Ingredients
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2 cup Gluten-Free Flour Mix (recipe below)
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1 teaspoon kosher salt
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½ cup milk
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¼ cup water
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1 package active dry yeast
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2 teaspoon sugar
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2 egg whites
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2 tablespoon olive oil
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Olive oil
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Desired gluten-free pizza toppings such as Quick Gluten-Free Marinara Sauce (recipe below), gluten-free pepperoni or Canadian-style bacon, sliced or chopped vegetables, and/or gluten-free shredded cheese
Quick Gluten-Free Marinara Sauce
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2 28-oz cans whole tomatoes, undrained
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6 tablespoon snipped fresh basil
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2 tablespoon olive oil
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2 cloves garlic, minced
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1 teaspoon crushed red pepper
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½ teaspoon salt
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½ teaspoon ground black pepper
Gluten Free Flour Mix
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3 cup white rice flour
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3 cup potato starch
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2 cup sorghum flour
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4 teaspoon xanthan gum
Directions
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In a large mixing bowl stir together Gluten-Free Flour Mix and salt; set aside. In a small saucepan combine milk and the water. Heat and stir over medium-low heat just until warm (105°F to 115°F). Remove from heat. Stir in yeast and sugar. Add yeast mixture to flour mixture; add egg whites and the 2 tablespoons oil. Beat with an electric mixer for 1 to 2 minutes or until smooth, scraping sides of bowl occasionally.
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Line two flat baking sheets with parchment paper. Divide dough in half (dough will be soft); place each dough portion on a prepared baking sheet. Drizzle each portion with 1/2 teaspoon additional oil. Using oiled hands, press each portion into a 9-inch circle, building up edges slightly. Let rise at room temperature for 20 minutes.
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Meanwhile, place a cold pizza stone or flat baking sheet in a cold oven. Preheat oven to 400°F. Gently slide one parchment sheet with pizza crust onto the hot baking stone or baking sheet. Bake for 5 to 8 minutes or until bottom of crust is browned and top appears set. Return crust to cold baking sheet and remove from oven; slide onto a wire rack. Repeat with the remaining crust.
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Top crusts with desired gluten-free pizza toppings. Return pizzas, one at a time, to hot pizza stone or baking sheet. Bake about 10 minutes more or until bottom of crust is browned and toppings are heated through.
Quick Gluten-Free Marinara Sauce
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Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
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In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.
Gluten Free Flour Mix
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In a large airtight container whisk together rice flour, potato starch, sorghum flour, and xanthan gum. Cover and store at room temperature for up to 3 months.
Tip
Double or even triple this recipe to have our gluten-free flour mix on hand for future baking and cooking recipes.
Nutrition Facts (per serving)
| 313 | Calories |
| 10g | Fat |
| 48g | Carbs |
| 8g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 313 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 3g | 15% |
| Cholesterol 9mg | 3% |
| Sodium 481mg | 21% |
| Total Carbohydrate 48g | 17% |
| Total Sugars 3g | |
| Protein 8g | 16% |
| Vitamin C 0.9mg | 1% |
| Calcium 133mg | 10% |
| Iron 0.5mg | 3% |
| Potassium 132mg | 3% |
| Folate, total 33.2mcg | |
| Vitamin B-12 0.1mcg | |
| Vitamin B-6 0.2mg | |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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