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
Preparation
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.
