Gluten-Free Pizza

INGREDIENTS

• 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package
• 1/3 cup chickpea flour
• 1/2 cup whole milk
• 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon)
• 1/2 teaspoon fine sea salt
• 2 large egg whites, lightly beaten
• 4 teaspoons extra-virgin olive oil
• 2 teaspoons sugar
• 1 (15-ounce) can crushed tomatoes with added purée
• 1/2 cup white rice flour*
• 1 teaspoon fine sea salt
• 1/2 teaspoon sugar
• 3/4 cup tapioca flour
• 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups)
• 1/4 teaspoon dried oregano
• 1/3 cup sorghum flour
• 1 teaspoon xanthum gum
• 3 tablespoons plus 1 teaspoon extra-virgin olive oil
• 4 1/2 teaspoons extra-virgin olive oil
• 4 large fresh basil leaves, roughly torn