sliced mozzarella, pizza sauce, sauteed mushrooms and cilantro
¼teaspoonfennel seed
5artichoke heartswell drained & chopped
fontina cheese, sliced
fresh basil
fresh cilantro
pesto
Instructions
In a large bowl whisk together the flour, yeast, sugar and salt.
Add the egg, olive oil and water.
Using a wooden spoon, or paddle hook with stand mixer, beat until the dough pulls away from the sides of the bowl, adding more flour or water if needed. This is a VERY soft dough.
Scoop into a 9 x 13 inch baking. pan.
Lightly flour the top.
Using your fingertips (or a spatula), press the dough to evenly fill the pan.
Cover loosely with plastic wrap and let rest at room temperature for about 30 minutes.
While the dough rises, preheat oven to 450°.
Remove plastic wrap and spread oil on top of dough.
Bake on the middle rack in oven until puffy and crisp on bottom, about 6 minutes.
Add your favorite toppings (such as tomato sauce, cheeses, pesto etc)
Bake for about 3 minutes, until toppings have melted and edges of bread look crispy.
Cut in squares when cool.
Notes
* Cup 4 Cup is NOT corn free. If you use a gluten free flour with grains as the first ingredient, such as King Arthur Measure for Measure, the dough may be denser. Debra recommends using 1/2 cup less and adding 1/2 cup potato starch.
I ended up using 3 cups of Measure for Measure combined with tapioca starch (see blog for amounts.)
** Can use milk in place of the water
Note: None of the optional ingredients are included in the nutrient analysis.