Gluten-Free Margherita Pizza

Gluten-Free Margherita Pizza

Less is more when it comes to this pizza-- simple sauce with minimal toppings. Buon appetito!

Prep Time

15

Minutes

Total Time

2:05

Hrs:Mins

Makes

6

slices

Crust
1
package fast-acting dry yeast
2/3
cup water (105° to 115°F)
1
tablespoon extra-virgin olive oil
1
egg white
1 1/4
cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1
tablespoon sugar
1
teaspoon xanthan gum
1/2
teaspoon salt
Topping
1/2
cup canned crushed tomatoes, undrained (from 14- to 15-oz can)
1
teaspoon extra-virgin olive oil
1
teaspoon finely chopped garlic
1/4
teaspoon salt
1/8
teaspoon pepper
1/4
cup fresh basil leaves, cut into thin strips
1/4
cup finely shredded gluten-free Parmesan cheese
4
oz fresh mozzarella cheese, cut into 1/4-inch slices
  1. In large bowl, stir together yeast and water; let stand 5 minutes. Stir in 1 tablespoon oil and the egg white. Stir in 1 1/4 cups flour blend, the sugar, xanthan gum and 1/2 teaspoon salt. Cover with plastic wrap. Let stand in warm place 1 hour.
  2. Generously grease 12-inch pizza pan or large cookie sheet. Place dough on pan. Press into 11-inch circle. Cover; let rise 30 minutes. Heat oven to 425°F.
  3. With wet fingers, press dough into 12-inch circle. Bake 10 to 12 minutes or until edges begin to brown. Increase oven temperature to 450°F.
  4. In small bowl, stir together tomatoes, 1 teaspoon oil, the garlic, 1/4 teaspoon salt and the pepper. Spread evenly over prebaked crust to within 1/2 inch of edge. Sprinkle with basil and Parmesan cheese. Divide mozzarella evenly over crust. Bake about 8 minutes longer or until cheese is bubbly and edge is golden brown. Let stand 1 to 2 minutes before slicing.
Makes 6 slices
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Go ahead and use this crust as a base for your favorite pizza toppings--veggies, gluten-free sausage or the works!
This recipe was created for our new Betty Crocker® Gluten-Free Rice Flour Blend available in grocery stores in late July. Until then, feel free to try this recipe using any gluten-free all-purpose rice flour blend found in larger supermarkets and co-ops.

Nutrition Information:

1 Serving (1 Slice)
  • Calories 220
    • (Calories from Fat 90),
  • Total Fat 9g
    • (Saturated Fat 4g,
    • Trans Fat 0g),
  • Cholesterol 20mg;
  • Sodium 490mg;
  • Total Carbohydrate 25g
    • (Dietary Fiber 1g,
    • Sugars 3g),
  • Protein 8g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.