Pizza crust and sauce

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Carol Fenster's Pizza Crust & Pizza Sauce

Reprinted with permission from Carol Fenster, Ph.D. of Savory Palate Press

(800) 741-5418 (for more recipes: www.savorypalate.com)

Copyright© 2001

Pizza Crust

 

1 tablespoon dry yeast

 

2/3 cup brown rice flour or garbanzo/fava bean flour*

 

1/2 cup + 2 tablespoons tapioca flour

 

2 teaspoons xanthan gum*

 

1/2 teaspoon salt

 

1 teaspoon unflavored gelatin powder

 

1 teaspoon Italian herb seasoning

 

2/3 cup warm milk (110º) or non-dairy liquid

 

1/2 teaspoon sugar or honey

 

1 teaspoon olive oil

 

1 teaspoon cider vinegar

 

Extra rice flour for sprinkling

 

 

 

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

 

 

 

*Available at health food stores by Authentic Foods, Bobs Red Mill,

Gluten Free Pantry, Ener-G Foods and Miss Roben's.

 

Gluten-free pizza never tasted so good!

 

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 425º. 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).

 

Calories, 153; Fat 1.5g, Protein 4g; Carb. 33g; Chol.1 mg; Sodium 635

mg; Fiber 3g (crust and sauce only)

 

General Information: info. 2002 by Savory

Palate, Inc.

The material on this website is for informational purposes only

and should not be used as medical advice. Consult your health

professional.