-
1
Set a pizza stone or baking sheet on an oven rack in the bottom-third position and preheat to 500 degrees F. Divide the pizza dough into 2 balls.
-
2
Spray a baking sheet with cooking spray and press each ball out into a thin 10-inch round.
-
3
Put the baking sheet on the preheated stone and parbake until the dough just starts to brown on the bottom and edges, about 10 minutes for a softer crust or about 15 minutes for a crisper crust.
-
4
Remove and let cool slightly.
-
5
Combine the mozzarella, ricotta, garlic, 1/4 teaspoon salt and crushed red pepper in a small bowl.
-
6
Toss the mushrooms, olive oil, thyme and 1/4 teaspoon salt together in another small bowl.
-
7
Dollop the cheese mixture evenly on the 2 pizza crusts and spread out, then divide the mushrooms between them.
-
8
Bake the pizzas until the crust is golden brown and the cheese browns in some spots, 8 to 10 minutes.
-
9
Cut each into 4 pieces and serve.
-
10
Per serving (half a pizza): Calories: 520; Fat: 19 g (Saturated: 4.5 g); Cholesterol: 10 mg; Sodium: 780 mg; Carbohydrate: 70 g; Fiber: 3 g; Protein: 18 g; Sugar: 4 g
-
11
Special equipment: a ricer
-
12
Cover the potatoes with water in a medium pot.
-
13
Bring to a boil and cook until fork-tender, about 25 minutes; remove.
-
14
Once the potatoes are cool enough to handle, remove the skin and work the potatoes through a ricer set over a large bowl (should have about 2 cups).
-
15
Set aside.
-
16
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
-
17
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
-
18
(If this doesn't happen, discard and try again with new yeast.)
-
19
Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment.
-
20
Mix on medium speed until the mixture is combined and forms a fine, crumbly meal.
-
21
Continuing to mix on medium, add the egg white and oil, slowly drizzle in the yeast mixture and mix until the dough comes together (it will be slightly tacky).
-
22
Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
-
23
Form the dough into 2 or 4 balls, for small or medium pizzas, then either cook them as desired or wrap them well and freeze for up to 1 month.
-
24
Thaw frozen dough at room temperature, then shape and cook.
-
25
Yield: 1 1/2 pounds pizza dough (4 servings)
-
26
Per serving: Calories: 330; Fat: 4.5 g (Saturated: 0.5 g); Cholesterol: 0 mg; Sodium: 380 mg; Carbohydrate: 67 g; Fiber: 3 g; Protein: 6 g; Sugar: 3 g
