The Best Gluten Free Pizza Margherita Food
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").
- 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.
- 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!)
- 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!
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