|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Rice Crust Pizza|
Basically, a thin crust pizza - good for those who no longer use gluten.
How to make it:
- 2/3 cup brown rice flour
- 1/3 cup arrowroot flour/powder/starch (can replace with ground flax seed)
- 1/3 teaspoon baking soda
- 2/3 teaspoon cream of tartar
- 2 Tablespoons Extra Virgin olive oil
- 1/3 cup water
- Toppings per type...
- Lightly oil whatever you are going to bake the crust on and set it aside.
- Mix dry ingredients in a medium mixing bowl.
- Quickly add wet ingredients.
- Stir well to combine (like wet sand consistency).
- Form into a soft ball.
- Roll out dough into a 13-inch shape on whatever you are going to bake it on or on some wax paper (to help hold together like regular dough does).
- Next, fold 1/2-inch of the edges back in toward the center to make it have an edge that is thicker than the rest of the dough (This will keep it from burning since the edge won't have any toppings on it.) We put a small strip of cheese in the turned up dough to make a 'stuffed crust'.
- Preheat oven to 425 degrees F.
- Top the crust.
- 1. Gently spread sauce (if using) over dough. We use pesto.
- 2. Sprinkle sauce with your cheese(s).
- 3. Add your other toppings.
- Bake for 20-25 minutes.
- Let it cool a little before you slice it, otherwise the crust likes to shatter. The cheese should be gooey still, but no longer runny.
- If topping with mushrooms and/or onions (not green onions or scallions), cook them first. Otherwise their water cooks out and pools on the pizza in the oven and floods the pizza (literally).