Gluten-Free Margherita Pizza with Fresh Mozzarella and Basil

Why You’ll Love This Recipe

• Classic Margherita flavors—sweet tomatoes, creamy mozzarella, and fresh basil—on a crisp, gluten-free crust.
• Parbake method delivers a shatter-crisp bottom without soggy centers.
• Simple pantry staples; no specialty equipment required beyond a hot baking surface.
• Clear, reliable timing for busy weeknights with restaurant-quality results.

Grocery List

• Produce: Fresh basil, garlic
• Dairy: Fresh mozzarella (8 oz), optional Parmesan for serving (use a gluten-free brand)
• Pantry: Gluten-free all-purpose flour (for yeast baking), xanthan gum (if needed), gluten-free yeast, crushed San Marzano tomatoes, extra-virgin olive oil, honey or sugar, fine sea salt, flaky sea salt, dried oregano and red pepper flakes (optional), rice flour or gluten-free cornmeal, parchment paper

Full Ingredients

Gluten-Free Crust

• 1 3/4 cups (220 g) gluten-free all-purpose flour designed for yeast baking
• 1 tsp xanthan gum (omit if your blend already contains xanthan)
• 2 tsp (6 g) gluten-free instant or active dry yeast
• 3/4 cup + 2 tbsp (210 ml) warm water, 105–110°F (40–43°C)
• 2 tbsp extra-virgin olive oil
• 1 tsp honey or sugar
• 3/4 tsp fine sea salt
• Rice flour or gluten-free cornmeal, for dusting

Garlicky Crushed Tomato Sauce

• 1 cup (240 g) crushed San Marzano tomatoes (drain off 1–2 tbsp liquid if very watery)
• 2 medium garlic cloves, finely grated or pressed
• 1 tbsp extra-virgin olive oil
• 1/2 tsp fine sea salt
• 1/4 tsp dried oregano (optional)
• Pinch red pepper flakes (optional)

Toppings & Finish

• 8 oz (225 g) fresh mozzarella, drained well and torn into 1-inch pieces
• 12 large fresh basil leaves
• 1 tbsp extra-virgin olive oil, for finishing
• Flaky sea salt, to taste

Step-by-Step Instructions

Step 1: Preheat for a blazing-hot bake

Place a pizza stone or steel on the middle rack and preheat the oven to 500°F (260°C) for at least 45 minutes. A thoroughly heated surface is crucial for a crisp gluten-free crust. If you don’t have a stone or steel, use an upside-down sturdy baking sheet and preheat it the same way.

Step 2: Activate yeast and mix the dough

In a measuring cup, whisk warm water (105–110°F), honey (or sugar), and yeast. Let stand 5 minutes if using active dry yeast (skip the wait for instant yeast). In a bowl, whisk the gluten-free flour, xanthan gum (if needed), and salt. Pour in the yeast mixture and 2 tbsp olive oil. Beat vigorously with a spoon or mixer paddle for 2–3 minutes until you have a thick, sticky dough—closer to stiff batter than classic wheat dough.

Step 3: Let it rise

Lightly oil the bowl, cover tightly with plastic wrap, and let the dough rise in a warm spot for 45 minutes. It won’t double like wheat dough, but it should look slightly puffed and airy. Preheat time overlaps this rise.

Step 4: Stir the garlicky crushed tomatoes

In a small bowl, combine the crushed tomatoes, garlic, 1 tbsp olive oil, 1/2 tsp salt, and optional oregano and red pepper flakes. Taste and adjust salt. Set aside. Pat the mozzarella dry with paper towels to remove excess moisture.

Step 5: Shape on parchment for easy transfer

Tear off a sheet of parchment big enough for a 12-inch round. Lightly oil the parchment, then scrape the dough onto the center. With oiled fingertips or a silicone spatula, press and spread the dough into a 12-inch circle, leaving the edges slightly thicker for a defined rim. If it sticks, lightly oil your hands again. Slide the parchment (with dough) onto a peel or a flat baking sheet.

Step 6: Parbake the crust

Launch the parchment and dough onto the preheated stone/steel. Parbake for 7 minutes until the top looks set and the bottom begins to firm. Carefully slide the crust back out; peel away and discard the parchment.

Step 7: Top and bake until blistered

Spread 1/2 to 3/4 cup of the garlicky tomatoes in a thin, even layer, leaving a 1/2-inch border. Distribute the torn mozzarella evenly. Return the pizza to the oven and bake another 7 minutes, until the cheese is melted with golden spots and the crust edges are blistered. For extra char, broil for 30–60 seconds, watching closely.

Step 8: Finish with basil, rest, and slice

Remove from the oven and immediately scatter the basil leaves over the top. Drizzle with 1 tbsp olive oil and sprinkle a pinch of flaky sea salt. Let the pizza rest 2–3 minutes so the cheese sets, then slice and serve hot.

Pro Tips

• Heat matters: a 45-minute preheat on a stone or steel is the single biggest factor for a crisp gluten-free crust.
• Dry the mozzarella thoroughly to prevent excess moisture; pat with paper towels and tear into pieces rather than thick slices.
• Lightly oil your hands and parchment to make shaping sticky gluten-free dough effortless.
• Parbaking firms the base so toppings don’t sog it out—don’t skip it.
• If using a peel instead of parchment, dust generously with rice flour or gluten-free cornmeal for easy launching.

Variations

• Buffalo Margherita: Finish with a few torn pieces of buffalo mozzarella and a drizzle of peppery extra-virgin olive oil.
• Spicy Margherita: Add 1/2–1 tsp red pepper flakes to the sauce and a few on top before serving.
• Cast-Iron Method: Preheat a 12-inch cast-iron skillet in the oven. Oil lightly, press in dough, parbake 6 minutes, top, then bake 7 minutes more for an extra-crisp bottom.

Storage & Make-Ahead

Refrigerate unbaked dough (covered) for up to 24 hours; bring to room temp for 30 minutes before shaping. Parbaked crusts can be cooled, wrapped, and frozen up to 1 month; top from frozen and bake 8–10 minutes at 500°F (260°C). Leftover baked pizza keeps 2–3 days refrigerated; reheat on a hot stone/steel at 475°F (246°C) for 5–7 minutes or in a covered skillet over medium heat for 3–4 minutes.

Nutrition (per serving)

Approximate for 1/3 of the pizza: 650 calories; 35 g fat (13 g saturated); 66 g carbohydrates; 20 g protein; 3 g fiber; 5 g sugar; 960 mg sodium.