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Pizza Margherita

George Bryant
4.52 from 83 votes
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6



  • 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



  • 1/2 cup buffalo mozzarella
  • 1 medium tomato thinly sliced
  • 10 basil leaves


  • 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