Thursday, May 29, 2008

Tomatoe Basil Pizza

Pizza Crust

3/4 cup GF Flour Mix (see below)
3/4 cup Light Bean flour Mix
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
1/4 cup liquid egg substitute
1/2 teaspoon vinegar or dough enhancer
1 1/2 tablespoons brown or maple sugar
1 cup of barely warm water
2 1/4 teaspoons dry yeast (1 packet)

Spray a baking sheet or a 15 inch round pizza pan with vegetable oil spray. Preheat oven to 425.

In a small bowl, whisk together the two flour mixes, xanthan gum, baking powder, and salt. Set aside.

In a larger mixing bowl, place the oil, egg substitute, vinegar, and 1 tablespoon of the brown sugar. Measure the water and add the rest of the sugar to it. Drop in the yeast to dissolve.

Beat the egg-oil mix slightly with a handheld mixer at low speed, adding the yeast water. Beat in half the flour. With a spoon, stir in the remaining flour and beat until smooth. Pour the batter onto the prepared baking sheet, and spread with a spatula to a 12 1/2 circle, allowing the edges to stay slightly thicker. Spread on your pizza sauce and add the toppings. Bake for 25-30 minutes. Makes 6 servings.

GF flour mix (can be stored in dry cupboard):

2 parts white rice flour
2/3 part potato starch flour
1/3 part tapioca flour

recipe from: The Gluten-Free Gourmet: Cooks Fast and Healthy

Pizza Toppings

olive oil
tomatoes, sliced
fresh basil
garlic (optional), minced

Drizzle olive oil over unbaked pizza crust. cover crust with tomatoes fairly close together. Sprinkle entire crust with fresh basil leaves. Add garlic if desired.

recipe from: Anne Griffin

1 comment:

Dani said...

If you can't use vegetable oil (corn allergy) what kind of oil would you recommend to use?