20 Ingredients
  • 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
Nutrition
312
16% daily value
8 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

26% 17

Saturated

24% 5

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

11% 32

Carbs (net)

- 30

Fiber

8% 2

Sugars

- 5

Sugars, added

- 1

Protein

20% 10

Cholesterol

6% 19

Sodium

14% 336

Calcium

17% 168

Magnesium

7% 31

Potassium

6% 269

Iron

7% 1

Zinc

11% 1

Phosphorus

22% 153

Vitamin A

6% 55

Vitamin C

6% 5

Thiamin (B1)

18% 0

Riboflavin (B2)

16% 0

Niacin (B3)

10% 2

Vitamin B6

14% 0

Folate equivalent (total)

13% 53

Folate (food)

- 53

Folic acid

- 0

Vitamin B12

24% 1

Vitamin D

2% 0

Vitamin E

15% 2

Vitamin K

10% 11
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