Wheat Free Recipe
Thin and crispy Pizza Crust, not thick and soft like a traditional crust. Add pizza sauce and desired toppings. Uses olive oil because it's the healthy "liquid gold" of fats, and honey to sweeten just a bit.
2-1/2 cups rice flour
1/4 ounce gluten free quick rise yeast
1 teaspoon salt
1/2 teaspoon xanthan gum
3 tablespoons olive oil
1-1/2 cup warm water divided (120-130 degrees)
1 tablespoon honey
1 cup prepared pizza sauce
Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup water, olive oil and honey.
Use hands to work dough (dough will be soft and crumbly). Add just enough of the remaining 1/4 cup water to hold mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10 minutes.
Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if desired. Flatten dough into round disk; press dough into pan. Add sauce, and desired toppings.
Bake at 425 degrees 20 to 30 minutes, or until crust is brown and cheese melted. (Timing varies according to amount and number of toppings.) Use a sharp knife or pizza wheel to cut into wedges.
Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil (or 2 teaspoons dried) and 2 cloves minced garlic after the honey.
Yield: One 12 inch pizza crust
You may also like...
Wheat Free Tip
Organic Quinoa is an ancient grain from South America and it contains the highest protein content of all grains at about 20 percent. Quinoa can be used in place of oats or rice and is used in pasta and cereals.