The Best Gluten-Free Pizza Margherita

Rating: 3.25 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

Make your own gluten-free pizza dough from scratch and top it with the ultimate Italian ingredients: tomatoes, mozzarella cheese, and basil.

By Fioa

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Recipe Summary

prep:
15 mins
cook:
25 mins
additional:
35 mins
total:
1 hr 15 mins
Servings:
4
Yield:
1 12-inch pizza
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Dough:
Toppings:

Directions

  • Combine warm water, honey, and yeast in bowl; whisk well and let sit until foamy, about 5 minutes.

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  • 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.

Nutrition Facts

Per Serving:
297 calories; protein 11.1g 22% DV; carbohydrates 41.5g 13% DV; fat 11.8g 18% DV; cholesterol 13.6mg 5% DV; sodium 1002mg 40% DV. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

sunsetparkn
Rating: 4 stars
08/07/2018
My grandkids have several food allergies (gluten eggs dairy wheat just to name a few) so I tried this GF recipe & I must say I am happy I did. I am giving the recipe 4 stars because of the flavor and texture of the dough. It really is very good and I will be making it again so thank you for sharing it with all of us. I did however need to add flour to the dough since it did not reach a very soft dough ball without it. Since I needed it to be GF & dairy free I could not use cheese so in place of cheese we make a white sauce with coconut oil GF flour mixture unsweetened almond milk & then use nutritional yeast & spices to season it. It really is quite good and I used that in place of the tomato sauce for this pizza. I then added spinach broccoli onion garlic red bell pepper. It was gobbled up in minutes!! Thank you again for your recipe. Read More

Most helpful critical review

Josh Haluszka
Rating: 1 stars
12/24/2019
given amount of water will give you a swampy mess. try and fix it with more flour and it crumbles to pieces. given gluten free flour is never easy to work with this didn't turn out at all Read More
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
sunsetparkn
Rating: 4 stars
08/07/2018
My grandkids have several food allergies (gluten eggs dairy wheat just to name a few) so I tried this GF recipe & I must say I am happy I did. I am giving the recipe 4 stars because of the flavor and texture of the dough. It really is very good and I will be making it again so thank you for sharing it with all of us. I did however need to add flour to the dough since it did not reach a very soft dough ball without it. Since I needed it to be GF & dairy free I could not use cheese so in place of cheese we make a white sauce with coconut oil GF flour mixture unsweetened almond milk & then use nutritional yeast & spices to season it. It really is quite good and I used that in place of the tomato sauce for this pizza. I then added spinach broccoli onion garlic red bell pepper. It was gobbled up in minutes!! Thank you again for your recipe. Read More
Buckwheat Queen
Rating: 5 stars
02/11/2018
This pizza delivers! I ve been longing for a good gluten free pizza. I found it. I was concerned about the amount of water and oil. I added the honey and yeast to 3/4 cup of water afraid that my flour mix didn t need a whole cup of liquid. In fact I never needed the other 1/4 cup. I reluctantly added two tbsp of oil but am happy with the results. I used fresh zucchini and cayenne peppers instead of heirloom tomatoes. Thank you for the recipe. Read More
Josh Haluszka
Rating: 1 stars
12/24/2019
given amount of water will give you a swampy mess. try and fix it with more flour and it crumbles to pieces. given gluten free flour is never easy to work with this didn't turn out at all Read More
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Folk
Rating: 3 stars
08/12/2018
Thank you sharing this recipe. We took the advice of another reviewer and reduced the water quantity to 3/4 cup. In doing so the mixture was still to wet. We added more flour to enable us to work the dough into a ball shape prior to rest for 30 minutes. We will make a few changes next time: reduce the water content to 1/2 cup or increase the flour quantity to 2 1/4 cup. Stay tuned Read More
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