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Square-Pan Tomato Pizza



Have you noticed all the gluten-free pizza parlors popping up in major cities lately? I have, and pizza makes me incredibly excited! The end result of my version is simple and traditional — tomatoes, garlic, and a little basil atop a thin crust — even if the crust’s instructions do take some careful minding. Above all else, be absolutely sure to get the finest tomatoes you can find. If you must (and often I must), throw some cheese on top and start piling on as many vegetables as you like — just make sure to roll your dough a little thicker to bear any extra weight.


For the crust:

For the topping:

  • 4 tablespoons melted refined coconut oil, canola oil, or high-grade olive oil
  • 5 Roma tomatoes, thinly sliced
  • 4 cloves garlic, minced
  • 2 teaspoons salt
  • ½ teaspoon chile flakes
  • ½ cup cornmeal, for dusting
  • Handful of torn basil leaves


For the crust:

Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside.

In a medium bowl, whisk together the flours, baking powder, salt, and xanthan gum. Add the coconut oil, agave nectar, garlic, and cold water and mix with a rubber spatula until a thick dough forms. Cover the dough with plastic wrap and refrigerate for 20 minutes. Dust a clean work surface with the cornmeal. Place the dough onto it and sprinkle the top with some of the cornmeal. Roll the dough out into a ¼-inch-thick rectangle. Transfer the dough to the prepared baking sheet and trim any excess dough from around the edges. Brush the dough with the remaining 3 tablespoons of coconut oil. Bake until golden, about 15 minutes.

For the topping:

In a medium bowl, stir together 1 tablespoon of the coconut oil, the tomatoes, garlic, salt, and chile flakes and stir to combine.

Remove the crust from the oven and arrange the tomato mixture on top. Sprinkle with the basil. Bake until the vegetables are soft, about 15 minutes more. Cut into 9 squares and serve.