Allergen Free Recipe of the Week
(From the cookbook Eating for Autism by Elizabeth Strickland)
Makes one large or four individual crusts
You can actually see the soft, breadlike texture of this crust as you pat out the dough. When its spread to 10 inches, it yields a hand-tossed crust. Spread thicker or thinner according to your own taste.
3 egg whites
1 tablespoon olive oil
½ cup apple juice
¼ cup brown rice flour, 35 grams
¼ cup sorghum flour, 35 grams
2 teaspoons Rumford baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 ¾ teaspoon xanthan gum
Preheat oven to 350°F. Lightly grease a baking sheet.
Place the egg whites in a medium–size bowl. Beat until frothy. Add the remaining ingredients. Mix well. The dough will look like a very soft cookie dough. Drop dough onto prepared pan. Using wet fingertips, spread the dough to ¼-inch thickness-a 10-inch circle is a good size. Bake for 10 to 15 minutes, until the bottom of the dough is lightly browned and the edges of the crust begin to color lightly. (Bake longer for a crisper crust.)
Raise the oven temperature to 400°F.
Top the partially baked crust with 2/3 cup of pizza sauce and 1 cup of shredded dairy-free cheese (or other desired toppings). Bake until the crust is golden and cheese is melted (and just beginning to brown), 5 to 10 minutes.