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Gluten-Free Margherita Pizza
Gluten-Free Margherita Pizza
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Prep Time:
15 minutes
Total Time:
2 hours 5 minutes
A classic pizza with a light sauce and few toppings for maximum flavor. Enjoy!
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 from 1 box (16 oz) Betty Crocker™ Gluten Free All Purpose 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
Instructions:
  • Combine yeast and water in a large bowl and allow it to sit for 5 minutes. Mix in 1 tablespoon of oil and the egg white. Add in 1 1/4 cups of flour blend, sugar, xanthan gum, and 1/2 teaspoon salt. Cover the bowl with plastic wrap and let it rest in a warm place for 1 hour.
  • Grease a 12-inch pizza pan or large cookie sheet generously. Place the dough on the pan and press it into an 11-inch circle. Cover and let it rise for 30 minutes. Preheat the oven to 425°F.
  • Press the dough into a 12-inch circle using dampened fingers. Bake for 10 to 12 minutes until the edges start to turn golden brown. Then, raise the oven temperature to 450°F.
  • Combine tomatoes, 1 teaspoon oil, garlic, 1/4 teaspoon salt, and pepper in a small bowl. Spread mixture evenly over the prebaked crust, leaving a 1/2 inch border. Sprinkle with basil and Parmesan cheese, then distribute mozzarella evenly on top. Bake for an additional 8 minutes until cheese is bubbly and edges are golden brown. Allow to sit for 1 to 2 minutes before slicing.

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