Gluten Free Vegetable Pizza with Fresh Basil

Treat your family to delicious pizza made from scratch, including the crust. Plus, it's gluten free! ...MORE + LESS -

1 3/4 cups lukewarm water (about 95°F)

2 teaspoons unflavored gelatin

1 tablespoon fast-acting dry yeast

2 tablespoons olive oil

2 tablespoons honey

1 teaspoon cider vinegar

1 cup sweet white sorghum flour

3/4 cup brown rice flour

1/2 cup garbanzo and fava flour

1/2 cup white rice flour

1/2 cup potato starch flour

1 teaspoon xanthan gum

1 teaspoon guar gum

1 teaspoon salt

Cooking spray (without flour)

1 can (15 oz) gluten free pizza sauce

1 bell pepper (any color), cut into thin slices

1 package (8 oz) sliced fresh mushrooms (about 3 cups)

1/4 cup sliced fresh basil leaves

2 cups gluten free shredded mozzarella cheese (8 oz)

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1

Spray 2 (12-inch) pizza pans with cooking spray (without flour). In small bowl, stir warm water, gelatin, yeast, oil, honey and vinegar until yeast is dissolved; set aside.
2

In medium bowl, mix flours, xanthan gum, guar gum and salt. Add yeast mixture; beat with electric mixer on low speed 1 minute.
3

Divide dough in half. Spread half of dough in each pizza pan. Lightly spray dough with cooking spray (without flour); cover with plastic wrap. Let rise in warm place (80°F to 85°F) until doubled in height, about 45 minutes.
4

Heat oven to 425°F. Uncover dough; bake 10 minutes or until surface is dry. Remove from oven. Spread pizza sauce over each crust; sprinkle with bell pepper, mushrooms, basil and cheese. Bake 15 to 20 minutes longer or until crust is browned and cheese is melted.