Gluten Free Margherita Pizza Food
GLUTEN-FREE MARGHERITA PIZZA
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
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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- Begin by making the pizza dough. In a large bowl, combine the warm water, yeast, and honey. Stir to combine. Let sit for 10 minutes to activate the yeast, or until the surface is bubbly/foamy. Add the flour, salt, egg, and olive oil. Stir to combine with a wooden spoon, then finish mixing the dough with your hands until it comes together. Form the dough into a ball or disc, and cover the bowl with a kitchen towel. Let it "rise" for 1 hour. (The dough won't rise very much at all since we're using a gluten free flour, but it will become more springy to the touch + it will have a little more "give").
- Meanwhile, make the tomato basil marinara. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds - 1 minute, or until it is fragrant. Don't let it brown! Add the crushed tomatoes, salt, and pepper. Stir to combine, and raise heat to high. Bring sauce to a boil, then reduce heat to a simmer, and cover. Let simmer for 15 minutes, stirring occasionally. Once sauce is finished, stir in the fresh basil, and season to taste with additional salt. Set aside.
- Preheat oven to 450℉. Once pizza dough has "risen", lightly flour your pizza stone or baking sheet, and lightly flour your rolling pin as well. Turn the dough out onto the stone/sheet, and roll into a 1/4'' thick circle. Finish forming the dough with your hands and pinch together any cracks on the edges. Lightly drizzle the top of the dough with olive oil, and brush it around until coated (or just use your hands!). Bake for 15 minutes. (Don't be alarmed if the top and/or edges crack a little bit, that is totally normal!)
- Remove pizza from oven and spread with a generous layer of the tomato basil marinara, leaving 1/2'' or so on the edges for the crust. (You will have some sauce leftover.) Top with the fresh mozzarella slices, and sprinkle evenly with the grated parmesan. Bake for an additional 12-15 minutes, or until cheese is bubbly and golden, and crust is golden and crispy. Let pizza cool for a few minutes, then sprinkle with extra grated parmesan, and top with fresh basil leaves. Sprinkle with crushed red pepper, dried oregano, and flaky sea salt, if desired. Cut into slices and serve!
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