MEATZA PIZZA- GLUTEN-FREE, STARCH-FREE

 

 

I made up this recipe the other night while craving some pizza. Since I can't have regular pizza dough, I thought I'd try to make something similar. It was really yummy!

 

Crust:

1 lb pork sausage (country style)

1 to 2 lbs mozzarella cheese, grated

Topping:

1 large can tomato sauce

1 1/2 tbs oregano

1/8 tsp garlic powder

1 lbs Colby-jack cheese

Assorted pizza toppings

 

Brown sausage in skillet, drain grease. Lay in bottom of glass baking dish. Sprinkle with mozzarella cheese. Place in oven on broil until bubbly. Watch carefully. This happens very quickly. Pull out of oven and set aside until cool. This is what it should look like. After it cools it should be really crispy.

 

Then add oregano and garlic powder to the tomato sauce. Spread onto sausage crust, then add Colby-jack cheese and other toppings (olives, mushrooms, etc). Broil until top is done.  Bottom should stay crispy.

 



WENDY WARK'S GLUTEN-FREE FLOUR MIX

This is the best flour substitution. I use it in most of my family recipes. It's important to add the extra xanthan gum indicated at the bottom.

2 1/4 cup brown rice flour
1/4 cup potato starch flour
2/3 cup tapioca starch flour
3/4 cup sweet rice flour
1/3 cup cornstarch
2 teaspoons xanthan or guar gum

You always need to add guar gum or xanthan gum to gluten-free flour, it is an essential ingredient that binds our baked goods. The mix has some xanthan gum in it so you can make pancakes, waffles, some cookies without adding extra but if you are going to bake a cake or bread, use the following:

Pizza Crust - add 1 teaspoon per cup of flour mix
Cakes/Muffins/Quick Bread - add 1/2 teaspoon per cup of flour mix
Cookies - add 1/4 teaspoon per cup of flour mix