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Gluten-Free Margherita Pizza

Close-up of a thick slice of Gluten-Free Margherita Pizza showing bubbly cheese, bright tomatoes, and fresh basil.
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Make a classic Margherita pizza using a reliable gluten-free dough recipe. This method produces a crust that is crispy on the bottom and holds toppings well.

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 whole peeled 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)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix dry ingredients: In a large bowl, whisk together the gluten-free flour blend and salt.
  3. Combine: Pour the yeast mixture and 2 tablespoons of olive oil into the dry ingredients. Mix with a sturdy spoon or stand mixer until a sticky dough forms. Do not overmix.
  4. First rise: Cover the bowl with plastic wrap and let the dough rest in a warm place for 45 minutes to 1 hour, or until slightly puffy.
  5. Preheat oven and stone: Place a pizza stone or steel on the middle rack and preheat your oven to 500°F (260°C) for at least 30 minutes.
  6. Shape the dough: Lightly dust a piece of parchment paper with gluten-free flour. Gently press or spread the dough onto the parchment paper into a 12-inch circle. The dough will not stretch like wheat dough.
  7. Assemble pizza: Spread the crushed San Marzano tomatoes evenly over the dough, leaving a 1-inch border. Top with the mozzarella pieces.
  8. Bake: Carefully slide the parchment paper and pizza onto the preheated stone. Bake for 10 to 14 minutes, or until the crust is 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 the finishing 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.
  • For a crispier bottom, place the pizza directly onto the hot stone after the first 5 minutes of baking by sliding the parchment out from under it.
  • If you are highly sensitive, wipe down your pizza stone and work surface with a damp cloth before starting to prevent cross-contamination.

Nutrition

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