Pizza Crust A La Peggy-Style (GF)

PIZZA CRUST A LA PEGGY-STYLE

This excellent thin, crispy pizza crust was inspired by Peggy Hardaway’s pizza crust. I followed her basic recipe but used my bake mix, a little  oat flour and only 1 egg.  Do visit her blog: http://buttoni.wordpress.com/   I perfected this the other day as there were a couple of problems with it.  I think it is really nice now - thin, golden crust.

4 oz cream cheese, softened (125 g)

1 large egg

1 tbsp olive oil (15 mL)

1¹/₂ tsp Parmesan cheese (7 mL)

²/₃ cup Gluten-Free Bake Mix, (150 mL)

  page___

2 tbsp oat flour (30 mL)

¹/₂ tsp baking powder (2 mL)

¹/₂ cup shredded Monterey Jack cheese, OR (125 mL)

  Mozzarella cheese

1 tbsp olive oil (15 mL)

Preheat oven to 375°F (190°C).  Line a 12-inch (30 cm) pizza pan with foil or parchment paper (also possible to just fit the foil inside a bigger pan).  Spray foil with nonstick cooking spray.

In food processor, combine cream cheese, egg, 1 tbsp (15 mL) olive oil and Parmesan cheese; process.  In medium bowl, combine Gluten-Free Bake Mix, page___, oat flour, and baking powder.  Add to food processor along with Monterey Jack, OR Mozzarella cheese; process.  Drop dough on prepared pizza pan.  Using a large piece of plastic wrap, press dough out and use a rolling pin to further roll out the dough.

Bake 10 minutes on middle rack and 10 minutes on lower rack.  Remove and brush crust with 1 tbsp (15 mL) olive oil. Top with scant ¹/₂ cup (125 mL) thick Pizza Sauce*, page 56 in Low-Carbing Among Friends, Volume-1.  Add meat and vegetable toppings of choice and shredded Monterey Jack, OR Mozzarella cheese.  Place back in the oven on middle shelf and bake 10 minutes.  Then place on the lower rack and bake another 10 to 12 minutes.  Check the crust as it should be evenly brown underneath. 

Yield:  10/12 servings

1 serving

131.3/109.4 calories

4.7/3.9 g protein

11.2/9.3 g fat

2.7/2.3 g carbs

Helpful Hints:  *For thicker Pizza Sauce, page 56, Low-Carbing Among Friends, Volume-1, use a few tablespoons less water than stated; seems to work really well with this pizza crust and ensures a crispy crust.  I have a small rolling pin which is great for rolling out pie crust dough in the pie dish – this is ideal but a small can of food will work almost as well.  It is possible that different ovens will require shorter or longer baking times, but once you’ve figured it out, this pizza crust is a real winner!