Gluten Free Margherita Pizza

Food

Being gluten free doesn’t mean you have to sacrifice delicious pizza!! No pre-packaged cauliflower crust here. I’ve been asked for this recipe too many times to count!

Number one requested meal from my friends and family? Our homemade margherita pizza. This was a coveted staple since before I was gluten free and I only gave the recipe to TWO people before now. Obviously, the crust had to make some adjustments with my switch to gluten free in 2019, but many…interesting…tries later, we landed on a gluten free crust recipe we actually love! I can’t claim to have created this one – my gal Cheryl from 40aprons.com is the curator of this lovely pizza crust, but the sauce, toppings, & technique are all Sabo. 😉

GLUTEN FREE MARGHERITA PIZZA

Prep time: 30 minutes
Rise time: 1 hour 30 minutes
Bake time: 30 minutes

Pizza crust yields 2 crusts. I use half of the dough for one pizza and freeze the other half for the next time we have pizza.

INGREDIENTS

FOR THE CRUST:
(as adapted from 40aprons.com)

2 tsp active dry yeast
1 Tbsp honey
1 1/4 c. warm water
1 1/3 c. cassava flour
2/3 c. almond flour
1 c. arrowroot flour
1 1/2 tsp salt
3 eggs
3 t. extra virgin olive oil

INSTRUCTIONS

In a medium bowl, dissolve yeast and honey in warm water. Let stand until super foamy, doubled in size, and very fragrant, about 20 minutes.
Once your yeast has fully bloomed, make the pizza dough. With the dough blade fitted on your stand mixer, combine almond flour, cassava flour, arrowroot, salt, and olive oil in the stand mixer bowl. Mix to combine.
Pour in yeast-water mixture and mix until smooth and well combined. Add eggs and mix until combined, scraping down the sides occasionally, if necessary. Mix for 60 seconds to knead dough, then scrape out into large bowl.
Let rise in a warm place for 60-90 minutes or until increased in size (It will not double). While dough is rising, prepare the pizza toppings.

FOR THE SAUCE

2 medium tomatoes
2-3 medium garlic cloves
2 tsp olive oil
1/4 tsp pepper
2-3 pinches of salt

Cut tomatoes into chunks and peeled + minced garlic cloves.
Place all ingredients into blender and blend until smooth.

ADDITIONAL TOPPINGS

Fresh mozzarella ball (I like to get the one that comes in small pearls because I’m lazy)
Shredded Italian cheese
Fresh basil (we have used dried basil in a pinch, but fresh is best!)

PUTTING IT ALL TOGETHER

Preheat oven to 450°F.
Spread olive oil on pizza stone.
Pour half of pizza crust dough onto pizza stone. It will be runny, this is normal!
Parbake crust for 20 minutes, turning stone halfway through.
Using a metal spatula, “lift” crust from stone before putting on toppings – this will make it easier to remove from pizza stone later!
Pour on the pizza sauce and add your cheeses and basil. You can make it as cheesy (or not) as you want!
Bake for another 10 minutes, turning halfway to get the nice bubbly brown spots evenly across your pizza.
Let cool a bit before using these AWESOME pizza scissors. Trust me, I will never use another pizza cutter again.

NOTES

We’ve found that the best way to freeze the remaining 1/2 of the dough is to pour into a lidded glass bowl and place in freezer.
The best way to reheat your leftover pizza is to place on a cookie sheet and broil for about 4-5 minutes on high. It still ends up with a little crunch rather than being mushy!