Ingredients
1 3/4
cups lukewarm water (about 95°F)
2
teaspoons unflavored gelatin
1
tablespoon fast-acting dry yeast
2
tablespoons olive oil
2
tablespoons honey
1
teaspoon cider vinegar
1
cup sweet white sorghum flour
3/4
cup brown rice flour
1/2
cup garbanzo and fava flour
1/2
cup white rice flour
1/2
cup potato starch flour
1
teaspoon xanthan gum
1
teaspoon guar gum
1
teaspoon salt
Cooking spray (without flour)
1
can (15 oz) gluten free pizza sauce
1
bell pepper (any color), cut into thin slices
1
package (8 oz) sliced fresh mushrooms (about 3 cups)
1/4
cup sliced fresh basil leaves
2
cups gluten free shredded mozzarella cheese (8 oz)
Preparation
Spray 2 (12-inch) pizza pans with cooking spray (without flour). In small bowl, stir warm water, gelatin, yeast, oil, honey and vinegar until yeast is dissolved; set aside.
In medium bowl, mix flours, xanthan gum, guar gum and salt. Add yeast mixture; beat with electric mixer on low speed 1 minute.
Divide dough in half. Spread half of dough in each pizza pan. Lightly spray dough with cooking spray (without flour); cover with plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in height, about 45 minutes.
Heat oven to 425°F. Uncover dough; bake 10 minutes or until surface is dry. Remove from oven. Spread pizza sauce over each crust; sprinkle with bell pepper, mushrooms, basil and cheese. Bake 15 to 20 minutes longer or until crust is browned and cheese is melted.
