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Gluten-Free Margherita Pizza

Name: Gluten-Free Margherita Pizza
Prep time: 15 min
Total time: 2 h 5 min
Yield: 6
Cuisine: Italian
Ingredients: 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; 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

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Prep 15 min
Total 2 hr 5 min
Servings 6

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

By Betty Crocker Kitchens

Updated Apr 5, 2019

Ingredients

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

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
tip 2
Go ahead and use this crust as a base for your favorite pizza toppings—veggies, gluten-free sausage or the works!

Nutrition

220 Calories, 9g Total Fat, 8g Protein, 25g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Slice

Calories: 220

Calories from Fat: 90

Total Fat: 9g; 15%

Saturated Fat: 4g; 21%

Trans Fat: 0g

Cholesterol: 20mg; 7%

Sodium: 490mg; 20%

Potassium: 130mg; 4%

Total Carbohydrate: 25g; 8%

Dietary Fiber: 1g; 7%

Sugars: 3g

Protein: 8g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 0%; 0%

Calcium: 20%; 20%

Iron: 4%; 4%

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;