Gluten Free Veggie Lover Pizza

1

In a large bowl, mix the flour ingredients (brown rice flour, teff flour, tapioca flour, corn starch, xanthan gum and baking powder) well with a whisk.

2

Make sure the kneading blade(s) are properly attached and add the liquid ingredients (water, olive oil and honey) to the baking pan. Add the flour mixture from step 1, salt, garlic powder and dried oregano to the baking pan. Make a small indentation in the flour with a spoon and place the yeast there. Make sure that the yeast does not touch the liquid and salt.

3

Place the baking pan in the Home Bakery and select course 11 for DOUGH course for BB-PDC20 model, REGULAR DOUGH course for BB-PAC20 model, or BASIC DOUGH course for BB-CEC20 model, and press START.

When Add Beep sounds, thoroughly scrape down the flour and other ingredients from the sides of the Baking Pan to the bottom using a rubber spatula.

4

When the course completes, remove the dough from the baking pan onto a lightly floured surface. Cut the dough in half and form 2 smooth balls. If the dough is wet, lightly dust the surface of the dough. Cover with a cloth and allow to rest for 30 minutes.

5

Preheat oven to 375°F. Place parchment paper over a pizza pan and grease with 1 tablespoon of olive oil (not listed in ingredients). Wet your hands with water, take one of the dough and flatten to create a 10” circle with slightly raised edges. Use a fork and poke holes on the dough. Bake in a preheated oven for 15 minutes. It is recommended to bake the second pizza within the same day to prevent the dough from over-proofing.

6

When the crust is baked, spread pizza sauce. Sprinkle the shredded mozzarella cheese and arrange zucchini, baby bella mushrooms and red bell pepper on top. Sprinkle with salt and black pepper and drizzle with olive oil. Bake 10-12 minutes or until cheese is melted.