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Overhead shot of a margherita pizza

Gluten Free Margherita Pizza

This Gluten Free Margherita Pizza is completely foolproof, with the easiest & most delicious gluten-free pizza dough recipe. It's, thin, crispy on the bottom, and perfectly chewy. It gets topped with a quick homemade tomato-basil marinara sauce, plenty of fresh mozzarella, parmesan cheese, and lots of fresh basil!

Course Appetizer, Main, Main Course
Cuisine Italian
Keyword best gluten free pizza, best pizza sauce recipe, gluten free margherita pizza, gluten free pizza crust, gluten free pizza dough, italian pizza sauce recipe, margherita pizza recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 1 hour
Servings 2 -3
Author Molly | Spices in My DNA

Ingredients

For the gluten free pizza dough

For the tomato-basil marinara

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, thinly sliced
  • pinch of red pepper flakes
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • small handful fresh basil leaves

For the pizza

  • extra virgin olive oil, for brushing the dough
  • 8 ounces fresh mozzarella, thinly sliced
  • 2 tablespoons grated parmesan cheese, plus extra for serving
  • fresh basil leaves, for serving
  • crushed red pepper flakes, for serving (optional)
  • dried oregano, for serving (optional)
  • flaky sea salt, for serving (optional)

Instructions

  1. 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").

  2. Meanwhile, make the tomato basil marinara. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 30 seconds - 1 minute, or until it is fragrant. Don't let it brown! Add the crushed tomatoes, salt, and pepper. Stir to combine, and raise heat to high. Bring sauce to a boil, then reduce heat to a simmer, and cover. Let simmer for 15 minutes, stirring occasionally. Once sauce is finished, stir in the fresh basil, and season to taste with additional salt. Set aside.

  3. Preheat oven to 450℉. Once pizza dough has "risen", lightly flour your pizza stone or baking sheet, and lightly flour your rolling pin as well. Turn the dough out onto the stone/sheet, and roll into a 1/4'' thick circle. Finish forming the dough with your hands and pinch together any cracks on the edges. Lightly drizzle the top of the dough with olive oil, and brush it around until coated (or just use your hands!). Bake for 15 minutes. (Don't be alarmed if the top and/or edges crack a little bit, that is totally normal!)

  4. Remove pizza from oven and spread with a generous layer of the tomato basil marinara, leaving 1/2'' or so on the edges for the crust. (You will have some sauce leftover.) Top with the fresh mozzarella slices, and sprinkle evenly with the grated parmesan. Bake for an additional 12-15 minutes, or until cheese is bubbly and golden, and crust is golden and crispy. Let pizza cool for a few minutes, then sprinkle with extra grated parmesan, and top with fresh basil leaves. Sprinkle with crushed red pepper, dried oregano, and flaky sea salt, if desired. Cut into slices and serve!

Recipe Notes

*This is the gluten free flour I use and love!
*Recipe makes more tomato-basil marinara than you will use for this recipe. Extra will keep in the fridge for up to 1 week, or in the freezer for up to 3 months!