour

1/2 cup tapioca flour

2 tablespoons dry milk powder or non-dairy milk powder*

2 teaspoons xanthan gum

1/2 teaspoon salt

1 teaspoon unflavored gelatin powder

1 teaspoon Italian herb seasoning

2/3 cup warm water (105 degrees F)

1/2 teaspoon sugar or 1/4 teaspoon honey

1 teaspoon olive oil

1 teaspoon cider vinegar

Cooking spray

 

Preheat oven to 425 degrees F.

 

In medium bowl using regular beaters (not dough hooks), blend the

yeast, flours, dry milk powder, xanthan gum, salt, gelatin powder, and

Italian herb seasoning on low speed. Add warm water, sugar (or honey),

olive oil, and vinegar. Beat on high speed for 3 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. (You may also mix

in bread machine on dough setting.)

 

Put mixture into 12-inch pizza pan or on baking sheet (for thin,

crispy crust), 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 contain the

toppings. Bake the pizza crust for 10 minutes. Remove from oven.

Spread pizza crust with your favorite sauce and toppings. Bake for

another 20-25 minutes or until top is nicely browned.

 

Serves 6.

 

Crust only: Calories 138, Fat 1 g, % Fat Cal 8%, Protein 2 g,

Carbohydrate 30 g, Cholesterol 0 mg, Sodium 286 mg, Fiber 2 g

Exchanges - Carbohydrate 2, Fat 1/4

 

* Dairy Alternative: 2 tablespoons tapioca flour or sweet rice flour

in place of the 2 tablespoons dry milk powder or non-dairy milk

powder. However, the crust won't brown as nicely.