Even the pickiest child will go back for seconds with this grain-free version of a classic Margherita pizza. The seasoned crust has just the right amount of crunch and crumble, and the warm cheese and basil topping will have your mouth watering as it comes piping hot out of the oven.
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Preheat the oven to 350 degrees.
In a large mixing bowl, combine all of the crust ingredients and mix thoroughly until a dough forms.
Roll the dough into a ball, then 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, depending on your preference.
Bake the dough for 20 minutes until it becomes a firm crust.
While the crust is baking, make the sauce. Heat the fire roasted tomatoes and tomato paste over medium heat.
Add the pressed garlic, minced onion, oregano, basil and salt and pepper. Stir to combine, and let it simmer while the crust is cooking.
Remove the pizza crust after it has cooked 20 minutes.
Put a small portion of the sauce on the pizza, using more or less, depending on the texture you desire. Less sauce will yield a more crispy pizza. More sauce will yield a softer pizza, and too much sauce making it impossible to pick up pieces.
Add the toppings on top of the sauce. Bake the pizza for an additional 20 minutes with the toppings.
Turn up heat to 400 degrees after 20 minutes, and cook for a final five minutes.
Less sauce will yield a more crispy pizza. More sauce will yield a softer pizza, and too much sauce making it impossible to pick up pieces.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.