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You are here: Home / Gluten-Free Flavor-Full / Slightly Healthier Gluten-Free Garlic and Herb Pizza Crust

Slightly Healthier Gluten-Free Garlic and Herb Pizza Crust

March 11, 2011 by Alea Milham 2 Comments

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Chicken Alfredo Pizza Slice (640x477)
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.

Ingredients:

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
1 egg
3/4 cup warm water (120 – 130 degrees)
1 tablespoon oil

Directions:


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.

For more delicious, gluten-free recipes visit Slightly Indulgent Tuesday and Gluten-Free Wednesday.

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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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