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Gluten-Free Margherita Pizza

Close-up cross-section showing the airy crumb structure of a Gluten-Free Margherita Pizza slice with bright red sauce and fresh basil.
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A recipe for making a structurally sound and flavorful gluten-free pizza with classic Margherita 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
  • 3 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for drizzling
  • 1 (14.5 ounce) can San Marzano tomatoes, crushed by hand
  • 8 ounces fresh mozzarella cheese, 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. Combine the warm water and sugar in a small bowl. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. In a large bowl, whisk together the gluten-free flour blend and salt.
  3. Pour the yeast mixture and 2 tablespoons of olive oil into the dry ingredients. Mix with a wooden spoon or stand mixer until a sticky dough forms. Do not overmix.
  4. Cover the bowl with plastic wrap and let the dough rest in a warm place for 30 minutes. The dough will not rise significantly like wheat dough.
  5. Preheat your oven to 500°F (260°C) with a pizza stone or steel inside for at least 45 minutes.
  6. Lightly dust a pizza peel or baking sheet with cornmeal or rice flour. Gently scrape the dough onto the prepared surface. Gluten-free dough is sticky; use oiled hands to shape it into a 12-inch circle.
  7. Spread the crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border.
  8. Top with the fresh mozzarella pieces.
  9. Carefully slide the pizza onto the preheated stone or steel.
  10. Bake for 10 to 14 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
  11. Remove the pizza from the oven. Immediately scatter fresh basil leaves over the top and drizzle with the finishing extra virgin olive oil. Slice and serve hot.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For the best texture, use a high-quality pizza stone or steel and preheat it thoroughly.
  • To avoid cross-contamination, clean all surfaces and tools used for the dough preparation before handling the gluten-free ingredients.
  • If you prefer a chewier crust, let the dough rest for 1 hour instead of 30 minutes before shaping.

Nutrition

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