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Vegetarian Pizza

Vegetarian Pizza
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.
2 ServingsPrep: 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 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
© Taste of Home 2013

2 of 2

Vegetarian Pizza (continued)

Directions (continued)

  • 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.
Nutrition Facts: 1/2 pizza equals 223 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 458 mg sodium, 40 g carbohydrate, 3 g fiber, 8 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.
© Taste of Home 2013