Gluten Free Margarita Pizza
- 1½ cup Nature's Eats Almond Flour
- ½ cup tapioca flour
- 1 tablespoon Italian herb seasoning
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon baking powder
- 2 eggs
- 3 tablespoons olive oil
- 4 ounces mozzarella cheese
- 1 cup basil leaves, chopped
- 1 tomato, thinly sliced
- ⅛ cup Nature's Eats Sun Dried Tomatoes
- ⅛ - ¼ cup pizza sauce
Margarita Pizza is an oldie but a goodie, and we think you’re going to love it! The best gluten free pizza flour we have found is a combination of almond flour along with a light flour like a coconut flour, buckwheat flour or tapioca flour. These combinations are all delightful in their own way, so experiment with different combinations to find which crusts taste best with different toppings. We believe that the best pizza flour combo for a margarita pizza is the combination of almond flour and tapioca flour. It gives the wheat free pizza an airy and light texture.
Preheat the oven to 350 degrees. Use a pizza pan or baking pan lined with parchment paper or cellophane liner.
In one large bowl mix Nature's Eats Almond Flour, tapioca flour, seasoning, salt, pepper, and baking powder.
In a medium size bowl mix eggs and olive oil until frothy.
Pour liquid mixture into dry mixture and mix until dough is fully combined.
Form dough into a ball, then place on baking sheet. Either with your hands or a rolling pin roll out the dough. If it begins to stick, place a little more tapioca flour on dough and rolling pin. Be sure the rolling pin is completely dry and continue to roll out into the desired shape. Roll the dough to ⅛ -¼ thickness.
Place the pizza dough in the oven and bake for 15-20 minutes, until the crust edges begin to get crisp and slightly brown.
Remove crust from the oven, then top the partially baked crust with sauce and toppings.
Be sure to not use too much sauce on the pizza, but you can never go wrong with extra cheese.
Increase oven temperature to 425 degrees. Place the pizza back into the oven for another 12-15 minutes until all cheese is melted and edges are golden brown. If you prefer that the cheese is browned broil the pizza at the end for an additional 1-2 minutes. Add some fresh basil on top once pizza is done and drizzle it with olive oil.
This almond flour pizza dough has the fluffiest result relative to the other pizza dough recipes on this site. The lightness of the tapioca flour carries through in the crust and goes well with the margarita pizza ingredients. The fresh basil compliments the sun dried tomatoes and the mozzarella cheese brings all these gorgeous flavors together.