- 1 Tbsp. dry yeast
- 2/3 c. sorghum flour*
- 1/2 c. tapioca flour*
- 2 tsp xanthan gum*
- 1/2 tsp salt
- 1 tsp unflavored gelatin pwdr (Knox)
- 1 tsp Italian herb seasoning
- 2/3 c. hot lowfat milk (110F)
- 1/2 tsp sugar
- 1 tsp extra virgin olive oil
- 1 tsp cider vinegar Extra rice flour for sprinkling
- 1 can (8 ounce.) tomato sauce
- 1/2 tsp dry oregano leaves
- 1/2 tsp dry basil leaves
- 1/2 tsp crushed dry rosemary
- 1/2 tsp fennel seeds
- 1/4 tsp garlic pwdr
- 2 tsp sugar
- 1/2 tsp salt Toppings of your choice
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Carol Fenster's Gluten Free Pizza Crust And Pizza Sauce
- *Available at health food stores or possibly on-line from Authentic Foods, Bobs Red Mill, Gluten-Free Pantry, Miss Roben's, and Ener-G Foods.
- Sauce:1. Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer for 15 min, while Pizza Crust is being assembled.
- Makes about 1 c..
- Crust:1. Preheat oven to 425F. In medium mixer bowl using regular beaters (not dough hooks), blend all ingredients on low speed.
- 2. Beat on high speed for 3 min. (If the mixer bounces around bowl, dough is too stiff. Add in water if necessary, one Tbsp. at a time, till dough does not resist beaters.) Dough will resemble soft bread dough.
- 3. Put mix on 12-inch pizza pan or possibly baking sheet (for thin, crispy crust), or possibly 11 x 7-inch pan (for deep-dish version) which has been coated with cooking spray. 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.
- 4. Bake pizza crust for 10 min. Remove from oven. Top Pizza Crust with sauce and your preferred toppings. Bake another 20-25 min or possibly till top is nicely browned.
- Serves 6 (1 slice per serving).
- This pizza garners national accolades because it's so similar to the real thing. Freeze the partially baked crusts (after first 10 min of baking) and you'll always be prepared. Pizza
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