Pizza
Crust (bread machine recipe)
- 1 ¼ c. warm water
- 3 c. all purpose flour (may use half whole wheat bread flour)
- ½ c. gluten flour
- 1 ½ t. salt
- 1 ½ t. sugar
- 1 ½ t. dry yeast
Add ingredients to the pan of the bread machine in order given. Use the pizza dough cycle. Dough may be kept in the refrigerator for a day or two until needed. Divide dough into two equal balls, roll each ball into a flat circle, lay out on a cornmeal-dusted pizza peel, add sauce and toppings, and transfer to a preheated pizza stone in a 450°F oven for baking.
Sauce
- 1 c. any prepared fat-free tomato sauce with oregano and basil
Choice of toppings
- Dried pizza herbs
- Chopped spinach (may be thawed from frozen and squeezed dry)
- Sautéed or raw mushrooms
- Sautéed or raw red or green bell peppers
- Roasted red peppers
- Carmelized onions
- Thinly sliced raw onions
- Fresh chopped tomatoes
- Sun-dried tomatoes (not oil-packed)
- Zucchini
- Yellow squash
- Artichoke hearts
- Scallions
- Chopped, sautéed garlic
- Olives
- Pineapple chunks
- Asparagus, lightly steamed
- Broccoli florets, lightly steamed
- Eggplant, sautéed or broiled
- Fennel, roasted
- Fresh Basil leaves
- Cooked, crumbled soy sausage
“Gourmet Veggie”: artichoke hearts, zucchini, mushrooms, chopped tomatoes, red onions, scallions, and chopped garlic
“Garden delight”: mushrooms, green peppers, onions, olives, and chopped tomatoes
“Spinach supreme”: mushrooms and spinach
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