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Gluten-Free Margherita Pizza

A thick slice of Gluten-Free Margherita Pizza showing the airy crust, melted mozzarella, bright red sauce, and fresh basil.
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Follow this recipe to make a delicious, authentic Margherita pizza using a reliable gluten-free crust.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 3 cups high-quality gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for brushing
  • 1 (14.5 ounce) can whole peeled San Marzano tomatoes, crushed by hand
  • 1/2 teaspoon salt (for sauce)
  • 8 ounces fresh mozzarella cheese, sliced or torn
  • 1/4 cup fresh basil leaves
  • Extra virgin olive oil for drizzling

Instructions

  1. Activate the yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: Add the gluten-free flour blend and 1 teaspoon of salt to the yeast mixture. Mix with a sturdy spoon or stand mixer until a sticky dough forms. Mix in 2 tablespoons of olive oil.
  3. Rest the dough: Cover the bowl and let the dough rest in a warm place for 30 minutes. Gluten-free dough will not rise significantly like wheat dough.
  4. Preheat the oven: Place a pizza stone or steel in your oven and preheat to 500°F (260°C) for at least 45 minutes.
  5. Shape the crust: Lightly dust a piece of parchment paper with gluten-free flour. Scrape the sticky dough onto the paper. Lightly oil your hands and gently press the dough into a 12-inch circle, about 1/4 inch thick.
  6. Prepare the sauce: In a small bowl, mix the crushed San Marzano tomatoes with 1/2 teaspoon of salt.
  7. Assemble the pizza: Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Top with the mozzarella slices or pieces.
  8. Bake: Carefully slide the parchment paper with the pizza onto the preheated pizza stone or steel. Bake for 10 to 14 minutes, or until the crust edges are golden brown and the cheese is melted and bubbly.
  9. Finish: Remove the pizza from the oven. Immediately scatter fresh basil leaves over the top and drizzle with extra virgin olive oil. Slice and serve hot.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best dough structure.
  • If you are concerned about cross-contamination, prepare all surfaces and tools using dedicated gluten-free equipment.
  • For a crispier bottom, bake the crust plain for 5 minutes before adding toppings, then continue baking.

Nutrition

Find it online: https://eatableempress.com/gluten-free-margherita-pizza-recipe/