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)
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
- Preheat oven to 375 degrees
- 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.
- 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).
- 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.