Pizza Margherita Recipe

Ingredients:

Crust:

2 cups blanched almond flour

1/2 cup arrowroot flour

2 teaspoons gluten-free baking powder

1 teaspoon salt

1 teaspoon black pepper

2 teaspoons dried oregano

1 teaspoon dried basil

1 teaspoon dried marjoram

1 teaspoon garlic powder

1 teaspoon onion powder

1/4 cup coconut oil, melted

2 eggs

Sauce

14 ounces crushed, fire-roasted tomatoes

6 ounces tomato paste

1 clove garlic, pressed

2 tablespoons finely minced onion

1 teaspoon dried oregano

1 teaspoon dried basil

salt and pepper to taste

Toppings

1/2 cup buffalo mozzarella

1 medium tomato, thinly sliced

10 basil leaves

Method:

Preheat your oven to 325 degrees Fahrenheit (163 Celsius)

In a large mixing bowl, combine your almond flour, arrowroot flour, baking powder, salt, black pepper, oregano, basil, marjoram, garlic powder, onion powder, coconut oil, and eggs

Mix thoroughly until a dough forms

Roll the dough into a ball, and place it on a parchment-lined baking sheet

Flatten the dough to a consistent thickness of 1/4-inch, forming it into a rectangle or circle

Bake the dough for 20 minutes or until it becomes a firm crust

While the crust is baking, make the sauce

In a medium saucepan, heat the fire-roasted tomatoes and tomato paste over medium heat

Add the pressed garlic, minced onion, oregano, basil, salt and pepper

Stir to combine, and let the sauce simmer while the crust is cooking

When the crust is done, smooth a small portion of the sauce on the pizza, using more of less depending on your preference

Less sauce will yield a more crispy pizza, and more sauce will yield a softer pizza. Be careful, however, as too much sauce will make it impossible to pick up the pieces

Add the mozzarella, tomato, and basil toppings on top of the sauce and bake the pizza for an additional 20 minutes

Turn up the heat to 400 degrees fahrenheit (205 Celsius) after 20 minutes, and cook for a final 5 minutes.