Gluten-Free Pizza Margherita

Combine yeast, oil, sugar, egg and 1 cup cold water in bowl of a stand mixer fitted with a dough hook; let sit until yeast begins to foam and float on surface of the water, about 10 minutes. Mix flour and 1 tsp. salt in a bowl. With the motor running, slowly add flour mixture; mix until a smooth dough forms, about 10 minutes. Transfer dough to a greased baking sheet; cover with plastic wrap. Let sit at room temperature for 1 hour.

Place a pizza stone under the broiler; heat for 30 minutes. Cut tomatoes in half lengthwise and, using your fingers, remove and discard seeds (don't rinse). Place tomatoes and salt in a food processor and pulse until just crushed but not pureed. Divide dough into 2 balls; working in batches, dust 1 ball of dough with rice flour. Roll dough into a 12" round about ¼" thick. Transfer to a rice flour-dusted pizza peel. Spread half of tomato mixture over dough, leaving a ½" border. Top with half each of cheese and basil; drizzle with oil. Slide pizza onto stone; bake until cheese melts and crust is puffed and charred in spots, about 3 minutes. Serve hot.