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)
Topping
1 medium pear, thinly sliced, about 1 / 4- inch thickness
1 small red onion, thinly cut into rings
2 tablespoons olive oil
1 tablespoon balsamic vinegar
2 tablespoons chopped walnuts
1 tablespoon blue cheese, crumbled (optional)
Fresh basil leaves
Add dough ingredients to bread machine pan in the order suggested by manufacturer. Select dough/manual cycle.
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 at 425oF for 15 minutes. Remove from oven. Top with pear and onions; sprinkle with walnuts and cheese, if desired. Bake an additional 5 to 10 minutes or until evenly browned. Remove from pan; top with basil leaves. Serve warm.
Topping
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.
Per Serving:
Serving size 1 slice; 1 / 12 of recipe
Serving weight: 1.9 ounces
Calories 120; Total fat 7 g; Saturated fat 1 g; Cholesterol 0 mg; Sodium 110 mg; Carbohydrates 15 g; Dietary fiber 1 g; Sugars 2 g; Protein 1 g