One note, I doubled the recipe to get 4 crusts so I could freeze 3 of them for later. That way the rest of the family can order pizza and my daughter won't be left out. When I want one I will remove it from the freezer, allow it to thaw and then continue with step 5. One bonus for her, she gets to have all her favorite toppings (assuming we have them on hand) all the time.
Personal Pizzas (printer friendly recipe)1 Tbsp yeast,
(crust recipe from Carol Fenster)
2/3 C rice flour
1/3 C tapioca flour
2 Tbsp dry milk powder
1 tsp xanthan gum
1 tsp guar gum
1/2 tsp salt
1 tsp unflavored gelatin powder
1 tsp Italian Seasoning
2/4 C warm water
1/2 tsp sugar
1 tsp olive oil
1 tsp cider vinegar
Pizza Sauce (recipe below)
Pizza Toppings (your choice)
1. Heat the oven to 500-degrees. Place a cookie sheet into the oven while it is heating.
2. In a medium mixing bowl place mix all the dry ingredients together. Add the the water, sugar, oil and vinegar. Beat on high for 1 minute. If the beaters jump around the bowl the dough is too stiff and you will need to add some water 1 Tbsp at a time until the dough softens up. You can also do this in a food processor.
5. Top with sauce and toppings. Bake for another 10-15 minutes until the top is nicely browned.
Roasted Tomato Pizza Sauce2 Tbsp olive oil, divided
2 C cherry tomatoes*
2 large tomatoes*, skinned** & coarsely chopped
salt & pepper
2 cloves of garlic, minced
2. Dump cherry tomatoes and regular tomatoes in a food processor or blender and process until only small pieces remain.
3. Heat remaining Tbsp of oil in a saucepan on medium heat, add garlic and cook for about 1 to 1-1/2 minutes. Add tomatoes. Bring to a boil and cook until thickened, about 20 minutes.
*You can just use a 28 oz can of crushed tomatoes if you want, but it won't be quite as tasty.
**Drop the tomatoes in a pot of boiling water for about 1 minute to easily remove the skins.