Bake

Laurel Galluci & Claire Thomas' Margherita Pizza

by:
May 10, 2021
0 Ratings
Photo by Claire Thomas
Author Notes

When one of the top pizza restaurants in LA, Pizzana, launched a gluten-free crust, Laurel was practically hovering next to the wood-burning oven as the first pie came out. Laurel loves pizza, especially Nea-California style, a hybrid of Neapolitan pizza and California farmers’ market flavors. When we developed our grain-free crust, Laurel turned out batch after batch of delicious pizza—the recipes here are her three favorites. Two of the recipes call for our homemade cheeses, which we suggest making the day before if you have the time. Laurel can also tolerate buffalo milk, which is lactose-free, so if you want to replace the homemade dairy-free cheese with bufala mozzarella, go for it.

Reprinted with permission from Sweet Laurel Savory. Copyright © 2021 by Laurel Gallucci and Claire Thomas. Photographs copyright © 2021 by Claire Thomas. Published by Clarkson Potter/Publishers, an imprint of Penguin Random House.

This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Laurel and Claire whisk, roll, and top their way through this recipe, offering tips and backstory along the way.Food52

  • Prep time 5 minutes
  • Cook time 1 hour 15 minutes
  • makes one 10-inch pizza and 3 cups sauce
Ingredients
  • Pizza Dough (below)
  • 1/4 cup Sicilian Tomato Sauce (below)
  • 1 cup 1 1/2-inch cubes dairy-free mozzarella
  • Fresh basil, for garnish
  • Pizza Dough
  • 1 1/2 cups almond flour
  • 1 cup arrowroot powder, plus more for dusting
  • 1/2 teaspoon Himalayan pink salt
  • 1/4 cup coconut yogurt, homemade or store-bought
  • 1/2 cup unsweetened almond milk
  • Sicilian Tomato Sauce
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/2 teaspoon Himalayan pink salt
  • 2 teaspoons freshly ground black pepper
  • 1 (24-ounce) can crushed tomatoes
  • 3 ounces tomato paste
  • 2 teaspoons fresh rosemary, chopped
  • 2 teaspoons fresh basil, chopped
  • 1 whole clove
  • Pinch of red pepper flakes
  • 1/2 teaspoon pure maple syrup
In This Recipe
Directions
  1. Preheat the oven to 500ºF. If you have a pizza stone, place it directly on the oven rack while it preheats. If not, place an inverted baking sheet on the oven rack while the oven preheats. The baking sheet will get very hot and provide a crispy bottom crust.
  2. On a counter, place the dough on a sheet of parchment, cover with another piece of parchment paper, and gently roll out into a large circle, about 10 inches in diameter and ⅛ inch thick. Using your fingers, pinch the edge of the pizza dough into a small lip. Spread the sauce over the pizza dough, but not the lip, and sprinkle with the mozzarella and fresh basil. Bake for 12 to 15 minutes, until the dough is deep golden brown at the edges.
  1. Pizza Dough
  2. In a medium bowl, combine the almond flour, arrowroot, and salt. Slowly stir in the coconut yogurt and almond milk and mix with a wooden spoon until a soft dough forms, about 1 minute.
  3. Place a large piece of parchment paper on a flat surface and sprinkle it with arrowroot. Turn out the dough onto the parchment and roll it out to a 10-inch round. Use as directed in our pizza recipes, or wrap tightly in plastic wrap and store in the freezer for up to 3 months. Thaw frozen dough overnight in the fridge before using.
  4. Sicilian Tomato Sauce:

    Heat the olive oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and toast very lightly, about 30 seconds. Reduce the heat to low and add the salt, black pepper, tomatoes, tomato paste, rosemary, basil, clove, red pepper flakes, maple syrup, and 1 cup water. Cover and simmer for about 1 hour, until bubbling and thickened. Remove the clove and, if desired, blend the sauce in a high-speed blender until smooth, about 1 minute.
  5. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

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