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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
1 to 2 teaspoons sugar, to taste
1/2 teaspoon salt
Toppings of your choice
Sauce: Combine all ingredients in small saucepan and bring to boil over medium
heat. Reduce heat to low and simmer 15 minutes, while Pizza Crust is
being assembled. Makes about 1 cup.
Crust: Preheat oven to 425ºF. In small bowl, dissolve yeast and sugar in milk.
In medium mixer bowl, beat flours, xanthan gum, salt, and seasoning on
low speed. Add yeast-mixture, 1 teaspoon of the oil, and vinegar and
beat until blended, about 30 seconds. Dough will be soft.
Put dough
on lightly greased 12-inch nonstick pizza pan and liberally sprinkle
with white rice flour. Press dough to edges of pan, con-tinuing to
sprinkle with flour to prevent stick-ing to your hands. Make edges
thicker to hold toppings. |
Gluten-free
pizza never tasted so good!
Pizza Crust
3/4 cup warm milk (110º) or non-dairy
liquid
1 tablespoon active dry yeast
2 teaspoons sugar
1/2 cup sorghum flour*
1/2 cup tapioca flour
2 teaspoons xanthan gum*
1/2 teaspoon salt
1 teaspoon Italian herb seasoning
3 teaspoons olive oil, divided
2 teaspoons cider vinegar
White rice flour for sprinkling
Shortening for greasing pan
*Available
at natural food stores |
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Bake crust 10 minutes. Remove from oven.
Spread crust with sauce and your choice of toppings. Bake another 15 to 20
minutes or until top is nicely browned. Remove from oven, brush outer crust with
remaining oil, and serve immediately. Serves 6 (1 slice per serving).
Calories (crust and sauce only), 180; Fat
4g, Protein 4g; Carbs 34g; Cholesterol 4 mg; Sodium 604 mg; Fiber 3g
PIZZA 101 - Click here for a series of photos and instructions to make a
gluten free pizza. |