Gluten Free Margherita Pizza Recipes

GLUTEN-FREE MARGHERITA PIZZA

Gluten-Free Margherita Pizza image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h5m

Yield 6

Number Of Ingredients 16

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

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 490 mg, Sugar 3 g, TransFat 0 g

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