Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- 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
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 15mg