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

July 16, 2013

Crust

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.

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.