1 can (8 oz.) tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried rosemary, crushed
½ teaspoon fennel seeds
¼ teaspoon garlic powder
1 to 2 teaspoons sugar, to taste
Toppings of your choice
Combine all ingredients in small saucepan and bring to boil over medium heat. Reduce heat to low and simmer 15 minutes, while Pizza Crust is being assembled. Makes about 1 cup.
¾ cup warm milk (110°) or non-dairly liquid
1 tablespoon active dry yeast
2 teaspoons sugar
½ cup sourghum flour*
½ cup tapioca flour
2 teaspoons xanthan gum*
½ teaspoon salt
1 teaspoon Italian herb seasoning
1 tablespoon olive oil
2 teaspoons cider vinegar
Rice flour for sprinkling
Shortening for greasing pan
* Available at natural food stores
Preheat oven to 425°F. In small bowl, dissolve yeast and sugar in milk. In medium bowl, beat flours, xanthan gum, salt, and seasoning on low speed. Add yeast-mixture, oil, and vinegar and beat until blended, about 30 seconds. Dough will be soft.
Put dough on lightly greased 12-inch nonstick pizza pan and liberally sprinkle with white rice flour to prevent sticking to your hands. Make edges thicker to hold toppings.
Bake crust 10 minutes on bottom oven rack. Remove from oven. Spread crust with sauce and your choice of toppings. Bake on middle rack another 15 to 20 minutes or until top is nicely browned. Remove from oven, cool 5 minutes, then cut and serve immediately. Serves 6 (1 slice per serving).
Pizza 101 – Click here for photos and instructions to make a gluten free pizza.