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- Dish type
- Main course
- Italian pizza
Make your own gluten free pizza dough from scratch and top it with the ultimate Italian ingredients: tomatoes, mozzarella cheese and fresh basil.
3 people made this
- Pizza dough
- 240ml warm water
- 1 tablespoon honey
- 1 1/2 teaspoons (6 g) dried active yeast
- 170g gluten free flour
- 1 teaspoon gluten free baking powder
- 1 teaspoon salt
- 2 tablespoons olive oil
- 120ml tomato passata or pizza sauce
- 85g sliced mozzarella cheese
- 2 ripe tomatoes, thinly sliced
- 5 fresh basil leaves, chopped
MethodPrep:15min ›Cook:25min ›Extra time:35min resting › Ready in:1hr15min
- 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 pizza dough into a ball; cover and let rise for 30 minutes.
- Preheat oven to 220 C / Gas 7. Grease a 30cm round pizza pan (or very large baking tray) with olive oil.
- With greased hands, press dough onto the pizza pan. Brush dough with tomato passata.
- Bake in the preheated oven until slightly golden, about 15 minutes.
- Top pizza base with mozzarella cheese, tomato slices and basil leaves. Bake until cheese is bubbly, 8 to 10 minutes.
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Homemade Gluten-Free Margherita Pizza
If you think homemade pizza is a lot of work, give this gluten free margherita pizza a try. The simple ingredients are easy to put together and they yield fabulous results in under an hour.
A classic, the Margherita pizza is said to have been created for Queen Margherita of Italy. It shows off the colors of the Italian flag with red tomatoes, white mozzarella and fresh green basil. It’s so scrumptious and easy that you’ll find yourself making it again and again. We’ve included a bit of baby arugula for added interest.
Gluten-Free Pizza Tips:
Baking pizza on a preheated pizza stone produces a superior texture and taste. For a makeshift stone, turn a large baking sheet upside down and place it on the lowest rack of the oven to preheat. Slide the flatbread and parchment onto preheated baking sheet and bake as instructed. Alternatively, bake the pizza in a round pan on the lowest rack of the oven. After baking, remove the pizza from the pan and slide it onto a wire rack to cool. Leaving the pizza in the pan produces a lot of steam that can make the crust soggy.
More DIY Gluten-Free Pizzas
GF Margherita Pizza Shopping List
For gluten-free and allergy-friendly ingredients, check out these companies.
Not every product sold by every company listed is gluten-free or allergy-friendly. Read ingredient labels. When in doubt, confirm ingredients directly with the manufacturer.
In a Hurry? Sometimes there’s just no time for homemade. Check out our picks for the best gluten-free frozen pizzas.
Food editor Beth Hillson is a chef and cooking instructor. She is founder of Gluten-Free Pantry, one of the first gluten-free companies in the United States, and author of Gluten-Free Makeovers and The Complete Guide to Living Well Gluten Free (Da Capo Lifelong).
- 1 (12-inch) Perfect Pizza Crust (Traditional)
- 2 teaspoons olive oil, more to oil pizza pan
- 1/2 cup gluten-free pizza sauce, more as desired
- 2 cups fresh shredded mozzarella cheese or cheese of choice
- 11/2 cups cherry tomatoes, cut in half, or 2 vine-ripened tomatoes, thinly sliced
- 1/2 cup baby arugula
- 1/4 cup fresh basil, roughly sliced
- 1/4 teaspoon crushed red pepper flakes, optional
- Salt and pepper, to taste
1 Place pizza stone (if using) on the bottom rack of oven. Preheat oven to 425°F.
2 Prepare Perfect Pizza Crust per instructions. Press pizza dough into a well-oiled 12-inch pizza pan. Cover crust and let rise 15 minutes.
3 Place crust in preheated oven to par-bake 12 minutes. Brush with 2 teaspoons oil. Spread pizza sauce evenly over the top of the crust, leaving a 1/4-inch edge. Sprinkle mozzarella cheese evenly over the top, followed by tomatoes and arugula. Top with basil, red pepper (if using) and salt and pepper to taste.
