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Gluten-Free Margherita Pizza Recipe

Italian · Main course · 35 min total

A crispy, cheesy gluten-free pizza with classic Margherita toppings: San Marzano tomato sauce, fresh mozzarella, and basil.

Ingredients

• 1 cup gluten-free all-purpose flour blend
• 1 teaspoon xanthan gum
• 1 teaspoon instant yeast
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 3/4 cup warm water (110°F)
• 1 tablespoon olive oil, plus more for brushing
• 1/2 cup crushed San Marzano tomatoes
• 1 clove garlic, minced
• 4 ounces fresh mozzarella, sliced
• 8 fresh basil leaves
• Salt and pepper to taste

Instructions

1. In a large bowl, whisk together gluten-free flour, xanthan gum, yeast, salt, and sugar. Add warm water and olive oil; stir until a sticky dough forms. Cover and let rest for 10 minutes.
2. Preheat oven to 475°F (245°C) with a pizza stone or inverted baking sheet inside.
3. Place a sheet of parchment paper on a work surface. Divide dough in half. Place one half on parchment and pat into a 10-inch round, about 1/4-inch thick. Brush edges with olive oil.
4. In a small bowl, mix crushed tomatoes, minced garlic, salt, and pepper. Spread half the sauce over the dough, leaving a 1/2-inch border. Arrange half the mozzarella slices on top.
5. Slide the pizza (on parchment) onto the preheated stone or baking sheet. Bake for 10-12 minutes until crust is golden and cheese is bubbly.
6. Remove from oven, top with fresh basil leaves, and let cool 2 minutes. Repeat with remaining dough and toppings.
7. Slice and serve immediately.

Tips

• For extra crispiness, pre-bake the crust for 5 minutes before adding toppings.
• If dough is too sticky, lightly wet your hands with water when shaping.
• Leftover pizza can be stored in the fridge for up to 2 days; reheat in a skillet for best texture.

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