|Photo courtesy of www.theberghoff.com|
1 (6-ounce) can tomato paste
1 cup water
1 tablespoon honey
1 teaspoon dried oregano
1 1/2 cups Gluten-Free All Purpose Flour or flour of choice with xanthan gum in the mix
2 tablespoons nonfat dry milk powder
2 tablespoons finely grated parmesan cheese
1 tablespoon sugar
1 tablespoon dried egg whites
1 1/2 teaspoons bread machine or instant yeast
1 teaspoon baking powder
1/2 teaspoon salt
1 cup warm water
3 tablespoons extra virgin olive oil
1 1/2 to 2 cups shredded mozzarella, Soyrella, or casein-free non dairy alternative
Toppings of choice
To Make the Pizza Sauce:
In a small bowl, whisk together the tomato paste, water, honey, and oregano until smooth. Refrigerate, covered, until ready to use.
To Make the Pizza Crust:
Place the flour, milk powder, parmesan cheese, sugar, dried egg whites, yeast, baking powder, and salt in the work bowl of a stand mixer fitted with the flat beater attachment. Mix on low. Alternatively, place the dry ingredients in a large bowl and mix on low with a sturdy handheld mixer. Add water and olive oil and mix on low until a dough forms, scraping down the sides of the bowl as necessary. Increase the speed and beat for 5 minutes.
With the beater paddle still attached, cover the bowl with plastic wrap and let the dough rise for 1 hour. If using a handheld mixer, remove and scrape down the beater blades, cover the bowl with plastic wrap, and let the dough rise for about 1 hour or until doubled in size. Mix on low to deflate.
Spray a 12-inch round pizza pan well with nonstick cooking spray. Using silicone spatula, scrape the dough onto the pan. Spray the palms of both your hands with nonstick cooking spray, or oil your palms by rubbing them on a plate containing 2 tablespoons of cooking oil. Using your hands, press the dough outward to fill the edges of the pan, smoothing the dough as level as possible. Let the dough rise in the pan in a warm place for 15 to 20 minutes.
Preheat the oven to 425 degrees F.
Bake the dough for 10 minutes. Remove from the oven. For each 12-inch round pizza crust, use 1/4 cup of the pizza sauce to spread over the top. Sprinkle with the cheese or non-diary alternative and other toppings of choice. Return the pizza to the oven and bake until the crust is browned around the rim, the cheese is bubbling, and the pizza is heated through, about 15 minutes. Let rest for 5 to 10 minutes. Then slide out of the pan with a spatula and cut into 8 wedges.