Vegetarian Pizza Recipe

2 1 1
Vegetarian Pizza Recipe
Vegetarian Pizza Recipe photo by Taste of Home
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Vegetarian Pizza Recipe

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2 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min.
MAKES:
2 servings
TOTAL 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.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Vegetarian Pizza in Cooking for 2 Fall 2007, p35

Nutritional Facts

1 each: 223 calories, 4g fat (2g saturated fat), 10mg cholesterol, 458mg sodium, 40g carbohydrate (4g sugars, 3g fiber), 8g protein.

  • 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
  1. 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).
  2. 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.
  3. 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.
Editor's Note: Read all ingredient labels for possible gluten content prior to use. Ingredient formulas can change, and production facilities vary among brands. If you’re concerned that your brand may contain gluten, contact the company.
Originally published as Vegetarian Pizza in Cooking for 2 Fall 2007, p35

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dmv60 User ID: 4942727 165030
Reviewed Sep. 26, 2012

"For gluten-free I guess it is OK. But give me a real pizza crust recipe that serves 2."

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