Fresh, zesty, and deliciously wholesome! A few nights ago, I wanted to make mini margarita pizza, so I ended up making four palm-sized ones, and Sean and I had two each. We ate them with forks and knives.
This is extremely easy to make, and once you've had it, you'll want it again and again!
Even though this recipe is for a yeast-free pizza, the dough will still rise.
Gluten-Free, Yeast-Free Gourmet Margarita Pizza
Preheat the oven to 350 degrees F.
1 1/2 cups of gluten-free multipurpose flour of your choice. I used Bob's Red Mill
1 teaspoon xanthan or guar gum (I always use guar gum because it costs 50% less than xanthan)
2 teaspoons of sugar
A few grinds of sea salt
2 teaspoons olive oil
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup and 1 teaspoon of water
I used Enrico's Organic Gluten-Free pizza sauce; it comes in a resealable jar and does not contain high fructose corn syrup! I find the sauce to be a little bit bland, so I mixed in a little bit of sea salt, brown sugar, ground black pepper, a little bit of dry parsley, dry basil, and dry oregano, a little dry minced onion, and a little bit of garlic powder.
Fresh Mozzarella, fresh basil leaves, and grape tomatoes.
1. For the dough: Stir all of the dry ingredients together and mix evenly. Add the olive oil and water and knead with your hands until everything is evenly mixed. Add a little bit of water if you feel that the dough is too dry. Form a pizza crust, and bake in the oven for 7 minutes.
2. Remove the baked crust, add the sauce and toppings, and bake for another 5-7 minutes, or until the cheese has melted.
3. Remove from oven. Enjoy!