"The Works" Pizza

"The Works" Pizza Recipe
Photo: Oxmoor House
Use the basic pizza crust in this recipe in place of store-bought versions in other recipes.

Yield:

6 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 359
Fat 16 g
Satfat 5.4 g
Monofat 7.5 g
Polyfat 1.9 g
Protein 14.5 g
Carbohydrate 39.3 g
Fiber 4.2 g
Cholesterol 32 mg
Iron 2 mg
Sodium 622 mg
Calcium 264 mg

Ingredients

Topping:
1 teaspoon olive oil
1/4 pound bulk sausage {Check for Gluten}
1 cup chopped red bell pepper (about 1 small)
1 cup sliced button mushrooms
1/2 cup finely chopped onion (about 1 small)
1 small garlic clove, minced
1/4 cup sliced, drained ripe olives
Crust:
1 package active dry yeast (about 2 1/4 teaspoons)
2 1/2 teaspoons sugar, divided
1 cup warm soy milk or 2% reduced-fat milk (100° to 110°)
4.4 ounces brown rice flour (about 1 cup), divided
1/2 cup cornstarch
2 teaspoons xanthan gum
1 teaspoon dried Italian seasoning
1/2 teaspoon fine sea salt
4 teaspoons olive oil, divided
2 teaspoons cider vinegar
Cooking spray
Remaining Ingredients:
3/4 cup bottled gluten-free pizza sauce
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Preparation

1. Preheat oven to 450°.

2. To prepare topping, heat 1 teaspoon olive oil in a heavy medium skillet over medium heat. Cook sausage in hot oil 5 minutes or until browned; stir to crumble. Add bell pepper, mushrooms, and onion; cook 4 minutes or until vegetables are tender, stirring occasionally. Add garlic; sauté 1 minute. Stir in olives; drain sausage mixture on paper towels.

3. To prepare crust, dissolve yeast and 1/2 teaspoon sugar in warm soy milk in a small bowl; let stand 5 minutes.

4. Weigh or lightly spoon 3.3 ounces brown rice flour (3/4 cup) into dry measuring cups; level with a knife. Place brown rice flour, remaining 2 teaspoons sugar, cornstarch, and next 3 ingredients in a food processor. With processor on, pour yeast mixture, 1 tablespoon olive oil, and vinegar through food chute; process 30 seconds, adding 2 tablespoons brown rice flour, 1 tablespoon at a time if necessary, until mixture forms a ball.

5. Coat a 12-inch pizza pan with cooking spray. Place dough on pan; dust with remaining 2 tablespoons brown rice flour to prevent sticking to fingers. Press dough onto pan; crimp edges of dough with fingers to form a rim. Place on bottom rack of oven.

6. Bake at 450° for 10 minutes. Remove from oven, and brush edges of crust with remaining 1 teaspoon olive oil. Spread pizza sauce evenly over crust. Top with sausage mixture and cheese. Place on middle rack of oven. Bake at 450° for 15 minutes. Cool pizza in pan on a wire rack 5 minutes. Cut into 6 wedges.

Cooking Tip Xanthan gum is a corn-based product often used in gluten-free baking as a substitute for wheat gluten to thicken and bind. Using too much can result in a baked good that is heavy or gummy, so be sure to measure carefully. Most recipes call for 1 to 2 teaspoons—a little can go a long way.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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