This Pizza Margherita with a Grain-Free Cheese Pizza Crust is delicious, cheesy goodness that comes together in a snap. You can add your favorite toppings, of course. I tend to roll new-school with the crust, but old-school with the toppings.
It may seem like I have an obsession with grain-free crust, since I recently shared this dairy-free Cauliflower Pizza Crust and there are several grain-free pizzas on my Instagram, but I promise you, there’s a reason. Not only do I feel better when I avoid grain, here’s the secret: grain-free pizza crust is EASIER.
You might read this recipe and think I’m crazy, but once you try this cheese-based pizza crust, you’ll be a true believer. While your traditional dough-making neighbors are kneading, proofing and hoping everything goes their way, you’ll be enjoying cheesy pizza margherita deliciousness in just a few minutes.
Some folks call this grain-free cheese pizza crust style “Fathead” – and that’s cool, they can call it whatever they want. We call it cheese crust over here, and everyone loves it, which is a big bonus.
Serve it up with a glass of Zinfandel or my Single Serving Sangria. Fabulous!
Pizza Margherita With Grain-Free Pizza Crust
- 1 ½ cups shredded mozzarella
- 2 tablespoon cream cheese, cubed
- ¾ cup nut flour (cashew, almond or hazelnut)
- 1 egg
- ½ teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- ½ teaspoon dried basil
- ½ cup pizza sauce
- 3 ounces fresh mozzarella, thinly sliced
- 5-6 fresh basil leaves
- Salt and pepper
- Preheat the oven to 425 F.
- Line a baking sheet with parchment paper or a Silpat. Tear an additional sheet of parchment paper, and set aside.
- Combine the shredded mozzarella and cream cheese in a medium sized microwave-safe bowl. Microwave on high for 1 minute, stir to combine, and then microwave for another 30 seconds.
- Working quickly, add the egg, nut flour, and seasoning to the cheese mixture, and stir to thoroughly combine. The dough will should begin to form a sticky ball. Place the dough on the prepared baking sheet and cover with the additional parchment. Roll or pat dough to about ¼ inch even thickness. Gently remove the top parchment, and use a fork to poke holes through the crust. Bake for 12-14 minutes, or until crust has become golden brown, remove from oven.
- Use a fork to pop any large bubbles in the dough, then coat with a thin layer of the pizza sauce. Sprinkle with salt and pepper, and then top with a layer of mozzarella. Return to the oven until the cheese is melted and bubbling. Tear the basil and scatter it over the pizza. Enjoy.
Photos by Katie Roletto, who is now making her pizza crusts from cheese.