The Best Gluten Free Pizza Margherita Recipes
GLUTEN-FREE MARGHERITA PIZZA
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
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
THE BEST GLUTEN-FREE PIZZA MARGHERITA
Make your own gluten-free pizza dough from scratch and top it with the ultimate Italian ingredients: tomatoes, mozzarella cheese, and basil.
Provided by Fioa
Categories Pizza
Time 1h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 41.5 g, Cholesterol 13.6 mg, Fat 11.8 g, Fiber 5.9 g, Protein 11.1 g, SaturatedFat 3.1 g, Sodium 1002 mg, Sugar 9.1 g
THE BEST GLUTEN-FREE PIZZA MARGHERITA
Make your own gluten-free pizza dough from scratch and top it with the ultimate Italian ingredients: tomatoes, mozzarella cheese, and basil.
Provided by Fioa
Categories Pizza
Time 1h15m
Yield 4
Number Of Ingredients 11
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.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 41.5 g, Cholesterol 13.6 mg, Fat 11.8 g, Fiber 5.9 g, Protein 11.1 g, SaturatedFat 3.1 g, Sodium 1002 mg, Sugar 9.1 g
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- Begin by making the pizza dough. In a large bowl, combine the warm water, yeast, and honey. Stir to combine. Let sit for 10 minutes to activate the yeast, or until the surface is bubbly/foamy. Add the flour, salt, egg, and olive oil. Stir to combine with a wooden spoon, then finish mixing the dough with your hands until it comes together. Form the dough into a ball or disc, and cover the bowl with a kitchen towel. Let it "rise" for 1 hour. (The dough won't rise very much at all since we're using a gluten free flour, but it will become more springy to the touch + it will have a little more "give").
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