Mushroom, Pineapple, & Pepperoni Pizza
Yield: 4 Servings
This is the perfect gluten-free pizza crust. You can roll it out into a thick or thin crust and, either way, have a pizza crust that tastes, smells, and looks like it came out of your favorite pizzeria!
2 tablespoons regular active dry yeast
1 tablespoon sugar
1 cup warm water
2 ½ cups brown rice flour
1 cup tapioca flour
1/2 cup soy flour
3/4 cup nonfat dry milk powder
3 teaspoons xanthan gum
1 teaspoon salt
1/2 cup hot water
4 tablespoons olive oil
4 large egg whites
Olive oil for rolling out dough
Mushrooms, washed and sliced
1 can chopped pineapple (in juice, not syrup)
1 pound grated mozzarella cheese
- Preheat the oven to 400 degrees F. Coat a circular pizza baking sheet with nonstick cooking spray.
- In a small bowl, combine the yeast and sugar with the warm water and allow to soften for about 5 minutes. You’ll know it’s ready when the mixture appears to bubble or bloom.
- In the bowl of a stand mixer, combine the flours, the dry milk powder, xanthan gum, and salt. Blend on the low setting until thoroughly combined. With the mixer running, slowly add the yeast mixture, hot water, oil, and egg whites and mix on medium speed until a smooth dough forms, 5 to 6 minutes.
- Cover your hands with olive oil. Move the dough to the prepared baking sheet and spread and press into a large thin pizza shell, about 1/2 inch thick. Allow the pizza crust to rise for 15 minutes.
- Transfer the pizza crust to the oven and bake for 5 to 7 minutes. Remove the crust from the oven and smear marinara sauce all over the top. Arrange the mushrooms, pineapple, pepperoni, and mozzarella cheese on top.
- Cook 15 minutes more, or until the cheese turns golden brown.
Wed, January 4, 2012
by Maureen Stanley filed under