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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 4 balls.
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2
Spray 2 baking sheets with cooking spray and press each ball out into a thin 8-inch round.
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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.
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4
Remove and let cool slightly.
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5
Meanwhile, roll the turkey sausage into very small balls, about 1 teaspoon per ball (using damp hands helps).
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6
Heat the oil in a medium nonstick skillet over medium-high heat.
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7
Add the meatballs and cook until browned on most sides, turning as needed, about 5 minutes.
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8
Remove the meatballs and set aside.
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9
Add the garlic to the skillet and stir until fragrant, about 30 seconds.
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10
Add the tomatoes, 1/2 cup of water, basil and 1/4 teaspoon salt.
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11
Bring to a simmer, then cook until the sauce begins to thicken, about 10 minutes.
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12
Return the meatballs to the skillet and continue to simmer until the sauce is very thick, 3 to 5 minutes more.
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13
Remove from heat.
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14
(The meatball sauce can be made and refrigerated up to 2 days ahead.)
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15
Divide the sauce and meatballs among the 4 parbaked pizza crusts.
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16
Divide the mozzarella among the pizzas evenly.
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17
Bake, one baking sheet at a time, on the preheated stone until the crust is golden brown and the cheese melts, 8 to 10 minutes.
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18
Sprinkle each pizza with Parmesan and garnish with basil leaves.
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19
Special equipment: a ricer
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20
Cover the potatoes with water in a medium pot.
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21
Bring to a boil and cook until fork-tender, about 25 minutes; remove.
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22
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).
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23
Set aside.
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24
Stir together the warm water, agave and yeast in a measuring cup or small bowl.
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25
Let sit until a small layer of foam develops at the top, 3 to 5 minutes.
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26
(If this doesn't happen, discard and try again with new yeast.)
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27
Add the potatoes, rice flour, tapioca starch and 3/4 teaspoon salt to the bowl of a stand mixer fitted with the paddle attachment.
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28
Mix on medium speed until the mixture is combined and forms a fine, crumbly meal.
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29
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).
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30
Cover the bowl tightly with plastic wrap and set in a warm place until the dough increases by half, about 1 1/2 hours.
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31
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.
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32
Thaw frozen dough at room temperature, then shape and cook.
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33
Yield: 1 1/2 pounds pizza dough (4 servings)
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34
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
