Ingredients:
Ingredients for Pizza crust:
1 cup brown rice flour
1/4 cup besan ( chana daal flour)
3/4 cup tapioca flour
1/4 cup sorghum flour
3/4 tbsp quick rise yeast
1 tsp sugar
1/2 tsp salt
1/4 tsp garlic powder
2tsp xanthum gum
1tbsp flax meal
1tsp apple cider vinegar
2tsp olive oil
1.5 cup of luke warm milk
Ingredients for topping:
8-10 chicken meat balls
4 oz pizza sauce
1 tbsp water
one handful of spinach leaves
2 cloves of garlic
1/2 tsp red pepper flakes
1 tbsp olive oil
mozzarella cheese
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Preparation:
Method to make Pizza crust:
Preheat oven to 425 degrees F. Line a cookie sheet with parchment paper. In a mixing bowl mix all the dry ingredients ( even the flax meal) on low speed. Warm milk in a sauce pan. Put apple cider vinegar and olive oil in a cup. Pour 1.25 warm milk over it. Add this mixture to the flour. Beat on medium speed. Increase the speed to high and beat for 2 minutes. If the dough seems thick add the remaining 1/4 cup warm milk one tbsp at a time. Dough will resemble a soft cookie dough. Put spoonful of mixture at six places.
Keep warm water in a bowl. Spread the dough in rectangular or round shape with hand ( would be easier). Dip your hands in warm water every time you lift your fingers to spread the dough. Make edges slightly thicker.
Bake Pizza crust for 12 minutes.
Method to make topping: Heat oil in a pan. Lightly brown the minced garlic. Add pizza sauce, water, pepper flakes and spinach leaves.Cook for 1 minute. Spread the mixture on the pizza crust when it is done. Cut the chicken balls in half and spread it on the sauce with cut side down.
Top it with mozzarella cheese and bake for 15 minutes. Broil the top in the last two minutes if you want it nicely browned.
The Pizza crust is so pliable that it can be easily folded to make sandwich as I did it the next day.
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