The best of both worlds: gluten-free pizza + Caprese Salad in one quick and easy meal! This recipe gives two basil pesto options: a classic basil pesto and a vegan, nut-free basil pesto. Both are easy, gluten-free and delicious!
Caprese Pizza with Basil Pesto
Simple, Savory and Delish!
Pizza night is an easy family favorite!
The boys usually opt for a classic cheese pizza, and some days my husband and I do too!
But my husband and I also love this fresher take…. gluten-free pizza crust topped with basil pesto, fresh mozzarella, tomatoes, fresh basil and balsamic glaze.
This Caprese Pizza is beyond yummy…
Either way, this was the easiest meal because we used already prepared pizza crust gifted to us from Senza Gluten NYC because they wanted us to help spread the word that they are now shipping nationwide!
Senza Gluten NYC is a 100% gluten-free restaurant in New York City that holds a special place in our heart.
It is the first 100% gluten-free restaurant we ever ate at — we went there in January 2015 when they first opened and ordered everything!
It was such a pleasure for my son to be able to order and eat anything a restaurant prepared and know he’d be safe (remember, he was diagnosed with celiac disease in 2010 and follows a strict gluten-free diet)…
And the food is amazing! We’ve been to Senza Gluten many times since and enjoyed bruches, lunches and dinners there… it’s all delicious!
They are now shipping their pizza crusts, breads, rolls and a whole assortment of yummy baked goods!
Special shout out and thank you to Senza Gluten for gifting us the pizza crusts shown here as well as an assortment of baked goods! We will certainly be ordering more soon!
Want to make the pizzas?
As a bonus, I’ve added the pizza sauce recipe on the printable recipe below, for the pizza sauce my son made for the gluten-free Margherita Pizza.
Let’s take a closer look at the gluten-free Caprese Pizza...
All you need is
a gluten-free pizza crust
basil pesto (I have recipes below for a vegan, nut-free option and more classic option, or use store bought)
balsamic glaze (optional)
And it couldn’t be easier to assemble...
Prepared the gluten-free pizza according to package instructions (some say to bake first, other says place topping on pizza).
Top with a few spoonfuls of pesto, then mozzarella and fresh tomatoes and bake!
Alternatively, if the tomatoes aren’t super fresh, you could roast the tomatoes for 10 minutes while you prep the other ingredients, melt the cheese on the pizza, then top with roasted tomatoes… that’s a favorite of mine in the winter!
Now let’s take a quick look at the Basil Pesto…
I have two pesto recipes I love!
One is vegan and nut-free, a recipe I fell in love with years ago from an instagram friend, Urban Kitchen Apothecary. The other is a more classic, non-vegan version.
First, the vegan version...
All you’ll need is:
fresh basil leaves 1 large garlic clove pepitas (pumpkin seeds) nutritional yeast extra virgin olive oil pinch of sea salt + black pepper
Blend all the ingredients in a food processor… that’s it!
The best of both worlds: gluten-free pizza + Caprese Salad in one quick and easy meal! This recipe gives two basil pesto options: a classic basil pesto and a vegan, nut-free basil pesto. Both are easy, gluten-free and delicious! Plus, as a bonus: we've provided the recipe for my son's pizza sauce for a Margherita pizza.
Author: Healthy Gluten-Free Family
Recipe type: Dinner, Lunch, Appetizer
Cuisine: Gluten-Free, Vegetarian, Vegan optional
Serves: 1 pizza
1 gluten-free pizza crust (prepare according to package)
fresh mozzarella, 4-6 slices according to taste and size of pizza
1-2 fresh tomatoes, sliced (option to roast them first if not super fresh)
a few spoonfuls of prepared basil pesto (see recipe for vegan and non-vegan version below)
balsamic glaze (optional)(we used Monaro Federzoni).
1 handful of Fresh Basil, chopped for topping
Vegan Basil Pesto (recipe from Urban Kitchen Apothecary)
2 cups fresh basil leaves
1 large garlic clove
⅓ cup pepitas (pumpkin seeds)
1 tbsp nutritional yeast
⅓ cup olive oil
pinch of sea salt + black pepper
Alternatively, Basil Pesto (non-vegan)
2 cups fresh basil leaves
½ cup freshly grated Parmigiano Reggiano
½ cup extra virgin olive oil
2 tablespoons raw unsalted almonds
2 garlic cloves, chopped
1 teaspoon rice wine vinegar
¼ teaspoon salt
⅛ teaspoon black pepper
Pizza Sauce for Margherita Pizza
1-2 Tablespoons Extra Virgin Olive Oil
2-3 cloves garlic, minced
28 oz can San Marzano Tomatoes
1-2 tablespoons oregano
1 teaspoon kosher salt (more or less to taste)
3-4 fresh basil leaves
Preheat oven to 400 degrees or temperature recommended by the pizza crust you're using.
If roasting tomatoes, gently toss tomatoes in olive oil and a dash of salt. Place in a single layer on a baking sheet and roast for 10 minutes.
While tomatoes roast, make the pesto.
If not roasting tomatoes, Add the pesto to pizza crust leaving an inch around the edge, then fresh mozzarella, tomatoes and bake 10 minutes or until cheese melted and tomatoes warmed.
If roasting tomatoes, top pizza crust with pesto, leaving an inch around the edge, top with cheese, and bake 5-10 minutes or until cheese melted. Then top the melted cheese with the roasted tomatoes.
Finish with a drizzle of balsamic glaze and fresh basil.
Vegan Basil Pesto
Blend all the pesto ingredients together using a food processor or blender.
Note: I didn't have any trouble blending it in a blender but if too thick or difficult to blend add an additional 1-2 tbsp olive oil
Basil Pesto (not- vegan)
Place basil, garlic and almonds in a food processor and run/pulse several times until finely minced
Add salt and pepper and pulse a few more times.
With the food processor running, stream olive oil into the top of the food processor. Scrape down the sides as needed and run food processor until well combined and mixture is smooth.
Add cheese and process briefly until just combined.
Add rice wine vinegar and pulse a few times until just combined.
Can be made ahead and kept in seal container in the refrigerator.
Pizza Sauce for Margharita Pizza
In a medium sauce pan, heat olive oil over medium heat until shimmering, not burning. Add garlic and let cook 30 seconds - 1 minutes, until just starting to brown and fragrant.
Add entire can of tomatoes including liquid. Using the back of a wood spoon, break apart tomatoes until mostly crushed. Add oregano and stir to combine. Once tomatoes begin to boil, reduce heat to low and let simmer 15 minutes.
Add salt and fresh basil, let simmer another 10 minutes.
Using an immersion blender, blend sauce until tomatoes all broken down and sauce well combined.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...