From “Cooking Light: Gluten-Free Baking” by Robert Landolphi
2 teaspoons sugar | 1 package dry yeast | ½ cup warm water (100 to 110 degrees) | 3.65 ounces white rice flour (about ¾ cup) | 1.4 ounces sweet white sorghum flour (about ¹⁄3 cup) | 1.4 ounces tapioca flour (about ¹⁄3 cup) | 1.7 ounces potato starch (about ¼ cup) | 0.9 ounce flaxseed meal (about ¼ cup) | 1 teaspoon xanthan gum | ¼ teaspoon salt | 1 tablespoon olive oil | 2 large egg whites | 1 large egg | Cooking spray | 4 ounces turkey Italian sausage (1 link) | ½ cup lower-sodium marinara sauce | 4 ounces part-skim mozzarella cheese, shredded (about 1 cup) | 2 tablespoons chopped ripe olives
Instructions: Dissolve sugar and yeast in ½ cup warm water in a small bowl; let stand 5 minutes. Heat oven to 400 degrees. Weigh or lightly spoon flours, potato starch and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum and salt in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, oil, egg whites and egg; beat at low speed until combined.
Increase speed to medium; beat 2 minutes. Spoon dough onto an 11-by-17-inch baking sheet coated with cooking spray and lined with parchment paper. Lightly coat hands with cooking spray; press dough into an 11-by-12-inch rectangle.
Cover with plastic wrap coated with cooking spray and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Bake for 14 minutes or until bottom is crisp.
Cool completely. Increase oven temperature to 425 degrees. Remove casings from sausage. Heat a large skillet over medium-high heat. Add sausage; cook 3 minutes, stirring to crumble.
Spread marinara over crust, leaving a ½-inch border; top with sausage, cheese and olives. Bake at 425 degrees for 12 minutes or until crust is golden.
Per serving: 309 calories, 11.8 g fat, 63 mg cholesterol, 564 mg sodium, 37 g carbohydrates, 3.5 g fiber, 15 g protein.