Gluten-Free Pizza Napoletana
Experience the timeless flavors of Italy with this Gluten-Free Pizza Napoletana recipe, a perfect combination of authenticity and dietary accommodation. Crafted with gluten-free all-purpose flour and expertly risen to achieve a light, airy crust, this pizza is topped with rich tomato sauce, creamy fresh mozzarella, and aromatic basil leaves for that classic Neapolitan taste. The dough is easy to handle, and the addition of gluten-free cornmeal ensures a crisp, textured base, beautifully baked on a piping hot pizza stone or tray. Perfect for those embracing a gluten-free lifestyle without compromising on flavor, this recipe delivers restaurant-quality results in the comfort of your kitchen. Whether you're sharing it with friends or enjoying a quiet dinner at home, the Gluten-Free Pizza Napoletana is a dish that delights every bite.
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 5 grams Instant yeast
- 5 grams Salt
- 5 grams Sugar
- 180 milliliters Warm water
- 20 milliliters Olive oil
- 120 milliliters Tomato sauce
- 150 grams Fresh mozzarella cheese, sliced
- 10 leaves Fresh basil leaves
- 10 milliliters Olive oil for drizzling
- 10 grams Gluten-free cornmeal (for dusting)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, instant yeast, salt, and sugar.
Create a well in the center of the dry ingredients and pour in the warm water and olive oil.
Mix the ingredients together using a wooden spoon or your hands until a sticky dough forms.
Knead the dough lightly in the bowl for about 2-3 minutes, then cover the bowl with a damp cloth.
Allow the dough to rise in a warm place for about 60 minutes or until it has doubled in size.
Preheat your oven to the highest setting, around 250°C (480°F), and place a pizza stone or baking tray inside to heat up.
Once the dough has risen, dust a clean work surface with gluten-free cornmeal.
Transfer the dough to the work surface and gently press it into a circular shape, about 25 cm (10 inches) in diameter.
Take the hot pizza stone or baking tray out of the oven and carefully place the dough on it.
Spread the tomato sauce evenly over the surface of the pizza, leaving a small border around the edge.
Distribute the fresh mozzarella slices evenly across the pizza.
Drizzle a little olive oil over the top of the pizza.
Bake the pizza in the oven for 12-15 minutes, or until the cheese is bubbly and lightly browned and the crust is golden.
Remove the pizza from the oven and top it with fresh basil leaves.
Allow the pizza to cool for a couple of minutes, then slice and serve immediately.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.8 g | 84% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 3065 mg | 133% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 13.5 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 812 mg | 62% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 214 mg | 5% | |
*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.
