Margherita Pizza

For the Sauce: Blend the 14.5oz diced tomatoes, 1T olive oil, 3-4 garlic cloves, 1t salt, 1t oregano, and 1/2t pepper together until smooth. For the Gluten-Free Pizza Crust: Mix 3/4C warm water, 1T sugar, and 1 packet yeast and let rest for 5 minutes. Add in the 2C gluten-free flour, 1t salt, 1 egg, 1T oil, and 1t apple cider vinegar and combine until a dough is formed. Cover the dough and let it rise for 30 minutes. Roll out the dough on a baking sheet or pizza stone. Bake the crust at 400°F for 8 minutes. Remove the crust from the oven, add the prepared sauce and toppings including ripped fresh mozzarella, 1/4C grated Parmesan, fresh basil, and red pepper flakes. Return to oven and bake for an additional 10-15 minutes, or until cheese is melted and crust is golden. Enjoy!