What's Trending

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

(1)

0 Questions

Save Recipe

New Personalized Recipes Just for You - Take the Quiz Now

Prep 15 min
Total 2 hr 5 min
Servings 6

Save
Print
Pinterest
Facebook
Email

Ready to Make?

Save
Shop
Share
Keep Screen On

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;