Gluten-Free Pizza Margherita
Indulge in the classic flavors of Italy with this Gluten-Free Pizza Margherita recipe—perfect for pizza lovers seeking a wheat-free option without compromise. Featuring a golden, crispy crust made from gluten-free flour and xanthan gum, this easy dough pairs beautifully with the simplicity of fresh tomato sauce, creamy mozzarella, and vibrant basil leaves. Ready in just 30 minutes, this recipe ensures a quick and satisfying homemade pizza experience. Enhance the flavor with a drizzle of extra virgin olive oil and a sprinkle of sea salt for a restaurant-quality finish. Whether you're catering to dietary restrictions or simply exploring gluten-free cooking, this delightful pizza delivers authentic taste and a light, airy texture that will impress your family and guests alike.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Xanthan gum
- 1 packet Instant yeast
- 1 teaspoon Granulated sugar
- 1 teaspoon Salt
- 0.75 cup Warm water
- 2 tablespoons Olive oil
- 0.5 cup Tomato sauce
- 8 ounces Fresh mozzarella cheese, sliced
- 1 handful Fresh basil leaves
- 1 tablespoon Extra virgin olive oil
- 0.5 teaspoon Salt
Instructions
Preheat the oven to 475°F (245°C) and place a pizza stone or a baking sheet in the oven to heat up.
In a large bowl, combine the gluten-free flour, xanthan gum, instant yeast, sugar, and salt.
Add the warm water and olive oil to the dry ingredients. Mix well until it forms a smooth dough. The dough will be sticky; that is normal for gluten-free dough.
Place the dough on a piece of parchment paper. Use a lightly oiled spatula or your hands to spread the dough into a 12-inch diameter circle. Make sure the edges are slightly thicker for a crust.
Transfer the parchment paper with the dough onto a preheated pizza stone or baking sheet in the oven.
Bake the crust for 7-8 minutes until it begins to set but not brown.
Carefully remove the crust from the oven. Spread the tomato sauce evenly over the surface of the crust.
Arrange the slices of fresh mozzarella cheese over the tomato sauce, leaving some gaps for even melting.
Return the pizza to the oven and bake for an additional 6-8 minutes or until the cheese is bubbly and the crust is golden brown.
Remove the pizza from the oven and let it cool slightly for 2 minutes.
Scatter fresh basil leaves over the top of the pizza, drizzle with extra virgin olive oil, and sprinkle a pinch of salt to taste.
Slice and serve immediately.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 2.4 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 316 mg | 24% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 197 mg | 4% | |
*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.
