Gluten-Free Pesto Pizza

Making gluten-free pesto pizza at home has changed my entire approach to weeknight dinners. I used to think gluten-free pizza would be complicated or taste like cardboard, but this recipe proves me wrong every single time. The combination of fresh basil pesto, melted mozzarella, and ripe tomatoes on a crispy gluten-free crust creates something truly special that even my gluten-eating friends can’t resist.

This gluten-free pesto pizza recipe takes about 30 minutes from start to finish, and I love how customizable it is. You can make your own pesto from scratch (which I highly recommend) or use store-bought if you’re short on time. Either way, you’ll end up with a restaurant-quality pizza that’s safe for anyone avoiding gluten.

Ingredients Needed for Gluten-Free Pesto Pizza

For The Pizza:

• 1/2 batch gluten-free pizza dough
• 1/2-1 tablespoon olive oil
• 1/3-1/2 cup pesto
• 2 cups mozzarella cheese, divided
• 1-2 fresh tomatoes, thinly sliced OR roasted tomatoes
• Flaky sea salt & black pepper
• Optional extras: parmesan cheese, red pepper flakes, fresh basil

For Homemade Pesto:

• 2 cups fresh basil leaves
• 1/3 cup toasted pine nuts
• 1/3 cup freshly grated parmesan cheese
• 2 tablespoons fresh lemon juice
• 1 clove garlic, minced
• 1/4-1/2 teaspoon kosher salt
• Pinch fresh black pepper
• 1/2 cup olive oil

Equipment Needed:

• Food processor (for pesto)
• Pizza pan or large sheet pan
• Parchment paper
• Rolling pin or clean hands for shaping dough

How to Make Gluten-Free Pesto Pizza

1. Make The Pesto. Add basil leaves, pine nuts, parmesan cheese, lemon juice, garlic, 1/4 teaspoon salt, and a pinch of black pepper to your food processor. Pulse until the basil is roughly chopped and everything looks evenly combined. You don’t want it completely smooth yet. Slowly pour in the olive oil while pulsing until the basil is finely chopped and the mixture looks smooth and well-mixed. Taste and adjust with more lemon juice, salt, or pepper as needed.
2. Preheat & Prep. Heat your oven to 425°F. Line a pizza pan or sheet pan with parchment paper and drizzle with 1/2 tablespoon olive oil.
3. Par-Bake Pizza Crust. Shape the pizza dough into a 12-inch circle on your prepared pan. Bake for 8-10 minutes until it starts to set but isn’t fully cooked. If you’re using a pre-made crust, you can skip this step.
4. Spread With Sauce. Take the partially baked crust out of the oven and carefully spread 1/3-1/2 cup pesto evenly across the surface, leaving about an inch border around the edges for the crust.
5. Add Toppings. Sprinkle 1 1/2 cups of mozzarella cheese over the pesto. Arrange your tomato slices on top, then finish with the remaining 1/2 cup of mozzarella cheese.
6. Bake Pizza. Return the pizza to the oven and bake for 12-14 minutes, until the crust turns golden brown and the cheese is melted and bubbling nicely.
7. Garnish. Once out of the oven, brush the crust edges with a little olive oil if you want extra flavor. Add a pinch of coarse salt and fresh black pepper over the whole pizza. Feel free to add extra parmesan cheese, red pepper flakes, or fresh basil leaves on top.
8. Serve & Store. Cut into 8 slices and serve immediately while hot. Leftover pizza keeps well in the refrigerator for up to 2 days in an airtight container.

Variations You’ll Love

I’ve experimented with many different versions of this gluten-free pesto pizza, and here are some combinations that really work well:

Mediterranean Style: Add sun-dried tomatoes, kalamata olives, and crumbled feta cheese along with the regular toppings. The briny flavors complement the basil pesto beautifully.

Protein-Packed: Layer on some grilled chicken, turkey, or Italian sausage before adding the cheese. This turns it into a more substantial meal that will keep you satisfied longer.

Veggie Loaded: Top with roasted red peppers, zucchini, eggplant, or artichoke hearts. I like to roast the vegetables first to remove excess moisture and concentrate their flavors.

Spicy Version: Mix red pepper flakes directly into the pesto or add sliced jalapeños as a topping. A drizzle of hot honey after baking adds an amazing sweet-heat contrast.

White Pizza Style: Use ricotta cheese mixed with garlic and herbs instead of pesto for a creamy white base, then add your usual toppings.

Tasty Ways to Serve Gluten-Free Pesto Pizza

This pizza works great as a main dish, but I also love serving it in different ways depending on the occasion. Cut it into smaller squares for appetizers at parties – people always grab multiple pieces because they’re addictive.

Pair it with a simple arugula salad dressed with lemon vinaigrette to balance the richness of the cheese and pesto. The peppery greens cut through the creamy flavors nicely.

For a casual dinner, I serve this alongside roasted vegetables or a cup of tomato soup. The combination feels comforting and complete without being too heavy.

If you’re having friends over, make two pizzas with different toppings. This pesto version pairs well with a classic margherita or a meat lovers’ pizza, giving everyone options.

Helpful Tips for the Perfect Gluten-Free Pizza

• Don’t skip the par-baking step – this prevents the crust from getting soggy under the pesto and toppings
• Use room temperature ingredients – cold cheese and tomatoes can lower the oven temperature and affect cooking time
• Pat tomatoes dry – excess moisture will make your pizza soggy, especially with gluten-free crusts
• Make extra pesto – it keeps well in the refrigerator for a week and tastes great on pasta, sandwiches, or grilled vegetables
• Preheat your pizza stone – if you have one, heat it in the oven for at least 30 minutes before baking for an extra crispy crust
• Don’t overload with toppings – too many toppings will weigh down the gluten-free crust and make it soggy
• Let it rest – allow the pizza to cool for 3-5 minutes after baking to let the cheese set slightly before cutting

Frequently Asked Questions

Can I make the pesto ahead of time? Yes! Fresh pesto keeps in the refrigerator for up to a week. Store it in an airtight container with a thin layer of olive oil on top to prevent browning.

What if I don’t have pine nuts? You can substitute walnuts, cashews, or even sunflower seeds. Toast whatever nuts you use first to enhance their flavor.

Can I freeze this pizza? The baked pizza freezes well for up to 3 months. Wrap individual slices in plastic wrap and store in a freezer bag. Reheat in a 350°F oven until heated through.

How do I know when the gluten-free crust is done? The crust should be golden brown around the edges and sound hollow when you tap the bottom. It should also feel firm to the touch, not soft or doughy.

Can I use store-bought pesto? Absolutely! While homemade pesto tastes fresher, a good quality store-bought version works fine when you’re short on time. Look for brands that use real basil and avoid those with too many preservatives.

What’s the best gluten-free flour for pizza dough? I recommend using a blend that contains rice flour, tapioca starch, and potato starch. These create the best texture and help the dough hold together well during baking.

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