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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This pizza crust is pick-up-able. Leaving the jallepenos off will reduce the hottness, but I like the spice. Ingredients:
1 cup rice flour (brown) |
1/2 cup potato starch |
1 1/2 teaspoons xanthan gum |
1 teaspoon salt |
2 tablespoons sugar |
3/4 cup warm water |
1 tablespoon fast rise yeast |
1 tablespoon olive oil |
2 egg whites, beaten slightly |
1/2 teaspoon apple cider vinegar |
olive oil, for brushing (optional) |
1/4 cup low-fat cheddar cheese |
1/4 cup fat free mozzarella cheese |
4 ounces canadian bacon |
1/4 cup pineapple |
2 ounces jalapenos |
Directions:
1. Preheat oven to 400 degrees.
2. In the bowl of a heavy-duty mixer, place flours, xanthan gum, and salt.Blend with mixer on low.
3. In a small bowl dissolve the sugar in the water, and add yeast. Wait until the mixture foams slightly, then blend into the dry ingredients.
4. Add the butter, egg whites, and vinegar.Beat on high for 3 minutes.
5. Cover the dough and let rise in a warm place until doubled in bulk, 20 to 25 minutes.
6. To form your pie, spoon dough onto greased and cornmeal-dusted cookie sheet or pizza stone. If desired, brush with olive oil and garlic.
7. Bake 30 minutes.
8. pull out and add your sauce, cheese and toppings.
9. Bake another 15 minutes or until cheese melts.
10. Enjoy!
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