Gluten-Free Pizza Margherita
Gluten-Free Pizza Margherita – homemade pizza Margherita with gluten-free crust. Made with Argo® Corn Starch, this pizza is so delicious
Gluten-Free Pizza Margherita
Gluten-Free Pizza Margherita – homemade pizza Margherita with gluten-free crust. Made with Argo® Corn Starch, this pizza is so delicious!
When it comes to gluten free pizza, I reply on Argo® Corn Starch as the main ingredient. I adapted the recipe from ArgoStarch.com. It’s important to take note that the most important ingredient in gluten free flour is corn starch, and my number 1 choice is Argo Starch. It’s so versatile and I can use it for both baking and cooking The texture of the starch is silky smooth and talcum fine, making everything so much more refined and better. Argo Starch is made from 100% pure corn, it’s the PERFECT brand for gluten free recipes.
Gluten-Free Pizza Margherita Recipe
Serves 1 | Prep Time: 20 Mins | Rise Time: 30 Mins | Bake Time: 15 Mins
Adapted from: ArgoStarch.com
Gluten Free Flour Mix:
3 cups Argo® Cornstarch
1 1/2 cups brown rice flour
1/2 cup potato starch
1 tablespoon xanthan gum
2 cups Gluten Free Flour Mix
1 tablespoon sugar
3/4 teaspoon salt
3 tablespoons sorghum flour
1/2 teaspoon Argo® Baking Powder
1 cup very warm water (120º to 130ºF)
1 envelope Fleischmann’s® Pizza Crust Yeast
2 tablespoons extra virgin olive oil
7 oz (1/4 can of a 28-oz can) whole peeled tomatoes
10 leaves basil, chopped
1/4 teaspoon salt
1/2 heaping cup shredded mozzarella cheese
3 basil leaves, for garnishing
1/2 tablespoon extra-virgin olive oil
Mix all the ingredients for Gluten Free Flour Mix together thoroughly. Store the remaining flour in a tightly closed container.
To make the Pizza Crust, whisk together the Gluten Free Flour Mix flour, sorghum flour, sugar and salt in a mixing bowl and set aside. Combine water, yeast and 1 tablespoon oil in a large mixer bowl; stir to dissolve then add 1/2 cup of the flour mixture and stir well to blend. Allow to rest for 15 minutes or until mixture becomes foamy.
Preheat oven to 450F.
Add the remaining flour mixture to yeast mixture. Mix for 3 minutes on medium speed using a stand mixer with a dough hook. Scrape the sides of the mixing bowl to gather the dough into a ball. Cover the mixing bowl and set aside for 30 minutes.
In a food processor, blend the while peeled tamatoes into a sauce. Heat up a sauce pan, add the tomato sauce and chopped basil. Reduce the sauce to a thicker consistency, on low heat for about 10 minutes. Add the salt. Stir to combine well. Set aside.
Grease a non-stick 12-inch pizza pan with the remaining olive oil. Scrape the dough out of mixing bowl and onto the pizza pan. Coat the dough with oil using oiled hands. Spread the dough to a 10-inch diameter pizza crust. Bake on lower oven rack for 10 to 12 minutes or until edges begin to brown. Remove the partially baked crust from oven, add the tomato sauce, mozzarella cheese, basil leaves and drizzle the olive oil on top of the toppings, then return to oven to complete baking for 5 to 8 minutes or cheese is melted.
If the dough is too sticky, add 2 tablespoons of the Gluten Free Flour Mix.
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