Gluten-Free Pizza Recipe (and a Giveaway!)

Enter to win a copy of Eat Happy Italian.

I’m a big fan of

Anna Vocino

’s Eat Happy Kitchen newsletter, which is chock full of delicious and easy gluten-free recipes. On October 8, Anna’s new cookbook, Eat Happy Italian, drops, and it’s full of gluten-free, grain-free, and low-carb twists on Italian classics. (You can order your copy here!)

Gluten-free cookbook giveaway

To celebrate the release of her third cookbook, Anna is sharing a low-carb, gluten-free pizza recipe exclusively for my newsletter readers—and I’m excited to announce that I have a copy of her cookbook to give away as well.

Keep reading for the recipe from Anna—and if you’d like to be entered to win a copy of Eat Happy Italian, make sure you’re subscribed to my newsletter and leave a comment telling me what your favorite Italian dish is to make gluten-free. I’ll randomly select a winner on Friday, October 11, and notify you then.

Photo courtesy of Anna Vocino

Ultimate Low-Carb Pizza

Yields: 1 (10–12-inch) Thin Crust Pizza 

This recipe and the two that follow will cover your pizza craving—hear me now, believe me after you make one! I started with this almond flour pizza crust in my first book, and I’ve made it so many times over the years, it’s in my bones. I’ve also adapted this low-carb pizza crust in a lot of other applications, changing the spice and seasoning profile to suit any low-carb version of a flatbread.

Ingredients:

• Olive oil spray

• 1 ½ cups shredded mozzarella cheese (if freshly shredded, pat dry after shredding)

• 3 tablespoons cream cheese, at room temperature

• 1 large egg

• ⅔ cup almond flour

• ½ teaspoon dried oregano

• ½ teaspoon dried basil

• ½ teaspoon garlic powder

• Eat Happy Kitchen Tomato Basil Marinara or Homemade Tomato Basil Marinara (recipe below)

• Toppings of your choice (shredded mozzarella cheese, sliced veggies, meats, etc.)

Directions:

Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper, then spray it lightly with olive oil spray.

In a large bowl, combine the mozzarella, cream cheese, egg, almond flour, oregano, basil, and garlic powder and mix well. Form the mixture into a ball.

Place the dough ball in the center of the prepared baking sheet and press it into a circle or square 10–12 inches wide and ¼ inch thick. Pierce the surface with a fork several times to prevent the crust from rising while baking. Bake for 6–8 minutes, until starting to turn golden, then flip the crust and bake for another 5–6 minutes, until the crust is starting to brown. Do not overbake as the crust may dry out.

Add the marinara and toppings and put the pizza back in the oven for 4–5 more minutes, until the topping cheese is melted and bubbly. Let cool slightly, then serve.

Homemade Tomato Basil Marinara

Yields: 2½ cups

This is my OG marinara recipe that I’ve been making for 25 years from scratch. If you can’t find Eat Happy Kitchen marinara near you, make it at home from this recipe, and you won’t be disappointed.

Around the time that my family came over from Italy, the canned tomatoes available were so harshly acidic that it became common practice to add a pinch of sugar or brown sugar when making sauce. This practice was a move out of necessity but has become canon in a lot of Italian American households. However, we don’t need to add a pinch of sugar anymore to cut acid. First, we have much nicer canned tomatoes and paste available to us. Just make sure you check the ingredient label for no sugar added. Second, there’s a trick at the end of the recipe to add butter or more olive oil to help cut the acid, which is something I suggest trying if you have a kid who finds red sauce too tangy.

You can make this marinara (or any of the following red sauces) on the fly for any number of recipes in this book and, of course, the longer it simmers, the better it gets. But if you want to order a case from my website, I’ll pay for the shipping.

Ingredients:

• 1 tablespoon olive oil

• 1 teaspoon minced garlic

• 7–10 fresh basil leaves, chopped

• 2 (14–ounce) cans no-sugar-added diced tomatoes

• 3 ounces (6 tablespoons) tomato paste

• 1 teaspoon salt

• 1 teaspoon salted butter or additional olive oil (optional)

Directions:

Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and basil and cook for 1–2 minutes, until fragrant. Add the tomatoes with their juices, tomato paste, and salt and stir to combine. Bring to a boil, then reduce the heat and simmer for 10–15 minutes. If desired, add a pat of butter or another drizzle of olive oil to the finished marinara to cut the acidity. Serve immediately or store in an airtight container in the fridge for up to 10 days.

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