I love pizza, but I can’t even tell you the last time we ordered it.  Seriously.  I can’t.  I love pizza, but pizza doesn’t love me.  I can typically handle one slice before the bloat kicks in.  Because of that, I like to make my own.  I posted my butternut squash pizza last year, and since then I’ve been experimenting with the crust a bit.  I tried adding parmesan cheese to the crust once, and it was a major failure, but recently I added rosemary to the crust.  Success!

INSTAGRAM!  Right after coming out of the oven.

Vegetarian Pizza with Brown Rice Rosemary Pizza Crust 

(Gluten-Free and Whole Grain)

Serves 10

Ingredients
3 cups brown rice flour
1 (.25 ounce) package active dry yeast
2 Tbsp. extra virgin olive oil
1 tsp. oil (for your fingers when spreading the dough)

2 tsp. dried rosemary
1 tsp. salt
1.5 Tbsp. sugar
1 cup of warm water

Toppings can vary, but I used the following:

1.5 cups pizza sauce

1/4 cup fresh parmesan cheese

1/2 cup shredded mozzarella

1 small tomato

~1-ounce sundried tomatoes
Banana peppers

Fresh basil

Directions

  1. Preheat oven to 375 degrees
  2. Combine and mix the flour, salt, sugar, rosemary, and the yeast in a medium-sized bowl. Next, add the EVOO and water, and make the dough by mixing the ingredients all together using a clean pair of hands.
  3. Once the dough is formed, coat your hands with some oil or non-stick spray. Use your hands to spread the dough evenly on a large pizza pan, the larger the better (you want the crust to be nice and thin).
  4. Evenly coat the dough with your favorite toppings.  Cook for 35-45 minutes (depending on your oven and how crispy you like your pizza.  No matter what, this crust is on the crumbly side, but it’s still delicious and husband approved).

NOTE:  If you use sun-dried tomatoes, add them with only ~10 minutes of cooking left.  They will burn if in the oven too long.

NOTE: If you would like to make this a Low FODMAPs dish, keep the crust recipe the same, but make the pizza without a tomato-based sauce (I have yet to find one without garlic and onion!).  Often I just add some toppings (everything on here, minus the sun-dried tomatoes), cheese, and olive oil.   Sometimes I add olives and basil too.

Estimated Nutrition facts for 1/10th of pizza, crust only

Definitely better than my mom’s “homemade pizza” she used to make when I was growing up.  She always used pizza dough mixes and while it really wasn’t that bad, I was always the brat who wanted to complain because Pizza Hut was BETTER.  HA!

Estimated Nutrition facts for 1/10th of pizza; including the toppings

INSTAGRAM!  Actually, I almost forgot to take a picture of the pizza after I sliced it. This was already 3/4th eaten by the time I remembered I needed a good “after” photo.