This is another one of Carol Fenster‘s amazing gluten free recipes that she contributed, gluten free pizza crust and sauce! Yum! Everyone has been raving about her gluten free pizza dough. She creates the best gluten free recipes! I’ve made it myself, but doubled the recipe and used a cookie sheet. It has an amazingly sturdy texture, and crunchy crunch on the ends. Of course you bake it less time if you like yours soft. A must try. Enjoy!
This pizza crust is so delicious that it has received national acclaim. You can hold it in your hand and it won’t crumble. Pizza is a perfect choice for weeknight dinners or leisurely weekend dining and everyone will enjoy this pizza, whether they’re gluten-free or not. For a vegetarian pizza, see my latest cookbook, 125 Gluten-Free Vegetarian Recipes (Avery, 2011).
Toppings of choice: cheese, sausage, pepperoni, onions, bell peppers, mushrooms, etc.
For the Sauce
1 can (8 ounces) tomato sauce
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried rosemary
½ teaspoon fennel seeds
1 minced garlic clove
2 teaspoons sugar
½ teaspoon salt
For the Sauce: Combine ingredients in small saucepan. Simmer 15 minutes. Makes about 1 cup or enough for 12-inch pizza.
For the Crust: Preheat oven to 425ºF. Dissolve yeast and sugar in warm milk for five minutes. In food processor, blend all crust ingredients, including yeast mixture, until ball forms. Dough will be soft.
Put mixture into greased 12-inch nonstick pizza pan. Liberally sprinkle rice flour onto dough; then press dough into pan with hands, continuing to dust dough with flour to prevent sticking. Make edges thicker to contain toppings.
Bake pizza crust 10 minutes. Remove from oven. Add sauce and toppings to crust. Bake another 20 to 25 minutes or until top is nicely browned.