Nitrate & Nitrite Free Gluten Free Margherita Pizza
Total time1 hr 10 min
Prep time20 min
Cook time20 min
5.0(10)
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- 1 tsp baking powder
- ⅔ cup warm water (about 110°f / 43°c)
- 1 tbsp olive oil, plus more for the pan
- 1 tsp apple cider vinegar
For the sauce
- 1 can (14 oz) whole peeled san marzano tomatoes
- 1 clove garlic, minced
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For the topping
- 6 oz fresh mozzarella, torn into pieces
- 1 tbsp olive oil
For serving
- ¼ cup fresh basil leaves
- flaky sea salt, to taste (optional)
Instructions
- 1
Position a rack in the lowest position of the oven and preheat to 450°F (230°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and baking powder until evenly combined.
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