The crust of Gluten Free Pizza Margherita is made of vegetables, so it’s safe for those with a gluten allergy, and a way to increase your dose of veggies.
Looks like a pizza, tastes like a pizza, it´s a pizza!! I finally came up with the real deal. Not just for me but also for my fellow low fodmappers, celiacs and clean eating lovers. Yeah!!!
The special ingredient for the best natural crust ever is…a vegetable!
Believe it or not, this crust is made with one zucchini, rice flour, millet flour and tapioca! Besides the fact it can be eaten by regular and food sensitivities foodies alike, it´s also a great way to eat an extra portion of vegetables*!
For the pizza toppings I chose my favorites: homemade tomato sauce, mozzarella and fresh basil, the key ingredients of the Napolitan Pizza Margherita. Legend says that this is the original recipe and therefore the best one! I must agree, as the best pizza I ever ate was in Naples and, yes, it was a Margherita.
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- Yield: 2 servings 1x
Ingredients
For the Pizza Crust
- 1 cup/ 130 gr (1 big zucchini, skinless, grated and squeezed dry)
- 1 egg
- ½ cup/ 70 gr rice flour
- ½ cup/ 70 gr millet flour
- 4 tbsp tapioca
- Pinch of salt
- 1 tbsp extra virgin olive oil
For the Pizza Topping
- 4 oz/ 120 gr (1 cup mozzarella, thinly sliced)
- 1 teaspoon dried oregano
- Handful of fresh basil
Homemade Tomato Sauce
- 2 to matoes (240 gr, diced)
- 2 tbsp extra virgin olive oil
- 1 garlic clove with skin (crushed (for infusing))
- Pinch of salt
- 1 chili pepper (seeds and membrane removed and minced (optional))
Instructions
- Start by making the homemade tomato sauce. In a medium sauce pan, infuse the crushed garlic with skin in the olive oil on a fairly low hear for 2 minutes. Remove the garlic clove. Add the tomatoes and sauté for 10 minutes over medium-high heat. Lower the heat and simmer for at least 20 minutes. Add the chili peppers (optional) and salt and cook for about 5 minutes. Set aside.
- Preheat the oven to 200ºC/ 400ºF and line a baking tray or a pizza pan with parchment paper.
- Grate the skinless courgette into a colander and let drain. After a few minutes, place the zucchini in the middle of a kitchen towel, wrap and use your hands to squeeze as much water as you can (the more you extract, the better the crust will turn out).
- In a medium bowl, combine zucchini, egg, flours, tapioca, salt and mix well with your hands.
- Pat the zucchini mixture into a round pizza crust of 0,5 inch/ 1 cm high and a diameter of 12 inches/ 30 cm. Make some holes in the crust with a fork and brush the olive oil on top.
- Bake for 30 minutes, or until golden brown.
- Remove the crust from the oven and add first the tomato sauce (spreading evenly), then the mozzarella and sprinkle with oregano.
- Return to the oven for five to 10 minutes more or until the mozzarella is melted.
- Top with fresh basil, slice and serve.
Notes
Low FODMAP safe quantities:
1/2 cup/ 66 gr zucchini
1/2 cup/ 60 gr mozzarella
120 gr/ one tomato
Therefore, the recommended serving is half of the pizza.
- Category: Primi
