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Gluten-Free Pizza Margherita Recipe

Gluten-Free Pizza Margherita - homemade pizza Margherita with gluten-free crust. Made with Argo® Corn Starch, this pizza is so delicious.

Course Main Course
Cuisine Italian
Keyword Gluten-Free Pizza Margherita
Prep Time 20 minutes
Cook Time 15 minutes
Rise Time 30 minutes
Servings 4 people
Calories 122 kcal

Ingredients

Gluten Free Flour Mix:

  • 3 cups Argo® Cornstarch
  • 1 1/2 cups brown rice flour
  • 1/2 cup potato starch
  • 1 tablespoon xanthan gum

Pizza Crust:

  • 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 warm water (120º to 130ºF)
  • 1 envelope Fleischmann's® Pizza Crust Yeast
  • 2 tablespoons extra virgin olive oil

Toppings:

  • 7 oz whole peeled tomatoes (1/4 can of a 28-oz can whole peeled tomatoes)
  • 10 leaves basil, chopped
  • 1/4 teaspoon salt
  • 1/2 cup shredded mozzarella cheese
  • 3 basil leaves for garnishing
  • 1/2 tablespoon extra-virgin olive oil

Instructions

  1. Mix all the ingredients for Gluten Free Flour Mix together thoroughly. Store the remaining flour in a tightly closed container.

  2. 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.

  3. Preheat oven to 450F.

  4. 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.

  5. 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.

  6. 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.

Recipe Notes

If the dough is too sticky, add 2 tablespoons of the Gluten Free Flour Mix.

Nutrition Facts
Gluten-Free Pizza Margherita Recipe
Amount Per Serving (4 people)
Calories 122 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Cholesterol 11mg4%
Sodium 841mg37%
Potassium 543mg16%
Carbohydrates 205g68%
Fiber 14g58%
Sugar 8g9%
Protein 16g32%
Vitamin A 235IU5%
Vitamin C 5.6mg7%
Calcium 167mg17%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.