 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
Perfect for two and gluten-free dieters, too, this from-scratch pizza created by our Test Kitchen has a tasty crust that holds up well when you add sauce, cheese and various veggies. Plus, it's easy to prepare. Ingredients:
1-1/2 teaspoons active dry yeast |
1/4 cup warm 2% milk (110° to 115°) |
1/3 cup white rice flour |
1/4 cup tapioca flour |
1 teaspoon xanthan gum |
1/2 teaspoon olive oil |
1/2 teaspoon cider vinegar |
1/4 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon dried basil |
1/4 teaspoon dried oregano |
1/8 teaspoon garlic powder |
cornmeal |
3 tablespoons pizza sauce |
2 tablespoons each chopped onion, green pepper and fresh mushrooms |
1/4 cup shredded part-skim mozzarella cheese |
Directions:
1. In a small bowl, dissolve yeast in milk. Let stand for 5 minutes. Add the flours, xanthan gum, oil, vinegar, sugar and seasonings. Mix until a ball forms (dough will be soft).
2. Sprinkle cornmeal over a 7-1/2-in. pizza pan coated with cooking spray. Press dough onto prepared pan, building up edges slightly. Do not let rise. Bake at 425° for 8-10 minutes or until lightly browned.
3. Spread pizza sauce over crust. Top with onion, green pepper, mushrooms and cheese. Bake for 8-12 minutes or until crust is golden and cheese is melted. Yield: 2 servings.
|
|