Pizza!

So I had been doing really well eating COMPLETELY gluten free, even when we went out to breakfast our last day at home. I'm a sucker for perfectly cooked pancakes, so this was really tough. Anyway, yesterday I was so hungry at work I felt lightheaded. A coworker had some goldfish crackers. Needless to say, I couldn't resist. I mean, who could, with their cute orange color and smiley faces? Just kidding. I should have stuck to the communal carrots. But, I have noticed an improvement in my energy levels even in the past couple of weeks of eating like this. And, I also noticed when we went out to eat (before my resolution, of course) and I got a heaping plate of pasta, I was unusually tired and grumpy the next day. This, I am certain, is no coincidence.

Now for the good stuff. Evan and I discovered a great recipe for gluten free pizza dough! We have yet to perfect the bake time on our pizzas to get the thin dough to be nice and crispy, but it still tastes delicious. This recipe is relatively easy to make, and you can find the ingredients at your local grocery store. No need to go to a specialty foods store!

Gluten Free Pizza Crust

Ingredients:

2-1/2 cups rice flour

2-1/4 tsp gluten free quick rise yeast

1 tsp salt

1/2 tsp Xanthan gum

3 tbsp olive oil

1-1/2 cup warm water; divided

1 tbsp honey

Directions:

Combine flour, yeast, salt and Xanthan gum in a large bowl. Stir in 1 cup water, olive oil and honey. Next, use hands to work the dough. Use the remaining water (as much as needed) to hold the dough together. Knead the dough for five minutes then cover and allow to rest for 10 minutes. Lightly grease a 12 inch pizza pan and flatten dough into the pan. Press the dough into the pan and against the sides to make the outer crust. Top as desired and bake at 425 degrees Fahrenheit.