Gluten-Free Margherita Pizza

Gluten-Free Margherita Pizza

Mary DeAngelis

Serves: 2 pizzas

Dough:

  • 4 cups finely blended cauliflower (approx. 1 large head)
  • 2 cups rice flower
  • 2 cloves roasted garlic
  • 2 eggs
  • 1 cup grated parmesan
  • 1 Tbsp dried oregano
  • 2 tsp Kosher salt
  • 2 tsp black pepper
  • 2 tsp onion powder

Preparation

Preheat oven to 415°F. Line a baking sheet with parchment paper.

Cut roasted garlic and cauliflower into pieces (core removed), and pulse in a food processor until very fine.

In a large mixing bowl, place cauliflower mixture, two beaten eggs, salt, pepper, onion powder, and oregano. Mix thoroughly until all ingredients are incorporated.

Gently mix in the two cups of rice flour and form a ball.

Cut dough in half and place one half aside for later use.

Place the dough mixture on a greased, lined baking sheet and spread into a circle forming a pizza crust. The thinner the pizza crust, the crispier it will become.

Place in oven and bake for about 12–15 minutes or until golden brown.

While the pizza crust is in the oven, assemble your sauce.

Pour the whole peeled tomatoes in a separate bowl and crush with your hand or an immersion blender. Add the salt, pepper, oregano, and red wine. Stir together and set aside.

When pizza crust is finished, ladle 1-1/2 cups of sauce. Sprinkle Parmesan and cut the ball of burrata cheese into small pieces and place around the pizza.

Add the red pepper flakes and place back into the oven until cheese is melted.

Remove pizza from oven and top with chopped basil and finish with extra virgin olive oil.

Cut into 8 slices, serve, and enjoy!

Print Recipe

Sauce:

  • 1 can whole peeled Roma tomatoes (Cento San Marzano)
  • 1 Tbsp dried oregano
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1/4 cup red wine (like Pinot noir)

Toppings:

  • 1 (4 oz) ball of fresh burrata cheese
  • 1/4 cup chopped fresh basil
  • 1 Tbsp grated parmesan
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp sea salt
  • 1 Tbsp extra virgin olive oil