Nutrition Facts

  • One serving:
  • 1/2 pizza
  • Calories:
  • 223
  • Fat:
  • 4 g
  • Saturated Fat:
  • 2 g
  • Cholesterol:
  • 10 mg
  • Sodium:
  • 458 mg
  • Carbohydrate:
  • 40 g
  • Fiber:
  • 3 g
  • Protein:
  • 8 g


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Vegetarian Pizza

Cooking for 2 - try a FREE ISSUE today!

Perfect for two and gluten-free dieters, too, this from-scratch pizza created by our Test Kitchen has a tasty crust that holds up well when you add sauce, cheese and various veggies. Plus, it's easy to prepare.

SERVINGS: 2

CATEGORY: Lower Fat

METHOD: Baked

TIME: Prep: 20 min. Bake: 20 min.

Ingredients:

  • 1-1/2 teaspoons active dry yeast
  • 1/4 cup warm 2% milk (110° to 115°)
  • 1/3 cup white rice flour
  • 1/4 cup tapioca flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon cider vinegar
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • Cornmeal
  • 3 tablespoons pizza sauce
  • 2 tablespoons each chopped onion, green pepper and fresh mushrooms
  • 1/4 cup shredded part-skim mozzarella cheese

Directions:

In a small mixing bowl, dissolve yeast in milk. Let stand for 5 minutes. Add the flours, xanthan gum, oil, vinegar, sugar and seasonings. Mix until a ball forms (dough will be soft).
    Sprinkle cornmeal over a 7-1/2-in. pizza pan coated with cooking spray. Press dough onto prepared pan, building up edges slightly. Do not let rise. Bake at 425° for 8-10 minutes or until lightly browned.
    Spread pizza sauce over crust. Top with onion, green pepper, mushrooms and cheese. Bake for 8-12 minutes or until crust is golden and cheese is melted. Yield: 2 servings.


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