Recipe: Gluten-free Pizza (bread machine dough cycle) and Pear and Walnut Topping

GLUTEN-FREE PIZZA

"A very good gluten-free pizza crust, it rowns properly and has a good aftertaste. Best of all, it gets crunchy!"

FOR THE PIZZA DOUGH:
2/3 cup water
1 tablespoon olive oil
1 teaspoon cider vinegar
1/2 teaspoon honey
1/2 teaspoon salt
1 teaspoon unflavored gelatin
1 teaspoon crushed dried rosemary
3/4 cup brown rice flour
1/2 cup tapioca flour
2 teaspoons xanthan gum
2 teaspoons Fleischmann's Bread Machine Yeast
2 tablespoons olive oil (for brushing pan)

FOR TOPPING THE PIZZA:
Pear Topping (recipe follows)
1 small red onion, thinly cut into rings
2 tablespoons chopped walnuts
1 tablespoon bleu cheese, crumbled (optional)
Fresh basil leaves
(OR toppings of your choice)

TO PREPARE THE DOUGH:
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough / manual cycle.

TO MAKE THE PIZZA:
When cycle is complete, remove dough to a surface heavily sprinkled with rice flour. Pat dough onto a 12-inch pizza pan brushed with olive oil, making edges thicker to hold the toppings.

Pre-bake the crust at 425 degrees F for 15 minutes.

Remove from oven. Top with pear and onions; sprinkle with walnuts and cheese (or add toppings of your choice).

Bake an additional 5 to 10 minutes or until evenly browned.

Remove from pan; top with basil leaves. Serve warm.

PEAR TOPPING

1 medium pear, thinly sliced, about 1/4-inch thickness
2 tablespoons olive oil
1 tablespoon balsamic vinegar

In a medium skillet over medium-high heat, heat olive oil. Add pear and onions. Cook 5 minutes, stirring occasionally. Add balsamic vinegar. Remove from heat; drain well.

Makes one (12-inch) pizza, 12 servings
Source: Fleismann's