Gluten-Free Mozzarella and Tomato Pizza
Indulge in the fresh, vibrant flavors of this Gluten-Free Mozzarella and Tomato Pizza, a perfect recipe that combines simplicity, taste, and dietary inclusivity. Featuring a crispy homemade gluten-free crust, brushed with rich olive oil and topped with a layer of tangy tomato sauce, this pizza is a delight for pizza lovers seeking a wheat-free option. Creamy slices of fresh mozzarella harmonize beautifully with juicy cherry tomatoes, while a sprinkle of oregano, salt, and pepper adds a savory touch. Finished with the aromatic garnish of fresh basil leaves, this pizza delivers a classic Italian experience in every bite. Ready in just 45 minutes, this recipe serves four and is an excellent choice for weeknight dinners or casual gatherings. Whether you're gluten-intolerant or simply looking for a delicious twist on traditional pizza, this flavorful masterpiece is sure to become a household favorite.
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Recipe Information
Ingredients
- 1 package (approximately 11 ounces) Gluten-free pizza crust mix
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 1 unit Large egg
- 1 tablespoon Cornmeal
- 0.5 cup Tomato sauce
- 8 ounces Fresh mozzarella cheese
- 1 cup Cherry tomatoes
- 0.25 cup Fresh basil leaves
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
Instructions
Preheat oven to 425°F (220°C).
In a large mixing bowl, combine the gluten-free pizza crust mix, 3/4 cup warm water, 1 tablespoon olive oil, and a large egg. Mix well to form a smooth dough.
Cover the bowl with a towel and let the dough rest for about 5 minutes.
Sprinkle the cornmeal evenly over a baking sheet or pizza stone.
Place the dough on the prepared baking sheet and press it out to form a 12-inch round crust, about 1/4-inch thick.
Brush the remaining tablespoon of olive oil over the crust.
Spread the tomato sauce evenly over the crust leaving a 1/2-inch border.
Slice the fresh mozzarella cheese and distribute evenly over the sauce.
Slice the cherry tomatoes in half and place them on top of the mozzarella.
Sprinkle with salt, black pepper, and dried oregano.
Bake in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Remove from the oven and allow to cool for a few minutes.
Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
2221 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 40.2 g | 201% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 3812 mg | 166% | |
| Total Carbohydrate | 262.8 g | 96% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 21.2 g | ||
| Protein | 73.9 g | 148% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1292 mg | 99% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 786 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
