Gluten-Free Thin-Crust Margherita Pizza

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

This Gluten-Free Thin-Crust Margherita Pizza brings all the classic Italian flavors to your table — without the gluten — in under an hour. The Margherita is the canonical Neapolitan pie: green basil, white mozzarella, and red tomato as a tribute to the Italian flag, with the discipline that no fourth topping belongs on it. The technique twist for a gluten-free version is solving the crispness problem head-on — without gluten there is no elastic structure to trap steam and form the airy, charred cornicione of a wood-fired Neapolitan crust, so the recipe leans on a hot pizza stone or steel preheated at 500°F for at least 30 minutes, a thinly rolled crust (no more than ¼ inch thick), and a 4–5 minute par-bake before the toppings go on. Finish with fresh mozzarella torn into rough pieces (low-moisture mozzarella melts more evenly but loses the milky, fresh-pulled character), San Marzano tomato sauce applied sparingly so the crust does not steam, and basil leaves added in the last minute so they wilt without burning. For more gluten-free recipes or other Italian classics, browse the full collection.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp active dry yeast
• 1/2 cup warm water (110°F)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1 cup canned crushed tomatoes
• 1 garlic clove, minced
• 1/2 tsp dried oregano
• 6 oz fresh mozzarella, sliced
• 1/4 cup fresh basil leaves
• 1 tbsp cornmeal for dusting

Instructions

1. Step 1: In a small bowl, dissolve 1 tsp active dry yeast in 1/2 cup warm water (110°F) and let it sit for 5 minutes until foamy.
2. Step 2: In a mixing bowl, combine 1 1/2 cups gluten-free all-purpose flour and 1/2 tsp salt. Add the yeast mixture and 2 tbsp olive oil, stirring to form a soft dough.
3. Step 3: Knead the dough lightly on a floured surface for 3 minutes until smooth. Cover with a clean towel and let rise in a warm place for 30 minutes.
4. Step 4: Preheat oven to 450°F and place a pizza stone or baking sheet inside to heat.
5. Step 5: Meanwhile, prepare sauce by combining 1 cup canned crushed tomatoes, 1 minced garlic clove, and 1/2 tsp dried oregano in a small bowl.
6. Step 6: Roll out the dough on a surface dusted with 1 tbsp cornmeal to a 12-inch circle. Transfer carefully to a parchment paper.
7. Step 7: Spread the tomato sauce evenly over the dough, then top with 6 oz sliced fresh mozzarella.
8. Step 8: Slide the pizza on the hot stone or baking sheet and bake for 12-15 minutes until the crust is golden and cheese is bubbling.
9. Step 9: Remove pizza and immediately scatter 1/4 cup fresh basil leaves on top before slicing and serving.