Pizza Crust & Pizza Sauce Pizza Sauce:
- 1 can (8 oz.) tomato sauce
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon dried basil leaves
- 1/2 teaspoon crushed dried rosemary
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon garlic powder
- 2 teaspoons sugar
- 1/2 teaspoon salt
- Toppings of your choice
Pizza Crust:
- 1 tablespoon dry yeast
- 2/3 cup brown rice flour or garbanzo/fava bean flour
- 1/2 cup tapioca flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon unflavored gelatin powder (Knox)
- 1 teaspoon Italian herb seasoning
- 2/3 cup warm milk
- 1/2 teaspoon sugar or honey
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar
- Extra rice flour for sprinkling
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Directions:
Sauce: 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.
Crust: Preheat oven to 425ºF. In medium mixer bowl using regular beaters (not dough hooks), blend the yeast, flours, xanthan gum, salt, gelatin powder, and Italian seasoning on 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. (You may also mix in bread machine on dough setting.) Put mixture on lightly greased 12-inch pizza pan. 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. Bake pizza crust for 10 minutes. Remove from oven. Top pizza crust with sauce and your preferred toppings. Bake for another 20-25 minutes or until top is nicely browned. Serves 6 (1 slice per serving).
Recipe By: Carol Fenster
