Gluten Free Margherita Pizza Recipes

MARGHERITA PIZZA (GLUTEN FREE)

Steps:

• Preheat oven to 425 degrees. Cook pizza crust 10 minutes (or as directed in recipe - until it is mostly cooked).
• Drizzle cooked crust with a little more than 1 tbsp of the olive oil and use a brush to spread until the entire crust is moistened, adding more olive oil as needed.
• Spread sliced garlic evenly on top.
• Top with a single layer of 1/4" thick slices of mozzarella (or a thickness to your liking) and then fill in any gaps in between the slices by sprinkling with the shredded mozzarella.
• Place thinnly sliced tomatoes on top of cheese in a single layer, spaced close together (they will shrink and spread apart when baked).
• Sprinkle with roughly chopped basil.
• Drizzle with the remaining olive oil (about 1/2 tbsp) and sprinkle with a little salt and pepper.
• Bake 15 minutes or until tomatoes are crinkly and mozzarella is soft and slightly browned in some areas.

GLUTEN-FREE MARGHERITA PIZZA

Steps:

• In large bowl, stir together yeast and water; let stand 5 minutes. Stir in 1 tablespoon oil and the egg white. Stir in 1 1/4 cups flour blend, the sugar, xanthan gum and 1/2 teaspoon salt. Cover with plastic wrap. Let stand in warm place 1 hour.
• Generously grease 12-inch pizza pan or large cookie sheet. Place dough on pan. Press into 11-inch circle. Cover; let rise 30 minutes. Heat oven to 425°F.
• With wet fingers, press dough into 12-inch circle. Bake 10 to 12 minutes or until edges begin to brown. Increase oven temperature to 450°F.
• In small bowl, stir together tomatoes, 1 teaspoon oil, the garlic, 1/4 teaspoon salt and the pepper. Spread evenly over prebaked crust to within 1/2 inch of edge. Sprinkle with basil and Parmesan cheese. Divide mozzarella evenly over crust. Bake about 8 minutes longer or until cheese is bubbly and edge is golden brown. Let stand 1 to 2 minutes before slicing.