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The Ultimate Authentic Gluten-Free Margherita Pizza with a Perfect Chewy Crust

Close-up of a thick, chewy crust Gluten-Free Margherita Pizza slice showing airy interior and fresh toppings.
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Follow these steps to make a delicious, chewy gluten-free pizza crust and top it with classic Margherita ingredients for an authentic Italian flavor.

Ingredients

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  • 1 1/2 cups warm water (105-115°F)
  • 1 teaspoon sugar
  • 2 1/4 teaspoons active dry yeast
  • 2 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 teaspoon salt
  • 2 tablespoons olive oil, plus more for greasing
  • 1 (14.5 ounce) can crushed San Marzano tomatoes
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 8 ounces fresh mozzarella cheese, sliced or torn
  • 1/4 cup fresh basil leaves
  • 2 tablespoons extra virgin olive oil for drizzling

Instructions

  1. Activate the yeast: In a small bowl, mix the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until foamy.
  2. Prepare the dough: In a large bowl, whisk together the gluten-free flour blend and salt. Pour in the yeast mixture and 2 tablespoons of olive oil. Mix with a sturdy spoon or stand mixer until a sticky dough forms. Gluten-free dough will not knead like wheat dough.
  3. First rise: Cover the bowl with plastic wrap and let the dough rise in a warm place for 60 to 90 minutes, or until it has increased in volume slightly.
  4. Prepare the sauce: While the dough rises, combine the crushed tomatoes, oregano, and 1/4 teaspoon salt in a small bowl. Stir well and set aside.
  5. Preheat the oven and stone: Place a pizza stone or baking steel on the middle rack of your oven. Preheat the oven to 475°F (245°C) for at least 30 minutes to ensure the stone is very hot.
  6. Shape the crust: Lightly dust a piece of parchment paper with gluten-free flour. Gently press or roll the dough out onto the parchment paper into a 12-inch circle. The dough will be soft.
  7. Transfer and top: Carefully slide the parchment paper with the dough onto a pizza peel or an inverted baking sheet. Spread the tomato sauce evenly over the dough, leaving a 1-inch border. Distribute the mozzarella evenly over the sauce.
  8. Bake the pizza: Slide the pizza (still on the parchment paper) directly onto the preheated pizza stone. Bake for 10 to 14 minutes, or until the crust edges are golden brown and the cheese is melted and bubbly.
  9. Finish and serve: Remove the pizza from the oven. Immediately scatter the fresh basil leaves over the top and drizzle with extra virgin olive oil. Slice and serve hot.

Notes

  • If your gluten-free flour blend does not contain xanthan gum, add 1 teaspoon to the dry ingredients.
  • For a crispier bottom, bake the crust plain for 5 minutes before adding toppings, then continue baking as directed.
  • If you do not have a pizza stone, bake the pizza on a preheated, inverted heavy baking sheet.

Nutrition

Find it online: https://savorandpin.com/gluten-free-margherita-pizza-recipe/