This simple GFCF crunchy crust pizza base is best for those who are doing the best bet diet for MS. Not only is this pizza base free of gluten and casein, it is also free of yeast. In place of cheese, use herbs generously and have an extra serving of chives.
Non-GMO Organic Yellow Cornmeal - 1 cup
Rice Flour - 1 cup
Cayenne Pepper - a couple pinches
Cumin - 1/8th tsp
Dried Oregano - 1 tsp
Organic Egg - 1 whole or two egg whites (preferably whites beaten)
Water about 1/2 cup
Olive oil - 3 tbsp
Himalayan Salt to taste
Rice Flour to sprinkle on the rolling surface
Mix all the dry ingredients. Make a little well in the center and put a tbsp of oil and beaten egg and mix well. The flour will be nice and mildly moist. Then add a tbsp of water at a time and mix well to make a thick dough. Saran wrap the dough for atleast 1/2 hour in the refrigerator.
Preheat the oven to 350F. Generously sprinkle rice flour on the rolling surface. Take a handful of dough and roll using a rolling pin to make a 0.5 cm thick 6-inch circle. Grease a baking tray with a tbsp of oil and transfer the rolled pizza bases to the baking tray and grease the top of the pizza bases with the other tbsp. Bake for 20-25 minutes or until the top of pizza bases turns golden brown. Apply tomato sauce or marinara sauce on each pizza base and top it with any vegetable toppings of your choice and put it in the oven for another 3-5 minutes.
Note: In the picture, I have used chicken breast and vegetables and the base is not clearly seen. If you are using chicken breast, cook it in a pan by adding white vinegar and spices for about 10 minutes or so. Then toss in any veggies of your choice and use this as your pizza toppings.