Italian · Dinner
Classic Cheese and Tomato Pizza (Gluten-Free)
A single-serving gluten-free pizza on a rice flour and tapioca crust, topped with crushed tomatoes, mozzarella, and parmesan cheese. Baked hot until the crust crisps and cheese browns, finished with fresh basil, oregano, garlic, and olive oil.
$5
20 minsPrep
12 minsCook
32 minsTotal
MediumLevel
Nutrition per serving
732Calories
32.8gProtein
31.6gFat
79.2gCarbs
6.8gSugar
4.1gFiber
1426mgSodium
92mgChol
15.4gSat Fat
530mgPotassium
632mgCalcium
2.8mgIron
1.2mcgVitamin B12
9mgVitamin C
gluten-free
vegetarian
gluten-free
Instructions
1
Prep
Whisk warm water, yeast, and sugar together; let stand 5 minutes until foamy. Combine rice flour, tapioca starch, cornstarch, and salt.
2
Knead
Stir yeast mixture and olive oil into dry ingredients until a soft, sticky dough forms. Knead 2 minutes.
3
Rest
Cover dough with a damp cloth and let rest 15 minutes until slightly puffed.
4
Bake
Press dough into a 10-inch round on parchment. Spread tomato sauce, crushed garlic, oregano, mozzarella, and parmesan over top. Bake at 475°F for 10–12 minutes until cheese bubbles, browns in spots, and crust edges crisp.
5
Plate
Slide pizza onto plate, scatter fresh basil, add black pepper, drizzle olive oil, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g440g mozzarella cheese
- 36g36g parmesan cheese
- 120g120g rice flour
- 60g60g tapioca starch
- 16g16g cornstarch
- 160ml160ml warm water
- 28g28g olive oil, plus extra for drizzling
- 1 tsp1 tsp active dry yeast
- 1 tsp1 tsp salt
- 1 tsp1 tsp sugar
- 180ga third of a 14.5 oz can canned crushed tomatoes
- 2 clove2 clove garlic
- 1 tsp1 tsp dried oregano
- 8-10 fresh basil leaves
- pinch of black pepper
