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Recipe – Basil and Rosemary Gluten Free Pizza Crust

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Basil Rosemary Pizza Crust and Carrot Squash Tomato Sauce
Shown with mushrooms, shredded cheese, red bell peppers and canadian bacon.

Adapted from Pamela’s Chewy Pizza Crust
Pizza Crust Yield: varies
Prep Time: 10 minutes
Rest Time: 1 hour
Cook Time: 40 minutes

Dry Ingredients

  • 1 active dry yeast packet
  • 3 1/2 c. Pamela’s Bread/Flour Mix
  • 1/2 c. chia seeds (adds healthy Omega-3 fatty acids)
  • 1/4 c. basil, chopped
  • 2 tbsp. chopped rosemary
  • 1 tbsp. lemon zest

Wet Ingredients

  • 1/4 c. olive oil
  • 1 1/2 c. warm water (105* – 115*F to activate yeast)

I used my stand mixer with a whisk attachment. Combine dry ingredients and stir until well combined.  Add oil and water.

Mix on a medium speed for two to three minutes.

Spritz hands with olive oil to help keep dough from sticking. Working with half of the dough at a time, transfer half to parchment paper.  Divide mixture in half and transfer onto another piece of parchment paper. (Optional divide again if size of crust is too much for smaller appetites.)  Pat and spread dough into shape.  Repeat with other half of dough.

Loosely cover with plastic wrap and let dough rest for one hour.

Eating Tonight: Bake in a 375*F oven for 25 to 30 minutes on lower rack.  A slight puff will occur during baking.  Add sauce and toppings. Continue baking for an additional 10 minutes.

Future Eating:  Bake in a 375*F oven for 20 minutes. Cool completely. Tightly wrap then freeze.  Remove from freezer, add sauce and toppings before baking in a preheated 375*F oven for 12 to 15 minutes.

 

 

 

 

 

 

 

 

 

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Recipe – Basil and Rosemary Gluten Free Pizza Crust

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: 8 servings

Calories per serving: 150

Fat per serving: 6

Recipe – Basil and Rosemary Gluten Free Pizza Crust

Ingredients

  • 1 active dry yeast packet
  • 3 1/2 c. Pamela’s Bread/Flour Mix
  • 1/2 c. chia seeds (adds healthy Omega-3 fatty acids)
  • 1/4 c. basil, chopped
  • 2 tbsp. chopped rosemary
  • 1 tbsp. lemon zest
  • 1/4 c. olive oil
  • 1 1/2 c. warm water (105* - 115*F to activate yeast)

Instructions

  1. I used my stand mixer with a whisk attachment. Combine dry ingredients and stir until well combined.  Add oil and water.
  2. Mix on a medium speed for two to three minutes.
  3. Spritz hands with olive oil to help keep dough from sticking. Working with half of the dough at a time, transfer half to parchment paper.  Divide mixture in half and transfer onto another piece of parchment paper. (Optional divide again if size of crust is too much for smaller appetites.)  Pat and spread dough into shape.  Repeat with other half of dough.
  4. 
  5. Loosely cover with plastic wrap and let dough rest for one hour.
  6. Eating Tonight: Bake in a 375*F oven for 25 to 30 minutes on lower rack. 
  7. A slight puff will occur during baking.  Add sauce and toppings. Continue baking for an additional 10 minutes.
  8. Future Eating:  Bake in a 375*F oven for 20 minutes. Cool completely. Tightly wrap then freeze.  Remove from freezer, add sauce and toppings before baking in a preheated 375*F oven for 12 to 15 minutes.
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