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Nutritional information per serving (based on 12 servings for 2 pies):
Calories 114 (9% from fat) • carb. 23g • pro. 3g • fat 1g • sat. fat 0g
• chol. 0g • sod. 286mg • calc. 1mg • fiber 1g
Gluten-Free Pizza Dough
Finally! Pizza that folks with allergies can cheer about.
Makes about 1 pound dough (about two 10-inch crusts)
¾ cup tapioca flour
¾ cup white rice flour, plus additional for dusting and rolling
1
⁄3 cup quinoa flour
1
⁄3 cup arrowroot flour
1 teaspoon xanthan gum
1 teaspoon kosher salt
2 teaspoons granulated sugar
½ cup rice milk
¼ cup water
2 tablespoons extra virgin olive oil
Extra rice flour for dusting and rolling
1. Put the flours, xanthan gum, salt and sugar into the bowl of a
Cuisinart® Stand Mixer fitted with the dough hook. Mix on speed 3 to
combine. Stir the rice milk, water and olive oil together in a liquid
measuring cup.
2. With the stand mixer running on speed 3, slowly add the liquid
ingredients. Once a dough ball is formed, knead the dough for about 1
to 2 minutes between speeds 4 and 5. Should dough seem dry, add 1
tablespoon of additional water to the bowl at a time while mixing until
the dough ball is able to clean the sides of the bowl. Be sure the water
is fully incorporated before adding the next tablespoon (alternatively,
should the dough be too sticky, add white rice flour 1 tablespoon at a
time until dough reaches a smooth consistency).
3. When ready to roll, dust a large surface with rice flour. Divide the dough
into 2 equal pieces. Roll dough out into about a 10-inch circle.
4. Liberally dust a pizza peel with or the bottom of a sheet tray with rice
flour. Transfer pizza dough to well-floured surface and add desired
pizza toppings before baking.
Nutritional information per serving (based on 12 servings total for 2 crusts):
Calories 114 (22% from fat) · • carb. 22g • pro. 9g • fat 3g • sat. fat 0g
• chol. 0mg • sod. 209mg • calc. 23 mg • fiber 1g
White Pizza with Olives,
Grape Tomatoes & Bacon
If you are averse to ricotta, replace it with
1
⁄3 cup of pizza sauce; either way
the toppings will be sure to please.
Makes one 10 to 12-inch pizza
½ recipe, Basic or Gluten Free Pizza Dough (preceded recipes)
1½ teaspoons olive oil
¼ cup ricotta, strained if especially wet
1 garlic clove, finely chopped
¼ teaspoon kosher salt
Pinch freshly ground black pepper
½ cup pitted kalamata olives
½ cup grape tomatoes, halved
¼ cup grated or shredded Pecorino Romano
4 slices bacon, cooked and crumbled
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