Gluten free pizza Margherita recipe - Recipes
Serving size 1/3 Pizza (112 g)
|Amount Per Serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 4g||20%|
|Trans Fat 0g|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Incl. 2g Added Sugars||4%|
|Protein 8g ||11%|
|Vitamin D 0mcg|
|Amount Per Container|
|% Daily Value*|
|Total Fat 24g||31%|
|Saturated Fat 12g||60%|
|Trans Fat 0.5g|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 4g||14%|
|Total Sugars 12g|
|Incl. 5g Added Sugars||10%|
|Vitamin D 0mcg|
* The % Daily Value (DV) 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.
Gluten-Free Keto Mediterranean Pizza
Keto Mediterranean Pizza you will love! We love pizza, but often we want to stay away from the extra carbs, especially when following the keto diet. In this keto pizza recipe, the crust is made with cauliflower. Yes…I know who wants to eat cauliflower instead of a delicious full of carbs, crispy pizza crust that we all know and love. Well, this may surprise you. A crust made with cauliflower, and if done correctly, will be deliciously crispy, cheesy and is super low in carbs. If you made a cauliflower pizza crust in the past and found it to be too soggy, then the recipe may have been missing something, which I will talk about shortly! I promise you this 4 ingredient cauliflower pizza crust will be crispy and delicious, just the way you like it. Total net carbs per slice about 2 grams, depending on the toppings you add.
♥ How to make the crispiest keto pizza crust?
The keto crust is super easy to make. You will need only four ingredients. Cauliflower rice (grated cauliflower), mozzarella cheese, cheddar cheese and an egg. That is it! You don’t have to add salt because the cheese is salty already. Sometimes I add a pinch of garlic powder or oregano for extra flavour. Now the most important step to having a crispy cauliflower pizza crust. First, you steam the cauliflower rice until tender, but not mushy, THEN, using a cheesecloth or a thin dishtowel squeeze out as much liquid as you can. This is the secret to having a crispy keto pizza crust. Now you mix the pizza ingredients with the cauliflower and spread over a pizza pan—Bake for 20 minutes. The crust is ready to be topped with your favourite toppings. Then pop it back in the oven and finish baking until the cheese is melted and bubbling. Done! Ready to eat, enjoy! For low carb recipes, check out our keto recipes.
Gluten-Free Pizza Dough Recipe
A healthy gluten-free pizza dough recipe using chickpea flour, brown rice flour, yeast, and water–it doesn’t get any easier. You can use this crust for any pizza toppings–my favourite recipe, a tomato, basil, and mozzarella margherita is below.
Makes 1 large pizza
½ cup warm water
1 tablespoon plus 1 teaspoon quick active yeast
1 tablespoon sugar
2 to 3 cups brown rice flour
1¼ cups chickpea flour, plus more for rolling
1 teaspoon sea salt
1 teaspoon xanthan gum
1 cup fresh water
1 tablespoon extra-virgin olive oil, plus extra for bowl
- In a medium bowl, combine warm water, yeast, and sugar. Proof for 15 minutes until foamy.
- In a large bowl, combine 2 cups brown rice flour, chickpea flour, salt, and xanthan gum. Mix in proofed yeast mixture, fresh water, and oil stir until combined (dough is very sticky, so I recommend using your hands to gently knead). If it’s too wet, add more brown rice flour until dough firms up.
- Grease a large bowl with oil add dough, rolling around to coat in oil. Cover with a kitchen towel and leave at room temperature for 3 hours. Use immediately or tightly cover and refrigerate for up to 2 days, bringing to room temperature before rolling.
- Add a dusting of chickpea flour to a large rimmed baking sheet and rolling pin (if your sheet-pan lacks seasoning or is prone to sticking, line your sheet-pan with parchment paper first, then sprinkle with chickpea flour). Roll dough using a floured rolling pin, stopping to coat with more flour as required, to form a large rectangle about ¼-inch in thickness.
