Margherita Pizza (Gluten Free)

"A thin crispy crust, drizzled with olive oil, spread with freshly sliced garlic, topped with fresh mozzarella, thinnly sliced tomatoes, and fresh chopped basil leaves. I recommend using my recipe #320381 which pairs perfectly with these toppings."
 
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photo by Emily Elizabeth photo by Emily Elizabeth
photo by Emily Elizabeth
photo by Emily Elizabeth photo by Emily Elizabeth
photo by Emily Elizabeth photo by Emily Elizabeth
photo by Emily Elizabeth photo by Emily Elizabeth
Ready In:
25mins
Ingredients:
8
Yields:
1 pizza
Serves:
4
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ingredients

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directions

  • Preheat oven to 425 degrees. Cook pizza crust 10 minutes (or as directed in recipe - until it is mostly cooked).
  • Drizzle cooked crust with a little more than 1 tbsp of the olive oil and use a brush to spread until the entire crust is moistened, adding more olive oil as needed.
  • Spread sliced garlic evenly on top.
  • Top with a single layer of 1/4" thick slices of mozzarella (or a thickness to your liking) and then fill in any gaps in between the slices by sprinkling with the shredded mozzarella.
  • Place thinnly sliced tomatoes on top of cheese in a single layer, spaced close together (they will shrink and spread apart when baked).
  • Sprinkle with roughly chopped basil.
  • Drizzle with the remaining olive oil (about 1/2 tbsp) and sprinkle with a little salt and pepper.
  • Bake 15 minutes or until tomatoes are crinkly and mozzarella is soft and slightly browned in some areas.

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RECIPE SUBMITTED BY

Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
 
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