Gluten-Free Margherita Pizza with Fresh Basil and Tomato
A classic Margherita pizza made with a tender gluten-free crust topped with fresh tomato slices, mozzarella, and fragrant basil leaves. This italian-inspired pizza (gluten-free, vegetarian) ready in about 25 minutes pairs (12-inch) gluten-free pizza crust, olive oil, sliced fresh mozzarella cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 (12-inch) gluten-free pizza crust
- 2 tbsp olive oil
- 8 oz, sliced fresh mozzarella cheese
- 2 medium, thinly sliced ripe tomatoes
- 1/2 cup whole fresh basil leaves
- 2 cloves, minced garlic
- 1/2 tsp salt
- 1/4 tsp black pepper
- optional, pinch crushed red pepper flakes
Instructions
- Step 1: Preheat oven to 450°F and place a pizza stone or baking sheet inside to heat.
- Step 2: Brush 2 tbsp olive oil evenly over the surface of 1 gluten-free pizza crust, then sprinkle 2 minced garlic cloves evenly over the crust.
- Step 3: Arrange 8 oz sliced fresh mozzarella and 2 thinly sliced ripe tomatoes evenly over the crust, then season with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 4: Carefully transfer the pizza onto the preheated stone or baking sheet and bake for 12-15 minutes until the cheese is melted and bubbly and the crust edges are golden.
- Step 5: Remove pizza from oven and immediately scatter 1/2 cup fresh basil leaves on top; add a pinch of crushed red pepper flakes if desired for subtle heat. Let the pizza rest for 3 minutes before slicing and serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Gluten-Free Margherita Pizza with Fresh Basil and Tomato take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Gluten-Free Margherita Pizza with Fresh Basil and Tomato?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Gluten-Free Margherita Pizza with Fresh Basil and Tomato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Gluten-Free Margherita Pizza with Fresh Basil and Tomato for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Gluten-Free Margherita Pizza with Fresh Basil and Tomato gluten-free?
Yes — this recipe is tagged gluten-free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
