Italian · Dinner
Garlic Tomato Pizza Without Cheese (Gluten-Free)
A gluten-free, cheese-free pizza built on a rice-and-almond-flour crust, topped with roasted garlic tomato sauce, cherry tomatoes, and fresh basil. The crust is crisp at the edge, the sauce concentrated from slow-roasted garlic and canned tomato, finished with olive oil and basil leaves before slicing.
$4
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
13.8gProtein
20.9gFat
92.5gCarbs
8.9gSugar
10.4gFiber
753mgSodium
0mgChol
2.9gSat Fat
780mgPotassium
180mgCalcium
4.6mgIron
0mcgVitamin B12
24mgVitamin C
vegan
vegetarian
gluten-free
high-fiber
gluten-free
Instructions
1
Prep
Preheat oven to 400°F. Wrap 6 unpeeled garlic cloves loosely in foil and place on a tray alongside rice flour, almond flour, salt, baking powder, olive oil, and water for dough.
2
Roast
Roast garlic at 400°F for 20 minutes until soft and fragrant; squeeze cloves from skins and mash with canned tomatoes and salt into chunky sauce.
3
Rest
Mix rice flour, almond flour, salt, and baking powder; stir in olive oil and lukewarm water until soft dough forms. Cover and rest 15 minutes.
4
Bake
Press dough on parchment into a 9-inch round, 1/4 inch thick. Par-bake at 475°F for 6 minutes until surface is dry and pale. Spread sauce over crust, scatter halved cherry tomatoes and oregano, then bake 6–8 minutes until edges turn golden and sauce bubbles.
5
Plate
Slide pizza onto a board, drizzle with olive oil, scatter torn basil and black pepper, slice into wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, a bit over a third of a 14.5 oz can canned tomatoes
- 12 cloves12 cloves garlic, unpeeled
- 1 1/3 cup160g rice flour
- 1/2 cup56g almond flour
- 2 tbsp2 tbsp olive oil, plus extra for drizzling
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp baking powder
- 2/3 cup150ml water, lukewarm
- 66 cherry tomatoes
- 1212 fresh basil leaves
- 1/2 tsp1/2 tsp dried oregano
- a pinch of black pepper
