Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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.