Yeast-Free Pizza
Makes 1 pizza
Quick Sauce:
6 oz can organic tomato paste
2 - 3 Cups filtered water
2 Tables agave nectar
2 - 3 Tables crushed, dried basil
1/4 tsp. garlic powder (optional)
salt to taste
In small saucepan, whisk together all ingredients. Bring sauce almost to a boil over medium heat, stirring often. Cover and reduce heat to low until ready to spread over crust. Meanwhile, pre-heat oven to 400 (and pizza stone, if using this method). Grate cheese and set aside in fridge. Prepare crust.
Crust:
2 Cups White Rice Flour (Brown Rice Flour may be
used instead)
1 tsp. salt
1/2 Table baking powder
2 1/4 tsp. xanthan gum
2 Tables dried Basil
2 Tables olive oil
Gluten-free rice milk, approximately 1 Cup
Mix together flour, salt, baking powder, xanthan gum, and Basil (crushed between fingers to release the natural oils). Cut in olive oil with a fork or pastry blender, until crumbly. Mix in rice milk a little at a time until a soft dough is formed. (Be careful not to add too much or
dough will be too sticky to handle.) Knead dough briefly and form into a ball.
Place dough on lightly greased baking sheet or preheated pizza stone. Roll dough into a circle, working quickly if using hot stone. Prick surface with a fork and brush dough lightly with olive oil. Bake for approximately 4 minutes.
Remove from oven and spread sauce over crust. Sprinkle with
crushed, dried oregano. Cover with your favorite toppings and shredded cheese. Return to oven for approximately 12 more minutes, or until cheese is lightly browned.
Toppings:
Shredded, gluten-free, dairy-free rice cheese (or cheese
of your choice)
Dried Oregano
Other possibilities: Mushrooms, peppers, black olives,
onions, seasoned tofu, cooked sausage, ham, beef, chicken
or turkey, etc.
