Pizza Margherita With Gluten-Free Crust
Per ServingPizza Margherita With Gluten-Free Crust |
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|---|---|---|
| Makes: 8 | ||
| Serving Size: 1/8 of pizza | ||
| Calories | 270 | |
| Fat | 9 | g |
| Saturated Fat | 2.3 | g |
| Carbohydrate | 41 | g |
| Fiber | 6 | g |
| Sugars | 9 | g |
| Cholesterol | 20 | mg |
| Sodium | 520 | mg |
| Potassium | 660 | mg |
| Protein | 8 | g |
| Phosphorus | 215 | mg |
| Choices: Starch 2, Vegetable 1, Fat 1.5 | ||
- Makes: 8
- Serving Size: 1/8 of pizza
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
Ingredients
| Half recipe Gluten-Free Pizza Crust | ||
| 2 | cups | bottled marinara sauce |
| 3/4 | cup | shredded part-skim mozzarella cheese |
| 1 | tsp. | dried oregano leaves |
| 1/4-1/2 tsp. crushed red pepper flakes (optional) | ||
| 15 | fresh basil leaves, stemmed | |
| Salad | ||
| 8 | cups | mixed salad greens |
| 16 | cherry tomatoes | |
| 1/2 | cup | diced red onion |
Directions
- Preheat the oven to 450 degrees. If not already done, rub a large baking sheet with 1 tsp. of olive oil; set aside.
- On parchment paper, roll out the pizza dough into a 1/4-inch-thick circle. Transfer the dough to the prepared baking sheet by lifting the parchment paper and flipping the dough onto the baking sheet; peel off the parchment paper.
- Top the dough with the marinara sauce and sprinkle with the cheese. Sprinkle the dough with the oregano leaves and, if desired, crushed red pepper flakes.
- Bake the pizza for about 14 minutes, until the edges are golden brown. Add the basil leaves and cook for about 1 minute more.
- Cut the pizza into eight pieces. Serve each slice of pizza with 1 cup mixed salad greens, 2 cherry tomatoes, and 1 Tbsp. diced red onion.
