Makes two (10-inch pizzas); 2 to 4 servings
Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.)
This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them.
Ingredients
For tomato sauce
- 1 (15-ounce) can crushed tomatoes with added purée
- 4 1/2 teaspoons extra-virgin olive oil
- 1/2 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon dried oregano
For pizza crust
- 3/4 cup tapioca flour
- 1/2 cup white rice flour*
- 1/3 cup chickpea flour
- 1/3 cup sorghum flour
- 1 teaspoon xanthum gum
- 1 teaspoon fine sea salt
- 1/2 cup soy milk
- 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
- 2 teaspoons sugar
- 2 large egg whites, lightly beaten
- 3 tablespoons plus 1 teaspoon extra-virgin olive oil
For topping
- 4 teaspoons extra-virgin olive oil
- 8 ounces non-dairy cheese (about 1 1/2 cups)
- 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)
- 4 large fresh basil leaves, roughly torn
- *Be sure to use white rice flour; brown will result in gritty pizza dough.
I found this on Epicurious