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Celiac.com 04/18/2025 - The Margherita pizza is a timeless Italian classic, celebrated for its simplicity and vibrant flavors. Originating in Naples in 1889, this pizza was created to honor Queen Margherita of Savoy. Its colors—red tomatoes, white mozzarella, and green basil—represent the Italian flag, making it a symbol of national pride. Traditionally made with wheat-based dough, the Margherita pizza has been reimagined for those with celiac disease or gluten sensitivity. This gluten-free version uses a crispy almond flour crust, ensuring everyone can enjoy this iconic dish without compromise. This recipe stays true to the essence of the Margherita pizza while offering a safe and delicious alternative for gluten-free diets. With a homemade crust, fresh toppings, and a touch of Italian flair, this pizza is perfect for family dinners, gatherings, or a cozy night in. Gluten-Free Margherita Pizza Recipe Ingredients For the Crust: Almond Flour: 2 cups (fine, blanched almond flour for the best texture). Tapioca Flour: ¼ cup (to add elasticity). Baking Powder: 1 teaspoon. Salt: ½ teaspoon. Eggs: 2 large eggs (to bind the dough). Olive Oil: 2 tablespoons (for moisture and flavor). Water: 1-2 tablespoons (as needed to adjust dough consistency). For the Toppings: Tomato Sauce: ½ cup (use a simple marinara or homemade sauce). Fresh Mozzarella: 8 ounces, sliced (or shredded mozzarella for convenience). Fresh Basil Leaves: ½ cup, torn or whole. Extra Virgin Olive Oil: 1 tablespoon (for drizzling). Salt and Pepper: To taste. Instructions Step 1: Prepare the Gluten-Free Crust Preheat your oven to 400°F (200°C) and line a pizza pan or baking sheet with parchment paper. In a large mixing bowl, combine the almond flour, tapioca flour, baking powder, and salt. Add the eggs and olive oil to the dry ingredients. Mix until a dough forms. If the dough is too dry, add water, one tablespoon at a time, until it comes together. Place the dough on the prepared pan and use your hands or a rolling pin to shape it into a 12-inch circle or rectangle, about 1/4-inch thick. For a crispier crust, make it slightly thinner. Prick the dough with a fork to prevent air bubbles and pre-bake for 10 minutes. Step 2: Add the Toppings Remove the pre-baked crust from the oven and spread the tomato sauce evenly over the surface. Arrange the fresh mozzarella slices on top of the sauce. Sprinkle with salt and pepper to taste. Step 3: Bake the Pizza Return the pizza to the oven and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Remove the pizza from the oven and let it cool for 2-3 minutes. Step 4: Garnish and Serve Scatter fresh basil leaves over the hot pizza. Drizzle with extra virgin olive oil for added flavor. Slice and serve immediately while warm. Tips for Success Crust Variations: If you prefer a different flour blend, you can substitute the almond flour with a gluten-free all-purpose flour mix. Just ensure it contains xanthan gum or another binding agent. Sauce Options: For a richer flavor, use a homemade tomato sauce with garlic, oregano, and a pinch of red pepper flakes. Cheese Choices: While fresh mozzarella is traditional, you can experiment with other cheeses like burrata or dairy-free alternatives for a vegan version. Crispy Crust: For an extra crispy crust, bake the pizza directly on a preheated pizza stone or baking steel. Why This Recipe is Perfect for Celiac and Gluten-Sensitive Individuals 1. Safe and Delicious This gluten-free Margherita pizza uses almond flour, a naturally gluten-free ingredient, to create a crust that’s both flavorful and safe for those with celiac disease or gluten sensitivity. 2. Nutrient-Rich Almond flour adds protein and healthy fats to the crust, making this pizza more nutritious than traditional versions. 3. Customizable The recipe is highly adaptable, allowing you to add your favorite toppings or adjust the sauce and cheese to suit your preferences. Conclusion This Gluten-Free Margherita Pizza is a celebration of Italian tradition, reimagined for modern dietary needs. With its crispy almond flour crust, fresh mozzarella, and aromatic basil, it captures the essence of the original while offering a safe and satisfying option for gluten-free eaters. Whether you’re hosting a pizza night or simply craving a taste of Italy, this recipe proves that gluten-free cooking can be both easy and delicious. By embracing gluten-free alternatives, we can enjoy the foods we love without compromise. This Margherita pizza is a testament to the creativity and adaptability of gluten-free cuisine, bringing people together one slice at a time. Buon appetito!

A unique take on a healthy pizza! This is a must try recipe, especially if you like Brussels sprouts. Ingredients: 4 Tbsp. olive oil 2 cloves garlic, pressed 1 large Roma tomato, thinly sliced ¼ cup pine nuts 8 oz fresh mozzarella, shredded 2 cups fresh Brussels sprouts, halved 2 Tbsp. sesame seeds 1 tsp. chili powder 1 gluten-free pizza crust Directions: Preheat oven to 350 degrees F.In a large skillet over medium flame, heat olive oil and garlic; cook for 2 minutes. Add tomato, onion and Brussels sprouts. Cook for 10-15 minutes or until Brussels sprouts are soft. Transfer mixture to a food processor; pulse until smooth. Spread gluten-free crust on a flat surface; add fresh mozzarella, followed by Brussels sprouts mixture. Sprinkle with pine nuts. Line the outside crust with a sprinkle of sesame seeds. Place pizza onto a pizza stone or baking sheet; bake for 15-20 minutes or until golden brown and crispy. Top with chili powder. Enjoy.