- Dough is now ready for use in your recipe bake according to recipe’s instructions (see recipe below).
Gluten-Free Margherita Pizza Recipe
The grill is a great way to bake pizza without having to turn on the oven. With a few simple steps, it’s hot and ready in just minutes. To make this pizza in your oven, follow the same procedure but bake in preheated oven at 400°F.
1 Hearty Pizza Dough or gluten-free crust of choice
Olive oil, for coating baking sheet or pizza stone
Egg yolk for brushing crust, optional
Butter or oil for brushing crust, optional
1 cup tomato sauce
1 cup fresh mozzarella or dairy-free alternative, sliced or grated, optional
4 Campari tomatoes, sliced
2 tablespoons sliced fresh Italian basil
Fresh grated pepper, to taste
1. Prepare Hearty Pizza Dough or crust of choice. With wet hands, press dough onto a lightly oiled, parchment-lined baking sheet or pizza stone and let it rise. (Trim excess parchment paper so it doesn’t catch fire on the grill.) When risen, brush crust with egg yolk and/or butter, if desired, for a crispier golden crust.
2. Set your outdoor grill to high temperature and preheat to 400°F.
3. Parbake crust on preheated grill (with lid closed) 10 minutes.
4. Remove crust from grill. Spread tomato sauce evenly over crust. Arrange the mozzarella slices and tomato slices over crust and sprinkle with basil. Season with pepper.
5. Return pizza to preheated grill, close lid and grill until crust is golden brown on the bottom, about 10 to 12 minutes.
Each serving contains 173 calories, 6g total fat, 1g saturated fat, 0g trans fat, 29mg cholesterol, 365mg sodium, 27g carbohydrate, 3g fiber, 3g sugars, 5g protein, 14Est GL.
Contributor Mary Capone is author of The Gluten-Free Italian Cookbook (The Wheat Free Gourmet Press) and owner of Bella Gluten-Free, a company that produces healthy allergy-friendly baking mixes.
Gluten Free Pizza Margherita With Homemade Sauce
Ah, pizza. Truly a classic and comfort dish to many around the globe. Who knew bread, tomatoes, and cheese could make such a delicious meal. It’s so simple, yet perfect. My favorite type of meal!
I’ve always preferred a plain cheese pizza over all the variety, but ever since eating margherita pizza (aka pizza Margherita) several years ago, I’ve found a new favorite!
So just how did this pizza acquire its name? Well, in the late 1800s, after the unification of Italy, King Umberto I and his wife, Queen Margherita, visited the city of Naples. It is said they feasted on the local Neapolitan fare and the queen took a liking to a particular pizza which was topped with soft white cheese, red tomatoes and green basil—the colors of the Italian flag. Soon after the pie was named pizza Margherita, in honor of the queen.
A couple of years ago, my husband, Rafael, and I took a trip to Italy to celebrate our wedding anniversary. We visited Venice, Florence, Rome, and the Amalfi coast. It was such a beautiful country, each city having something wonderfully charming to offer. We ate pasta, paninis, and pizza all day, everyday. Although it was some of the best food I had ever eaten, midway through our trip my stomach began to rebel against me and I had to take a break from all of the gluten-laden bread and pasta.
We ended up eating at a Chinese restaurant for dinner one night while in Rome. Who thinks to eat anything other than Italian food while vacationing in Italy? Apparently just us. We were the only tourists in the restaurant full of Italians..and Chinese people, of course. The funny thing was, the restaurant staff couldn’t speak any English, just Italian and Chinese, and can you guess what language the menu was in? Yep, Italian..Shocking, right? We pretty much pointed aimlessly at the menu and hoped for the best.
Of all the food we ate during those couple of weeks, a pizza we had on the coast of Italy was hands down the best pizza I have EVER had! You could tell the ingredients were fresh and the dough was soft and had a slight chew to it. I don’t know what their secret was, but now when I make homemade pizza, I like to use the freshest ingredients possible.
