Best 2 Gluten Free Margherita Pizza Recipes

Calling all pizza lovers with gluten sensitivities! Our article features an array of delectable gluten-free Margherita pizza recipes, crafted to satisfy your cravings without compromising taste. Dive into a culinary journey, where each recipe promises a unique experience. Discover the classic Margherita with its irresistible combination of tangy tomato sauce, gooey mozzarella cheese, and aromatic basil. Elevate your taste buds with the Pesto Margherita, where aromatic pesto adds a vibrant burst of flavor. Craving something spicy? The Spicy Margherita packs a punch with its zesty chili oil. For a vegetarian delight, indulge in the Veggie Margherita, adorned with an array of colorful vegetables. And for those seeking a healthier twist, the Whole Wheat Margherita offers a wholesome and nutritious option. Prepare to embark on a gluten-free pizza adventure that will leave you craving more!

Let's cook with our recipes!

GLUTEN-FREE MARGHERITA PIZZA

Gluten-Free Margherita Pizza image

Less is more when it comes to this pizza-simple sauce with minimal toppings. Buon appetito!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 package fast-acting dry yeast
2/3 cup water (105° to 115°F)
1 tablespoon extra-virgin olive oil
1 egg white
1 1/4 cups Betty Crocker™ All-Purpose Gluten Free Rice Flour Blend
1 tablespoon sugar
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup canned crushed tomatoes, undrained (from 14- to 15-oz can)
1 teaspoon extra-virgin olive oil
1 teaspoon finely chopped garlic
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fresh basil leaves, cut into thin strips
1/4 cup finely shredded gluten-free Parmesan cheese
4 oz fresh mozzarella cheese, cut into 1/4-inch slices

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.

Nutrition Facts : Calories 220, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1, Fiber 1 g, Protein 8 g, SaturatedFat 4 g, ServingSize 1 Slice, Sodium 490 mg, Sugar 3 g, TransFat 0 g

MARGARITA PIZZA

Margarita Pizza image

Easy Margherita Pizza made from scratch with my yeast-free, thin crust pizza dough topped with a simple raw tomato sauce, fresh mozzarella cheese, and basil.

Provided by Gina

Categories Appetizer Brunch Dinner Lunch Snack

Time 45m

Number Of Ingredients 12

Ingredients

1 cup all purpose or white whole wheat flour* ((5 oz ) plus more for dusting)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup 0% Stonyfield Greek yogurt (not regular, drained if there's any liquid)
1/3 cup canned san marzano tomatoes (crushed by hand)
1 small garlic clove (minced)
1/4 teaspoon kosher salt
pinch dried oregano
fresh black pepper to taste
4 ounces fresh mozzarella cheese (sliced thin and torn by hand)
fresh basil (torn for topping)
extra virgin olive oil (optional for drizzling)

Steps:

In a medium bowl combine the flour, baking powder and salt and whisk well.
Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 20 turns (it should not leave dough on your hand when you pull away).
Preheat oven to 450F. I like to use a pizza stone, and preheat the stone in the oven as well. If using a round pizza pan or sheet pan, spray with oil.
Sprinkle a work surface and rolling pin with a little flour and roll the dough out into a large thin round or oval (or you can make 2 smaller pies).
Lay the dough out onto the oiled nonstick pizza dish or sheet pan.
Spread the sauce over the crust. Top with cheese and place the pan on the pizza stone, bake 10 to 12 minutes or until the cheese is bubbly and the crust is cooked through.
Transfer to a cutting board, top with basil and drizzle with olive oil, if desired. Slice the pie into 8 slices.

Nutrition Facts : ServingSize 2 slices, Calories 236 kcal, Carbohydrate 27 g, Protein 15 g, Fat 6.5 g, SaturatedFat 3.5 g, Cholesterol 23.5 mg, Sodium 636 mg, Fiber 1 g, Sugar 3.5 g

Tips:

For a crispy crust, use a pizza stone or baking sheet. Preheat the stone or sheet in the oven before baking the pizza.
Use high-quality ingredients, such as fresh mozzarella cheese and San Marzano tomatoes. This will make a big difference in the flavor of the pizza.
Don't overload the pizza with toppings. This will make it soggy and difficult to cook.
Bake the pizza at a high temperature, such as 450 degrees Fahrenheit. This will help to create a crispy crust and prevent the pizza from becoming dry.
Watch the pizza closely while it is baking. It can burn quickly, so be sure to remove it from the oven as soon as it is done.

Conclusion:

This gluten-free Margherita pizza is a delicious and easy-to-make recipe that is perfect for any occasion. With its crispy crust, fresh toppings, and flavorful sauce, this pizza is sure to be a hit with everyone who tries it.