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Gluten-Free Pizza with Tomato Sauce, Mozzarella, and Fresh Basil Recipe

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4.2 from 46 reviews

This delicious gluten-free pizza recipe features a crispy, chewy crust made from a blend of rice flour, tapioca starch, and oat flour, bound together with psyllium husk. Topped with a flavorful tomato sauce seasoned with oregano, generous amounts of shredded and fresh mozzarella, and fresh basil leaves, this pizza is both satisfying and perfect for those avoiding gluten. The crust uses yeast for a light rise and olive oil and apple cider vinegar for tenderness and flavor.

  • Total Time: 1 hour 20 minutes
  • Yield: 1 10-12 inch pizza (serves 2-3)

Ingredients

Crust

  • 1 tablespoon ground psyllium husk
  • ¾ cup lukewarm water (divided as ½ cup + ¼ cup)
  • ½ cup / 2.1 oz / 60g rice flour
  • ½ cup / 2.3 oz / 65g tapioca starch or arrowroot
  • ¼ cup + 2 tablespoon / 1.4 oz / 40g oat flour
  • 1.5 teaspoon sugar
  • 1 teaspoon / 4g dried yeast
  • ½ teaspoon salt
  • 1 teaspoon olive oil
  • 1 teaspoon apple cider vinegar

Toppings

  • ½ cup tomato or pizza sauce
  • 1 teaspoon dried oregano
  • 2 cups / 8.1 oz / 230g shredded mozzarella
  • 5.3 oz / 150g mozzarella ball, sliced
  • Fresh basil leaves
  • 1 tablespoon olive oil

Instructions

  1. Prepare the yeast mixture: In a small bowl, stir together the dried yeast, sugar, and ½ cup of lukewarm water. Let it sit for 5 to 10 minutes until frothy, to activate the yeast.
  2. Mix dry ingredients: In a large mixing bowl, combine the rice flour, tapioca starch (or arrowroot), oat flour, ground psyllium husk, and salt. Mix thoroughly to ensure even distribution.
  3. Add wet ingredients: Pour the yeast mixture, ¼ cup lukewarm water, olive oil, and apple cider vinegar into the dry ingredients. Stir well until a dough forms. The psyllium husk will help bind the dough and give it elasticity.
  4. Knead the dough: Knead the dough gently in the bowl or on a clean surface for 2 to 3 minutes until it becomes smooth and slightly sticky. If too sticky, sprinkle a little more rice flour to achieve workable consistency.
  5. Let dough rise: Cover the bowl with a damp cloth or plastic wrap and set it in a warm place for about 45 to 60 minutes, or until the dough has visibly risen and puffed up.
  6. Shape the crust: Preheat your oven to 425°F (220°C). Line a baking sheet or pizza stone with parchment paper. Place the risen dough onto the parchment and using wet or oiled hands, gently press and spread the dough into a round pizza shape approximately 10 to 12 inches in diameter. Make sure to keep the thickness even.
  7. Add sauce and season: Spread the tomato or pizza sauce evenly over the surface of the dough. Sprinkle the dried oregano over the sauce to infuse herbal flavor.
  8. Add cheese and toppings: Distribute the shredded mozzarella evenly over the sauce. Arrange the sliced mozzarella ball pieces on top. Drizzle 1 tablespoon of olive oil over the pizza for extra richness.
  9. Bake the pizza: Place the pizza in the preheated oven and bake for 15 to 18 minutes, or until the crust is golden and the cheese is melted, bubbly, and slightly browned.
  10. Garnish and serve: Remove the pizza from the oven and scatter fresh basil leaves on top. Allow the pizza to cool for a few minutes before slicing and serving.

Notes

  • Ensure all flours are gluten free certified to maintain the gluten-free integrity of the recipe.
  • Psyllium husk powder is essential for mimicking the elasticity of gluten in this crust.
  • Adjust baking time according to your oven’s strength; watch for golden crust and melted cheese.
  • For a crispier crust, bake on a preheated pizza stone or steel.
  • Use fresh mozzarella slices sparingly to prevent sogginess.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 18 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Find it online: https://allyumcooks.com/gluten-free-pizza-with-tomato-sauce-mozzarella-and-fresh-basil-recipe/