Margherita Pizza
Margherita pizza – this is my go-to order when we’re at a pizza place. Gluten free? Of course! This pizza is light and fresh and I love the cheesy goodness. Okay, let’s get cooking!
Servings: 3 people
Ingredients
- Gluten free pizza crust
- 1/2-3/4 cups of pizza sauce (homemade)
- 2 large bocconcini cheese balls
- 1/3 cup of grana padano
- 8-12 fresh basil leaves
- olive oil drizzle
- salt to taste
Instructions
- First, make the pizza curst – I still use Bob’s Red Mill just like I did for the Taco Pizza a few weeks ago. The only difference is that for the taco pizza and this pizza I made 3 pizza crusts out of the Bob’s Red Mill recipe, not just two. Makes for a thinner crust, yet the call is up to you. Margherita pizza traditionally has a thin crust.
- For the sauce, make the homemade sauce I have linked above, or your favourite – you’ll need 1/2 – 3/4 of a cup. Heat on low while the dough is resting.
- Also, start shredding the grana padano and thinly slicing the bocconcini. Wash the basil and gently pat dry.
- Then, roll out your dough as per the best gluten free pizza recipe and bake at 410 degrees for 7-8 minutes.
- Once the first round of baking is done, spread the sauce on, then gently sprinkle the shredded cheese, lay on the bocconcini and place the fresh basil between the cheese circles. Then bake for another 8-10 minutes.
- When it’s done, let it rest for about 4 minutes, drizzle with olive oil then cut and eat up!