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Low Carb Gluten-Free Margherita Pizza Recipe

Gluten Free
Lunch
Main Dishes
Snacks
Vegetarian
★★★★☆
4.4/5
(2359 reviews)
By Zylo Nutritionist Team
Low Carb Gluten-Free Margherita Pizza
Zylo Recipes

Description

Imagine biting into a warm, fragrant Margherita pizza, its simple yet exquisite flavors dancing on your palate. This recipe offers a pathway to creating that experience in your own kitchen, beginning with a distinctive crust crafted from quinoa flour. The journey starts with gently toasting the quinoa flour, coaxing out its nutty essence and laying the foundation for a crust that is both flavorful and texturally satisfying.

This toasted flour then mingles with other carefully selected gluten-free flours, creating a dough that promises a delightful balance of tenderness and subtle chew. Allowing the dough to rest and rise coaxes out a gentle, almost yeasty aroma, adding depth and complexity to the final product. The process of baking the crust is an art in itself, requiring a delicate touch to achieve a golden-brown perfection.

The goal is a sturdy yet slightly pliable base, ready to cradle the vibrant toppings that await. Once the crust is baked to your liking, it becomes a blank canvas for the iconic Margherita flavors. A light, bright tomato sauce is spread evenly, its acidity providing a counterpoint to the richness that follows.

Then comes a generous scattering of cheese – a harmonious blend of parmesan and mozzarella, each contributing its unique melt and flavor profile. The parmesan lends a sharp, savory note, while the mozzarella offers a creamy, mild counterpoint, creating a symphony of textures and tastes. Finally, the pizza emerges from the oven, a bubbling masterpiece of sight and aroma.

The finishing touch, the hallmark of a true Margherita, is a scattering of fresh basil leaves. These verdant jewels release their fragrant oils, adding a burst of freshness and a peppery bite that elevates the entire dish. The result is a pizza that is both satisfyingly substantial and refreshingly light, a testament to the power of simple, high-quality ingredients prepared with care.

Feel free to tailor the crust thickness to your preference, creating a thinner, crispier base or a thicker, more substantial one. You can also explore different cheeses to suit your taste.

Preparation Time

Prep Time
30 min
Cook Time
30 min
Total Time
1 h 0 min

Nutrition Information

Per 1 slice serving
C
Calories
260 Kcal
C
Carbs
10 g
Fi
Fiber
4 g
Sugar
3 g
P
Protein
14 g
C
Fats
18 g
Saturated Fats 8 g
Unsaturated Fats 9 g
Cholestrol 50 mg
Sodium 400 mg
Potassium 150 mg
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Ingredients

    1.
    Quinoa flour
    Quinoa flour
    1 cup
    2.
    Water
    Water
    1.5 cup
    3.
    Honey
    Honey
    2 tsp
    4.
    Yeast
    Yeast
    4 tsp
    5.
    Almond flour
    Almond flour
    1 cup
    6.
    Flaxseeds Or Flax Seeds Whole Or Ground
    Flaxseeds Or Flax Seeds Whole Or Ground
    3 tbsp, ground
    7.
    Extra virgin olive oil
    Extra virgin olive oil
    2 tbsp
    8.
    Tomato sauce
    Tomato sauce
    4 tbsp
    9.
    Parmesan cheese
    Parmesan cheese
    0.5 cup, shredded
    10.
    Mozzarella cheese, whole milk
    Mozzarella cheese, whole milk
    0.5 cup, shredded
    11.
    Basil
    Basil
    0.5 cup, whole pieces

Instructions

    1.
    Preheat the oven to 400 F. Heat water to 100-115F. Make sure to check the temperature of the water with a thermometer.
    2.
    Combine water heated with the yeast and the honey. Allow the mixture to sit for 5 minutes to allow the mixture to foam. The mixture should puff up.
    3.
    Toast the quinoa flour in a dry pan until fragrant about 1-2 minutes stirring constantly. Allow the flour to cool. You want the flour cool enough that it will not kill the yeast once combined.
    4.
    In the meantime, combine the quinoa flour, almond flour, flaxseed meal, and olive oil. You can use a wooden spoon for this step. The mixture should look homogenous.
    5.
    Once the yeast mixture is foamy, add it to the dry ingredients and mix well. The mixture will be thin like a batter. It will not look like a traditional "pizza dough".
    6.
    Allow the mixture to sit for 30 minutes covered with plastic wrap. The mixture will rise considerably. It will also have a nice yeasty smell.
    7.
    Once the time has elapsed, line an 11 round piece of stoneware with parchment paper, ensuring the excess goes up the sides. If you do not have a round piece of stoneware, you can shape the dough onto a parchment-lined baking sheet as well.
    8.
    Divide the batter in half. Spread it to the edges using an offset spatula. Make sure the batter is spread evenly.
    9.
    Bake the crust for 25 mins. At this point, the crust should easily remove from the parchment paper. Carefully remove the crust with the parchment paper attached and peel the parchment off. Flip the crust upside down.
    10.
    Spread the crust with half of the tomato sauce evenly over the crust, leaving 1 or so on the edges. The tomato sauce should add a very thin layer. It does not need to be saucy.
    11.
    Sprinkle the top with half of both kinds of cheese. Turn the oven on broil and cook the pizza until the toppings have just melted. Keep a close eye on the pizza to prevent burning. The whole process should take 30 seconds to one minute.
    12.
    Remove the pizza from the oven and top it with half of the fresh basil leaves. Repeat with the remaining batter to make another pizza. Cut and slice each pizza into 8 slices.