The other day when I worked on this recipe, it was beautiful…as you can see. But it was more than that. It was perfect – one of those rare summer days in the Northeast that was finally free of humidity, crystal clear and sunny with just the slightest hint of Autumn. It was a perfect day for pizza.
I kneaded the dough with extra care and was delighted that it was so pliable because I intended to stuff the crust (something I hadn’t ever done) and I wanted it to come out beautiful for these photos which I would submit to Mind Body Green later that afternoon along with the recipe. The result exceeded even my expectations.
As featured in Mind Body Green
- ½ cup sweet white rice flour
- ½ cup all-purpose gluten-free flour (Bob’s is a perfect mix of garbanzo bean, potato starch, tapioca, white sorghum and fava bean)
- 1 teaspoon xanthum gum
- ¼ tsp salt
- 4 tablespoons water
- 1 egg
- 1 teaspoon olive oil
- 2 – 3 oz. of low-fat mozzarella; cut in 1/4″ x 1/2″ slices
- A mix of dry Italian herbs: thyme, oregano, parley, basil, rosemary (use about a teaspoon of whatever you like)
Ingredients for topping:
- 6 – 8 oz. of fresh low-fat mozzarella (shredded with a box grater)
- 1 pint grape tomatoes, cut in half lengthwise
- 2 cloves fresh garlic, finely chopped
- 2- 3 tablespoons of olive oil or just enough to cover the bottom of your pan
- Salt and pepper to taste
- 2 cups baby arugula: seasoned and tossed with a splash of extra virgin olive oil and a smaller splash of balsamic vinegar
And as always, I want to hear from you. Leave a comment below. Ask me a question about this recipe or another. I’m here. Don’t be shy, this is me you’re talking to.