Gluten Free Pesto Pizza

Pizza night doesn't have to feel like a compromise, and this pesto-topped pie is proof. The homemade crust comes together with a gluten free flour blend, xanthan gum, and a quick 30-minute rest that lets the dough puff up beautifully before it ever hits the oven — no kneading required, which is genuinely a relief. A two-stage bake (bare crust first, then toppings) is the secret to getting those golden, firm edges without a soggy center, something that can be tricky to pull off without wheat flour. Once the crust is set, it gets layered with fragrant basil pesto, torn fresh mozzarella, and halved cherry tomatoes that blister and sweeten in the heat. A pinch of red pepper flakes and a handful of fresh basil scattered on at the end bring the whole thing to life. This makes four generous servings, so it's a solid weeknight dinner or a crowd-pleasing option when you want to put something impressive on the table without any stress about what's in it.

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