Wednesday, April 6, 2011
Gluten-Free Crispy Pizza Crust (New)
GLUTEN-FREE PIZZA CRUST
This is a thin, crispy crust – very good and a carb bargain! I made this recipe before with another bake mix plus it also had some butter in the recipe, but this recipe is way nicer (crispier crust!) and the calories are lower too. Bonus! Enjoy pizza again without any guilt.
2 cups shredded Monterey Jack (500 mL)
2/3 cup Gluten-Free Bake Mix, (150 mL)
1 egg white, fork beaten (from large egg)
Preheat oven to 375°F (190°C). In medium bowl, combine Monterey Jack cheese, Gluten-free Bake Mix, page___ and egg white. Grease a smallish, nonstick pizza pan (the kind you would use for a dessert fruit pizza). Cover dough with plastic wrap and using a small rolling pin (I have one especially for rolling crusts in a pie dish) or small food can, roll dough out evenly. Bake in oven 10 minutes.
Cover crust with pizza sauce, page___ and toppings of choice such as cooked, savory ground beef, green onions, red, orange or yellow peppers, cooked, chopped bacon and another cup (250 mL) shredded cheese. Bake 10 minutes at 400°F (200°C). When the edges are browned and crispy, pizza crust is ready.
Helpful Hints: Don't try placing this crust on greased tin foil - it sticks! Two or three slices of this pizza and a nice salad is a very filling meal. I’m sure other cheeses such as Mozzarella and Cheddar would work as well. For a crispier crust, use a pizza pan with holes and spray parchment paper with nonstick cooking spray on both sides. Roll crust onto parchment paper. This makes for a nice, crispy crust!
Yield: 12 servings
1 serving (crust only)
6.2 g protein
8.0 g fat
1.5 g carbs
This easy pizza sauce gives your pizza an authentic taste. This pizza sauce is thicker and not too watery – to help keep your pizza crust nice and crispy!
2, 5.5 oz cans tomato paste (156 mL)
2/3 cup water (150 mL)
1 tbsp SPLENDA® Granular (15 mL)
1 tsp oregano (5 mL)
1/2 tsp basil (2 mL)
1/4 tsp onion salt (1 mL)
1/4 tsp black pepper (1 mL)
1/8 tsp garlic powder (0.5 mL)
1/8 tsp salt (0.5 mL)
In medium bowl, whisk together tomato paste, water, SPLENDA® Granular, oregano, basil, onion salt, black pepper, garlic powder and salt.
Use 1/4 cup (50 mL) per pizza crust.
Helpful Hints: Freeze leftover sauce or only make half this recipe. This delicious pizza sauce will keep about 2 weeks in the refrigerator.
Yield: 13/4 cups (425 mL)
1 tbsp (15 mL) per serving
0.4 g protein
0.1 g fat
1.5 g carbs
Labels: Bake Mixes Baking and Breads