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Gluten-Free Margherita Pizza

Close-up of a thick slice of Gluten-Free Margherita Pizza showing crust, melted mozzarella, tomato sauce, and fresh basil.
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Follow this recipe to make an authentic-tasting Margherita pizza using a reliable gluten-free crust recipe. This recipe focuses on texture and traditional Italian toppings.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 1/2 cups high-quality gluten-free all-purpose flour blend (must contain xanthan gum)
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 (14.5 ounce) can crushed San Marzano tomatoes, drained slightly
  • 8 ounces fresh mozzarella (fior di latte), sliced or torn
  • 1/4 cup fresh basil leaves
  • 1 tablespoon extra virgin olive oil for finishing
  • Cornmeal or rice flour for dusting

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. Mix the dough: Add the gluten-free flour blend and salt to the yeast mixture. Mix with a sturdy spoon or a stand mixer with a paddle attachment until a sticky dough forms. Mix in the 2 tablespoons of olive oil.
  3. First rise (optional but recommended): Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. Gluten-free dough does not rise as much as wheat dough.
  4. Preheat the oven and pizza stone: Place a pizza stone or steel on the middle rack of your oven. Preheat the oven to 500°F (260°C) for at least 45 minutes to ensure the stone is fully hot.
  5. Shape the crust: Dust a pizza peel generously with cornmeal or rice flour. Gently scrape the sticky dough onto the prepared peel. Lightly oil your hands and carefully press and stretch the dough into a 12-inch circle. Do not overwork it.
  6. Top the pizza: Spread the drained crushed tomatoes evenly over the dough, leaving a 1-inch border. Arrange the mozzarella pieces over the sauce.
  7. Bake: Carefully slide the pizza from the peel onto the hot pizza stone. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted and slightly blistered.
  8. Finish: Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the top and drizzle with the finishing extra virgin olive oil. Slice and serve immediately.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon of xanthan gum to the dry ingredients.
  • To prevent sticking when transferring to the oven, work quickly once the dough is on the peel.
  • For a crispier bottom, bake the crust plain for 5 minutes before adding toppings, then return it to the oven for the remaining time.
  • If you must avoid cross-contamination, clean your pizza stone thoroughly or use a dedicated pizza pan for gluten-free baking.

Nutrition

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