Wheat-free pizza crust is perfect for those with allergies and the herbed pizza sauce is made in 15 minutes.
- Pizza Crust:
- 1 Tablespoon dry yeast
- 2/3 cup brown rice flour
- 1/2 cup tapioca flour
- 2 teaspoons xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon unflavored vegan gelatin powder
- 1 teaspoon Italian herb seasoning
- 2/3 cup warm milk (110 degrees F.) or non-dairy liquid
- 1/2 teaspoon sugar
- 1 teaspoon olive oil
- 1 teaspoon cider vinegar
- Extra rice flour for sprinkling
- 1 can 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 or hing
- 2 teaspoons xylitol
- 1/2 teaspoon salt
- Toppings of your choice
Sauce: Combine tomato sauce, oregano, basil, rosemary, fennel seeds, garlic powder/ hing, sugar, and salt 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 425 degrees F. 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.
Put mixture on a 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 to 25 minutes or until top is nicely browned.
Prep Time: 15 minutes - Cook Time: 25 minutes - Total Time: 40 minutes