Gluten Free Margherita Pizza
Savour Naomi's classic thin-crust pizza, topped with a simple tomato sauce and melted cheese. Baked to perfection for a crispy base—pure pizza bliss!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at rivercottage.net.
Cooking tools:
- Stand mixer
- Rolling pin
- Oven
- Mixing bowl
- Saucepan
- Baking sheet
- Wooden spoon
- Chef's knife
- Cutting board
- Pepper mill
- Spoon
- Plastic wrap
Ingredients
- 70g sorghum flour
- 10g fresh yeast (or 3g quick dried)
- 120g tepid water
- 140g potato starch
- 40g tapioca starch
- 25ml olive oil
- 1 large egg
- 1 scant tsp sea salt
- 1 tsp light muscovado sugar
- 1 tsp xanthan gum or 2 tsp ground psyllium husk
- 1 tsp cider vinegar
- Fine polenta or rice flour for sprinkling
- 400g tin plum tomatoes
- 2–3 fat garlic cloves, finely chopped
- 50ml olive oil, plus extra for drizzling
- A pinch of sugar
- A few drops of wine vinegar (optional)
- 2–3 mozzarella balls, each about 125g
- Thyme or oregano leaves for sprinkling (optional)
- Sea salt
- black pepper
- A handful of rocket leaves
- Parmesan shavings (optional)
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