I’ve started making the tomato sauce homemade, which has such a great flavor plus you also know exactly what’s in it. I start with a can of San Marzano peeled whole tomatoes, instead of tomato paste or sauce. These tomatoes are grown in Italy, in the rich volcanic soil found at the base of Mount Vesuvius, an active volcano. They say these are some of the best tasting tomatoes one can find. If you can’t get San Marzano tomatoes, just get the best you can find. Getting them whole means that they are minimally processed and allows for some texture in the sauce.
I sauté onions, garlic, and shredded carrots (for extra sweetness) along with the spices to release their flavors. I then add the tomatoes and break them up with my wooden spoon. You can also add a splash of red wine, for depth of flavor, but it’s totally optional. Cover the pot and simmer the sauce to deepen the flavors.
This makes 2-3 cups of sauce, which is more than enough for these pizzas. You can store leftovers in an airtight container in the fridge for several days or use as a marinara sauce on top of spaghetti. You could probably freeze it too, although I have not tested it.
I have to admit that my favorite part of a pizza is the crust. This gluten-free dough that I modified from this recipe on Epicurious.com, is the best gluten-free pizza dough I have ever had. Seriously. I prefer to make the crust more thick and roll up the edges, but you can make thin crust pizzas, leave off the edge, or make it rectangular, the choice is up to you.
It has the chew that I love, is soft, bready, and taste so much like regular crust. I seriously doubt your gluten-eating friends and family would be able to tell the difference.
After you let the dough rise, no need to pre-bake. Just top it with your sauce, cheese, and whatever other toppings you want. Sometimes I like to add fresh chopped tomatoes, but it’s your choice.
Bake in a 450 degree Fahrenheit oven for about 15 minutes, give or take, depending on how thin/thick your crust is and your oven. Just keep an eye on it after 10 minutes or so and take it out when the crust is golden and the cheese is melted and bubbly.
Garnish the top with fresh basil leaves *a must* slice and serve. This makes 1 large or 2 smaller pizzas and should be enough to serve 2-4 people, again depending on how big you made them.
I hope you enjoy this recipe, friends! May it take your tastebuds to the coast of Italy. Buon Appetito!
Gluten-free Pizza and Dough recipe with Caputo Fioreglut Flour
If you are tired of flavorless, cardboard Gluten-free pizza crusts because you have embarked on a Gluten-free journey for whatever reason…stop here NOW! Pizza has been one of those foods that I don’t make myself because I am usually tired of cooking. It feels nice to walk out to my garage freezer and grab a couple of frozen boxes and just be done with it. It may feel nice, but it does not taste nice. Not for me. The pizza is thin and dried out. The sauce is watery. It just isn’t good.
My French Mother-in-law only uses the Antimo Caputo ” Chef’s Flour for her pizza. But, I can’t eat that. Not anymore. So, I ordered the Antimo Caputo Fioreglut Gluten-free flour! And it sat on my shelf for far too long. My few attempts at anything doughy have not worked out so well. It just isn’t my favorite type of cooking. But, I did use it in place of flour when making my meals. It’s been a good product!
Little did I know…the Caputo Fioreglut Gluten-free flour makes THE best Gluten-free pizza crust I have EVER tasted. It is the closest pizza crust to a “regular” flour crust. I was so pleasantly surprised that I delivered pizza to my neighbors! My Gluten-eating and loving neighbors thought this crust was GOOD! My daughter thought it was GREAT!
I scoured the internet for a suitable recipe using the Caputo Fioreglut flour. The recipe on the bag is in metric measure…and I wasn’t going to risk messing up the conversion. I found one! But, it isn’t in a great printable format and it also gave baking instructions based on their pizza oven product. (Maybe one day!!) Thank you Il Fornino New York! You can find their exact post and recipe HERE. Many MANY thanks for those amazing conversions. I also did a little more reading on how to cook this homemade pizza. I know that a good pizza needs high heat! But, how high? The Kitchn has a recipe posted that is perfect to follow. I used the baking tips and temps. You can find that post HERE.
