Title: Quick and Easy Pizza
Categories: Main dish, Gluten-free
Yield: 1 12" pizza
2 1/2 c Rice flour
1/4 oz Gluten-free quick rise yeast
1 ts Salt
1/2 ts Xanthan gum
1 1/4 c Warm water; divided
-- (120-130 degrees F.)
3 tb Olive oil
1 tb Honey
Cornmeal (optional)
1 c Prepared pizza sauce
------------------------------TOPPING CHOICES------------------------------
Sliced tomatoes
Sliced onions
Sliced mushrooms
Sliced olives
Sliced zucchini
Sliced yellow squash
Sliced bell peppers
-- (red or yellow)
Sliced jalapeno peppers
Diced ham
Cooked ground beef
Fresh herbs
1/2 c Mozzarella cheese
Combine flour, yeast, salt and xanthan gum in large bowl. Stir in 1 cup
water, olive oil and honey. Use hands to work dough (dough will be soft
and crumbly). Add just enough of the remaining 1/4 cup water to hold
mixture together. Knead dough in bowl 5 minutes. Cover; let rest 10
minutes. Lightly grease 12-inch pizza pan; sprinkle with cornmeal, if
desired. Flatten dough into round disk; press dough into pan. Add sauce,
desired toppings; sprinkle cheese over toppings. Bake in 425 degree F.
oven 20 to 30 minutes, or until crust is brown and cheese melted. (Timing
varies according to amount and number of toppings.) Use a sharp knife or
pizza wheel to cut into wedges.
Each slice provides:
* 196 calories
* 5 g. protein
* 6 g. fat
* 30 g. carbohydrate
* 1 g. dietary fiber
* 6 mg. cholesterol
* 366 mg. sodium
Variation: Basil-Garlic Pizza Dough: Add 1 tablespoon chopped fresh basil
(or 2 teaspoons dried) and 2 cloves minced garlic after the honey.
Source: Basic Rice Recipes for those with allergies
Reprinted with permission from USA Rice Council
Electronic format courtesy of Karen Mintzias
