Earlier I made a focaccia bread that is quite suitable for a pizza crust. My original intent was to use that as the crust and spread it thinner. I am testing a mix1 for a cookbook, so I decided to use that mix instead. The total flour used is 1 1/4 cup + 2 tablespoons.
The mix used has xanthan gum included, so if your mix does not have it, please add some form of ‘gum’.
I like to add a little flavoring to my pizza crust, is the reason there are seasonings listed with the Dry Ingredients. There is a product called dough enhancer which includes ascorbic acid, soy lecithin and ginger. I added individual amounts of each ingredient to mimic that product.
I am usually ‘conservative’ when it comes to adding cheese, so feel free to add a bit more.
Choose what ever you like for toppings as this is more about making an easy gluten free crust from scratch.
Easy Pizza - Gluten-free
1 1/4 cup Whole Grain Mix - Self-Rising1 (recipe) or any mix that has more fiber than the ‘ well known quick mix’.
2 tbsp flax seed meal (ground flax seeds)
1/8 tsp xanthan gum
1/4 cup garbanzo bean flour
1/4 tsp ginger powder
1/8 tsp ascorbic acid
1/8 tsp unflavored gelatin
1 1/8 tsp yeast
1 tsp soy lecithin granules
1/2 tsp salt
1 tsp Dehydrated Minced Onion
1/4 tsp fennel seeds, crushed
1 tsp Perfect Pinch Salt-free Savory Southwest Seasoning
1/4 cup liquid egg product (or 1 egg)
2 tsp raw honey (or sugar)
1 1/2 tbsp oil, grape seed
3/4 cup warm water, (plus more by teaspoon as needed)
1/4 tsp cider vinegar
1/4 cup pepper jack cheese, shredded
4 oz. Parmesan or Romano or Swiss cheese, shredded (real refrigerated cheese)
1 cup spinach, raw, roughly chopped
4 large basil leaves, chopped (about 1/4 cup)
1/2 large diced green bell pepper
1/2 large diced red bell pepper
1 cup onions, thinly sliced in rings (1/2 medium sized)
1 pkg. pepperoni slices (4 to 6 serving size)
1 tsp Bragg's Organic Sprinkle (or other dried herb seasoning or Herbes de Provence)
Prepare the toppings and set aside.
Whisk all the dry ingredients together in a mixing bowl.
Mix all Wet Ingredients together.
Add the Wet Ingredients to the mixing bowl and beat for about 2 minutes, scraping down.
Generously grease a 15-inch baking pan with shortening. Use a smaller pan if you want a thick crust.
Shape and smooth out the dough to the shape of the pan. Smooth out the top with a little oil. Cover and allow to rise.
Pre-heat the oven to 400F. Bake the crust for about 10 minutes
Gently place the toppings over the crust in the order you desire, leaving the cheese for last. Sprinkle the spice mix over the top. Sprinkle the pepper jack cheese over the top
Bake for about 20 minutes until bread is browned along the edges.
Sprinkle the remaining cheese over the top, Return to oven for about 10 minutes to melt the cheese.
Remove from oven. Allow to cool about 5 minutes. Cut and serve.
Yield: 1 15-inch pizza
Nutrition (per serving): 375 calories, 20g total fat, 5.5g monounsaturated fat, 3.5g polyunsaturated fat, <1g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 7g saturated fat, 40mg cholesterol, 674.6mg sodium, 317.7mg calcium, 313.4mg potassium, 51.3mcg folate, 344.1mg phosphorus, 13.5mg phytosterols, <1mcg lycopene, 14.6mcg selenium, <1mg thiamin, 1.2mcg vitamin b12, <1mg vitamin b6, 29.9mg vitamin c, 10.1IU vitamin d, 2.2mg zinc, 31.9g carbohydrates, 5.1g fiber, 26.8g net carbohydrates, 5.7g sugar, <1g fructose, <1g galactose, 1g glucose, <1g lactose, <1g maltose, <1g sucrose, 17.6g protein.
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