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Gluten-Free Pizza

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main-dish low carb nut free vegetarian lunch
Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

1 (15-ounce) can crushed tomatoes with added purée

4 1/2 teaspoons extra-virgin olive oil

1/2 teaspoon sugar

1/2 teaspoon fine sea salt

1/4 teaspoon dried oregano

3/4 cup tapioca flour

1/2 cup white rice flour*

1/3 cup chickpea flour

1/3 cup sorghum flour

1 teaspoon xanthum gum

1 teaspoon fine sea salt

1/2 cup whole milk

2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package

2 teaspoons sugar

2 large egg whites, lightly beaten

3 tablespoons plus 1 teaspoon extra-virgin olive oil

4 teaspoons extra-virgin olive oil

8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)

1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)

4 large fresh basil leaves, roughly torn

*Be sure to use white rice flour; brown will result in gritty pizza dough.

Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

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