I love pizza, but I can't even tell you the last time we ordered it. Seriously. I can't. I love pizza, but pizza doesn't love me. I can typically handle one slice before the bloat kicks in. Because of that, I like to make my own. I posted my butternut squash pizza last year, and since then I've been experimenting with the crust a bit. I tried adding parmesan cheese to the crust once, and it was a major failure, but recently I added rosemary to the crust. Success!
 |
| INSTAGRAM! Right after coming out of the oven. |
Vegetarian Pizza with Brown Rice Rosemary Pizza Crust
(Gluten Free and Whole Grain)
Serves 10
Ingredients
3 cups brown rice flour
1 (.25 ounce) package active dry yeast
2 Tbsp. extra virgin olive oil
1 tsp. oil (for your fingers when spreading the dough)
3 cups brown rice flour
1 (.25 ounce) package active dry yeast
2 Tbsp. extra virgin olive oil
1 tsp. oil (for your fingers when spreading the dough)
2 tsp. dried rosemary
1 tsp. salt
1.5 Tbsp. sugar
1 cup warm water
Toppings can vary, but I used the following:
1 tsp. salt
1.5 Tbsp. sugar
1 cup warm water
Toppings can vary, but I used the following:
1.5 cups pizza sauce
1/4 cup fresh parmesan cheese
1/2 cup shredded mozzarella
1 small tomato
~ 1 ounce sundried tomatoes
Banana peppers
Banana peppers
Fresh basil
Directions
1. Preheat oven to 375 degrees
2. Combine and mix the flour, salt, sugar, rosemary, and the yeast in a medium sized bowl. Next, add the EVOO and water, and make the dough by mixing the ingredients all together using a clean pair of hands.
3. Once the dough is formed, coat your hands with some oil or non-stick spray. Use your hands to spread the dough evenly on a large pizza pan, the larger the better (you want the crust to be nice and thin).
4. Evenly coat the dough with your favorite toppings. Cook for 35-45 minutes minutes (depending on your oven and how crispy you like your pizza. No matter what, this crust is on the crumbly side, but it's still delicious and husband approved).
2. Combine and mix the flour, salt, sugar, rosemary, and the yeast in a medium sized bowl. Next, add the EVOO and water, and make the dough by mixing the ingredients all together using a clean pair of hands.
3. Once the dough is formed, coat your hands with some oil or non-stick spray. Use your hands to spread the dough evenly on a large pizza pan, the larger the better (you want the crust to be nice and thin).
4. Evenly coat the dough with your favorite toppings. Cook for 35-45 minutes minutes (depending on your oven and how crispy you like your pizza. No matter what, this crust is on the crumbly side, but it's still delicious and husband approved).
NOTE: If you use sun-dried tomatoes, add them with only ~10 minutes of cooking left. They will burn if in the oven too long.
NOTE: If you would like to make this a Low FODMAPs dish, keep the crust recipe the same, but make the pizza without a tomato-based sauce (I have yet to find one without garlic and onion!). Often I just add some toppings (everything on here, minus the sun-dried tomatoes), cheese, and olive oil. Sometimes I add olives and basil too.
 |
| Estimated Nutrition facts for 1/10th of pizza, crust only |
Definitely better than my mom's "homemade pizza" she used to make when I was growing up. She always used pizza dough mixes and while it really wasn't that bad, I was always the brat who wanted to complain because Pizza Hut was BETTER. HA!
 |
| Estimated Nutrition facts for 1/10th of pizza; including the toppings |
 |
| INSTAGRAM! Actually, I almost forgot to take a pictures of the pizza after I sliced it. This was already 3/4th eaten by the time I remembered I needed a good "after" photo. |
Question: What's your favorite topping(s) for pizza??
The Candid Rd
NOTE:
I love comments! But, be sure to come back to read any replies to
questions or comments, as they do not go directly to your e-mail.
