April 15, 2011

Low Glycemic Gluten Free Thin Pizza

2 ½ tsp. Yeast
1 tsp Honey
1 cup Warm Water (110°-115° F)
1 tsp. Salt
1 cup Sorghum  or Garfava Flour
¼ cup Tapioca Flour
¼ cup Flax meal
½ cup Raw Almonds - Process in a blender until flour consistency or use Almond Meal (if you need to avoid nuts increase the sorghum flour to 1 1/2 cups.
3 Tb Olive Oil
1 tsp. Baking Powder (optional)
½ tsp. Oregano Leaves - Make sure your seasonings are gluten free! I use McCormick
½ tsp. Italian Seasoning - I use 5th seasons
¼ cup Grated Parmesan Cheese - I use Kraft
Pizza toppings of your choice –

Directions: Preheat oven to 450°F.
Stir together yeast, honey, and water in medium sized bowl and let stand 5 minutes, or until
In a separate bowl, mix together salt, flours, baking powder, ground almonds (if used), and
Pour oil into mixing bowl then add yeast mixture. With mixer on low speed, gradually add
flour mixture to yeast. Turn mixer to medium speed and mix for 2 minutes. Dough will be very moist and sticky, almost like a thick cake batter.
Oil a 9 x 13 inch baking pan or a round pizza pan. Drop dough onto pan, sprinkle with
sorghum flour and gently smoothing out with spatula or with hands to fill the pan. Spray top of dough lightly with canola or olive oil. Sprinkle with parmesan cheese. With fingertips or the handle of a spoon make indentations, about 1/4 inch deep and 1 inch apart, all over the
dough. Cover pan with a kitchen towel and let dough rise for 10 minutes.
Bake uncovered for 10 minutes.
Remove from oven and spread with:
1. Gluten free pizza sauce.
2. Sprinkle with ¼ cup Tillamook Italian shredded cheese, or Tillamook part skim mozzarella
cheese Top with Hormel 70% reduced fat turkey pepperoni, Hormel Canadian bacon, mushrooms, olives, green peppers, and pineapple. Top with ¼ cup Tillamook Italian shredded cheese or Tillamook part skim mozzarella cheese.
3. Place in oven for 15 minutes or until edges begin to turn brown. Remove from oven and
cut. Makes: One 9 x 13 inch or One 10 inch round


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