Mediterranean Pizza
Pizza Dough:
2 cups brown rice flour
1⁄2 cup tapioca flour 1⁄2 cup arrowroot flour
1 Tbsp xanthum gum
2 tsp cream of tarter
1 tsp baking powder
1 tsp salt 3 tsp olive oil 2 & 1⁄2 cups water
Topping:
2 Tbsp olive oil 1 lb crumbled fresh feta cheese 1 lb fresh grated mozzarella cheese 1 cups sundried tomatoes & olive bruschetta
2 cups kalamata olives sliced 10 cloves of garlic chopped and roasted
1/2 cup chopped spinach or basil 3 large red bell peppers seeded and sliced
Pepperoni ( Wheat/gluten free)
In an electric mixer mix all of the pizza dough ingredients thoroughly for 3 minutes.
Lightly oil 2 pizza pans and spread the batter to at least 14 inches in diameter and no thicker than 1⁄2 inch.
Bake at 450 degrees on the lowest rack for 20 minutes then remove from the oven.
Allow to cool before adding the toppings.
To top both Pizzas divide the ingredients in half.
Spread half a jar of the sundried tomato mix over each pizza. Then add the garlic, bell peppers, pepperoni and olives. Top with the mozzarella and feta cheeses. Then drizzle each pizza with 1 Tbsp of olive oil.
Bake at 450 degrees for 13-15 minutes or until the cheese is a nice light golden color.