Pizza covers the entire range of food groups depending on what you put in the dough and on top. The great thing about that is you can make it as healthy as you want it to be.
Since, I’m trying to encourage followers to reduce the white/wheat flour in your diets…bread, pasta, etc. I have developed a wheat-free/gluten-free crust that actually tastes pretty darn good!
Wheat/Gluten free pizza crust in breadmaker:
3 large eggs
½ cup olive oil
1 cup almond milk
½ cup water
2 cups of any of these 3 flours: Quinoa, White rice, or Almond meal
1 cup cornstarch
½ cup tapioca starch
½ cup sugar
2 tablespoons yeast
3 teaspoons xanthan gum
1 teaspoon salt
More cornstarch, for dusting
Put all of the liquids in first, and then the dry ingredients and set breadmaker to dough setting. DON’T FRET, the stuff that comes out is not like bread dough, it is more like icing. SO, spray your spreader with cooking spray repeatedly as you spread out this mush over the pizza pan.
and then, bake the HECK out of the dough. I usually do a high temperature oven, 400 or more for about 10 to 15 minutes until a tannish brown color.
Then take out, spread your sauces, layer on any veggies you want, and sprinkle cheese on top. Return to oven for about another 10 minutes or until cheese melts.
This pizza is REALLY delicious. It is worth the effort and can be a fun family/friend affair with cutting up the veggies and making the pizza. It’s also great to make several of these pizza dough mixes ahead of time and freezing them for larger pizza parties