Mama Mia, Pizzarea!

I recently recieved an email from a customer asking about a pizza recipe that her husband could eat…

"…my husband has developed a yeast allergy so I was quick to find a recipe book to change his diet. One of his favorite dishes is pizza so I was wondering if I could use the Baker Mix as the dough for his pizza crust."

The Baking Mix from my Yeast Free Cooking Manual could definetly be used, but here is another idea for you to try. A recipe using Fearn Brown Rice Baking Mix. Enjoy!

2 1/2 cups Fearn Brown Rice Baking Mix ( or White rice, if preferred)
2 large eggs
2 Tb extra virgin olive oil
1 3/4 cups water

Preheat oven to 400°. Grease 4 regular round cake pans or pie tins.

Blend baking mix with eggs and oil. Add wqter and blend again until very smooth.

Spread the batter in the bottom of the baking pans as thinly as possible. Bake for about 12-14 minutes, or until dough turns light brown. Remove from oven and let cool in pans for 8 minutes. Keep the oven at 400°.

Top the rounds with your favorite toppings ( see ideas below). Sprinkle tops of pizza with any spices you choose and a drizzle of olive oil, especially around edges.

Place pizzas back in the oven and bake for 20 minutes, adding cheese (if allowed on your diet) on top during the last 3-5 minutes.

**You can prepare the plain pizza rounds ahead of time and freeze.

Topping Ideas
Fresh Tomatoes
Oven Dried Tomatoes (recipe from my Yeast Free Cooking Manual)
Sliced Onions
Any Color of Bell Pepper, sliced
Artichoke Hearts, thawed and sliced
Nitrate Free Bacon
Freshly made Sausage (recipe from my Yeast Free Cooking Manual)
Fresh Garlic
Fresh Basil Leaves
Fresh or dried Thyme
Fresh or dried Oregano
Garlic Powder
Onion Powder
Salt
Pepper
Crushed Red Pepper
Cheese (only those allowed on your diet, if any)