Lastly, the toppings. While on vacation, I found a pizza place that had Gluten-free pies. SOLD! The famous Bud & Alley’s Pizza Bar + Trattoria in Seaside, FL served up an amazing pie! I have been thinking about that Margherita & Salami on the Gluten-free crust since! It is now my new favorite everything! BUT! Your pizza, your toppings! I will just be over here drizzling honey and chili oil on mine.
Grilled Gluten Free Pizza
How to make a grilled gluten free pizza with simple, classic margherita toppings. Just because you’re gluten free doesn’t mean you can’t enjoy some pizza!
1) In a large bowl mix water and yeast (included with Bob’s red mill package). Let stand for a few minutes until bubbling, then add eggs and oil and mix together. Finally add pizza crust mix and mix until fully combined.
2) Leave dough in bowl, cover with plastic wrap, and let rest for 20 minutes. While the dough rests, Preheat your grill to medium-high direct heat. Also, slice tomatoes and mozzarella cheese. Season tomatoes with a sprinkle of kosher salt.
3) Spread dough out between two sheets of plastic wrap and roll or shape the dough out into a roughly 16-inch pizza. Sprinkle a pizza peel or the back of a large baking sheet with a heavy dusting of corn meal. Peel off the plastic wrap and move the dough onto the peel. Once the dough is there, use wet hands to further shape the dough to make it your desired shape. It doesn’t have to be perfect. Just try to make sure it’s mostly an even width.
4) When grill is ready, rub the grates with neutral oil to prevent sticking and slide pizza onto grill over direct heat. Cover with grill lid and grill for three minutes. Carefully flip the pizza and grill for another 3 minutes. Then flip back so the cornmeal crust is on the bottom.
5) Drizzle dough with olive oil and add a layer of sliced tomatoes and mozzarella cheese. Season the pizza with big pinches of dried oregano and kosher salt. Let grill, covered, for another 8-10 minutes until crust is crispy on the edges and cooked through and the cheese is melted.
If at any point the crust is burning or looking too dark, turn heat down or move coals around for more indirect heat.
6) At the very end of cooking, add fresh basil to the pizza.
When pizza has a crispy, dark crust and toppings are hot, slide pizza off of grill using peel or lift it back onto a clean baking sheet with a large grilling spatula.
Let pizza rest for a minute or two and then slice into large pieces and eat while warm!
In my opinion, gluten free pizza isn’t great on day two so chow down!
Pizza night occurs every fortnight in our home. Typically, I roll out four large homemade gluten pizzas for the family. As for me, I usually resort to a tiny frozen store-bought frisbee pizza that tastes like cardboard, although I do jazz it up with my favourite additional toppings and this compensates for the tasteless crust.
There are all types of pizza crusts – thin, thick, deep-pan, Californian…depending on your taste, finding a good gluten-free pizza crust is tricky, let alone making one. Usually, a store-bought pizza crust has a dense, super thin, cracker-like appearance.
Recently, I watched a CNN special on pizza making in Italy. I was so jealous seeing the host sampling beautifully puffed and slightly charred pizzas topped with fresh, local ingredients. Of course, it helps to have a pizza oven that can reach temperatures of 500 C/ 930 F. I reckon even the worst pizza dough recipe would end up being rescued by that searing heat!!
So… this got me thinking and I started experimenting with many pizza crust recipes. I also played around with different pizza pans and ceramic pizza stones, baking them at high temperatures which eventually got too much for my 15-year-old pizza stone as it cracked in half!
Surprisingly, I ended up finding out that my gluten-free naan bread recipe is super pizza friendly! As I like my pizza to puff up at the sides and have a satisfying chew, it made sense to use this recipe. The only change I made was increasing the salt slightly. To make things easier, I have put together a cooking chart below to give you a visual guide on baking and grilling times for the pizza.
Hopefully with this recipe, you can enjoy pizza night again with a decent pizza without needing a pizza oven and any fancy pizza tray or stone!