The Best Gluten Free Pizza Margherita Recipes

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.

THE BEST GLUTEN-FREE PIZZA MARGHERITA

Steps:

• Combine warm water, honey, and yeast in bowl; whisk well and let sit until foamy, about 5 minutes.
• Combine flour, baking powder, and salt in the bowl of a stand mixer with a hook attachment; mix well on low speed. Pour in yeast mixture and olive oil slowly while mixing until slightly combined. Increase speed to medium-high and mix until a very soft dough is formed, about 4 minutes. Shape dough into a ball; cover and let rise for 30 minutes.
• Preheat oven to 425 degrees F (210 degrees C). Grease a 12-inch pizza pan with olive oil.
• With greased hands, press dough onto the pizza pan. Brush dough with tomato sauce.
• Bake in the preheated oven until slightly golden, about 15 minutes.
• Top crust with mozzarella cheese, tomato slices, and basil leaves. Bake until cheese is bubbly and crust is golden, 8 to 10 minutes.

THE BEST GLUTEN-FREE PIZZA MARGHERITA

Steps:

• Combine warm water, honey, and yeast in bowl; whisk well and let sit until foamy, about 5 minutes.
• Combine flour, baking powder, and salt in the bowl of a stand mixer with a hook attachment; mix well on low speed. Pour in yeast mixture and olive oil slowly while mixing until slightly combined. Increase speed to medium-high and mix until a very soft dough is formed, about 4 minutes. Shape dough into a ball; cover and let rise for 30 minutes.
• Preheat oven to 425 degrees F (210 degrees C). Grease a 12-inch pizza pan with olive oil.
• With greased hands, press dough onto the pizza pan. Brush dough with tomato sauce.
• Bake in the preheated oven until slightly golden, about 15 minutes.
• Top crust with mozzarella cheese, tomato slices, and basil leaves. Bake until cheese is bubbly and crust is golden, 8 to 10 minutes.

THE BEST GLUTEN-FREE PIZZA MARGHERITA

Steps:

• Combine warm water, honey, and yeast in bowl; whisk well and let sit until foamy, about 5 minutes.
• Combine flour, baking powder, and salt in the bowl of a stand mixer with a hook attachment; mix well on low speed. Pour in yeast mixture and olive oil slowly while mixing until slightly combined. Increase speed to medium-high and mix until a very soft dough is formed, about 4 minutes. Shape dough into a ball; cover and let rise for 30 minutes.
• Preheat oven to 425 degrees F (210 degrees C). Grease a 12-inch pizza pan with olive oil.
• With greased hands, press dough onto the pizza pan. Brush dough with tomato sauce.
• Bake in the preheated oven until slightly golden, about 15 minutes.
• Top crust with mozzarella cheese, tomato slices, and basil leaves. Bake until cheese is bubbly and crust is golden, 8 to 10 minutes.