Gluten-Free Margherita Pizza

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

By Betty Crocker Kitchens

Updated April 5, 2019

Ingredients

package fast-acting dry yeast

2/3

cup water (105° to 115°F)

tablespoon extra-virgin olive oil

egg white

1 1/4

cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend

tablespoon sugar

teaspoon xanthan gum

1/2

teaspoon salt

1/2

cup canned crushed tomatoes, undrained (from 14- to 15-oz can)

teaspoon extra-virgin olive oil

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

oz fresh mozzarella cheese, cut into 1/4-inch slices

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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.

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!