| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Gluten-free | 1 | 12" pizza | |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
TOPPING CHOICES 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 ~----
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