Flour-free Veggie Pizza Crust

From celiac_ceahow_martine 2 years ago

• Add yours

• 30 minutes to make
• Serves 1

This flourless veggie "crust" works much better than rice cakes to get pizza back into your life

• flourfree
• glutenfree
• italian
• yeasty
• crustlike
• bake
• more...

• save
• planner
• print
• email
• groc. list

Ingredients

---

• 1 c packed microwave-cooked spaghetti squash(microwaving removes moisture)
• 1 oz egg white
• 1 pkt quick-acting yeast
• 1/8 t xanthan gum
• 1 T powdered bran (I use rice bran, but any powdered bran will do)
• 14 fennel seeds, crushed
• 1 t dried oregano
• 1/2 t dried parsley
• 1/2 t dried basil
• cooking spray
• 1 candy thermometer
• 1 metal cookie sheet or pizza pan
• 1 glass pie plate

How to make it

---

• Put a sheet of foil on the sheet or pan; spray w/cooking spray.
• Into a small microwave-safe bowl, pour the already-cooked spaghetti squash. Add the 1 ounce of egg white and stir. If the squash has been refrigerated since cooking, get the mixture to 125-130 degrees farenheit, by microwaving 20-30 seconds at a time, stirring and taking the temperature after each. You don't want to overcook the egg. Or if you just cooked the squash, measure and take the temperature and stir until the temp comes down to 125-130 degrees. The final result you want is to have the egg-squash mixture be at that temp.
• In a mortar and pestle, crush the fennel seeds, then add the rest of the herbs and crush them as well.
• In a separate small bowl, combine the yeast and the rest of the dry ingredients, including those herbs you just crushed.
• Once the egg-squash mixture is 125-130 degrees, add the dry mix and combine well.
• Put a plate over the bowl and put it into secluded corner of your kitchen for 10 minutes.
• After 10 minutes, turn out the mixture onto the cooking sprayed foil and spread into a 7" circle.
• Cover w/inverted pie plate, then cover that w/towel and leave in secluded spot for 1 hour.
• During that time, preheat oven to 400 degrees.
• When hour is up, remove towel & pie plate, spray top of "crust" with cooking spray and put into oven, middle rack.
• Bake 15 min, then remove, turn over, spray top again, and bake other side for 15 min.
• Top with pizza sauce and your favorite toppings for a personal-sized pizza.
• If you like a thinner, sturdier crust, just turn off the oven after you've turned over the crust, then leave the oven door closed for 30-45 minutes.
• Crust may now be plastic-wrapped and put into fridge or freezer for use later.
• NOTE: CEA-HOW equivalents:
• This recipe uses 1 serving of veggies, 1/4 of a protein serving, and 1 T of your daily 3 T of bran.