Tonight when I made Chicken Alfredo Pizza with Broccoli, I used a slightly healthier version of my Garlic and Herb Pizza Crust. I replaced some of the white rice flour with brown rice flour and reduced the oil to 1 tablespoon. I also made it from memory and did something wrong, but it is a mistake that I think I will repeat: I let the dough rise as a ball in a warm location and then rolled it out. I liked the consistency of the crust better, so I have modified the direction to include my mistake.
It is not a lot healthier, especially since I topped it with Alfredo sauce AND mozzarella cheese, but it slightly healthier.
3/4 cup white rice flour
1/2 cup brown rice flour
1/2 cup tapioca flour
1/4 cup potato starch
1 teaspoon xanthan gum
1 teaspoon garlic powder
1 teaspoon rosemary
1 teaspoon basil
2 1/4 teaspoons active dry yeast
1 teaspoon sugar
1/2 teaspoon salt
3/4 cup warm water (120 – 130 degrees)
1 tablespoon oil
1. In a large bowl, stir together the dry ingredients (including spices) until completely mixed. Add the egg, water, and oil. Stir until it is completely mixed. Form the dough into a ball.
2. Cover dough loosely with a towel or plastic wrap and let it sit at room temperature for 30 minutes. After about 20 minutes has elapsed, preheat the oven to 450 degrees.
3. Coat a pizza pan with oil and sprinkle with cornmeal or rice flour. Roll your dough out 1/4 inch thick on the sheet. If the rolling pin sticks, sprinkle the top of the crust with cornmeal or rice flour.
4. Bake the crust for 9 -11 minutes at 450 degrees. Remove the pizza crust from oven; top with your favorite pizza toppings and place back in the oven for another 8 minutes, or until cheese is melted.