This gluten-free white pizza is made without tomato sauce and layered with za’atar, buffalo mozzarella, thinly sliced porchetta, green olives, and a fresh arugula and pickled red onion salad. The original recipe was made with Simple Mills pizza dough mix, but you can use any gluten-free pizza crust suitable for adding and baking toppings. Savory, tangy, and aromatic, it’s an unexpected combination inspired by the flavors of the Middle East and Italy.
Friday afternoon often means pizza in our house. When I originally published this recipe, Simple Mills pizza dough mix was my go-to way to make gluten-free, grain-free crust, and it is what I used here. You can still make the recipe with Simple Mills or use another homemade or store-bought gluten-free pizza crust you enjoy. And if you have a sourdough starter, you can try my sourdough pizza crust with sorghum and millet.
A gluten-free white pizza without tomato sauce
Instead of tomato sauce or pesto, this pizza starts with a simple za’atar-inspired mixture made with extra virgin olive oil, dried oregano, thyme, rosemary, sumac, and sesame seeds. It creates a savory, aromatic base that pairs especially well with creamy buffalo mozzarella.
The pizza is then topped with thin slices of Italian porchetta and green olives. Prosciutto can replace the porchetta if that is easier to find.
Za’atar and pickled red onions
After living in the Middle East for eight years, za’atar is a flavor I often return to. Traditional za’atar blends vary, but they typically include dried herbs, sumac, sesame seeds, and salt. For this pizza, I make a quick version directly with the spices and herbs I have at home. This is my Za’atar spice blend recipe.
Once the pizza comes out of the oven, it is finished with arugula and pickled red onions dressed with a little extra virgin olive oil. The fresh, peppery greens and tangy onions balance the richness of the mozzarella and porchetta.
The pickled onions are best prepared in advance, but they can also be used shortly after making them. Keep a jar in the refrigerator to add to salads, bowls, sandwiches, and other pizzas. If you need inspiration, check out these two recipes; both can be used for pizza: pickled red onions and sumac-marinated onions.
For another white pizza, made without tomato sauce, check out this Smoked Salmon Pizza with Caramelized Onions.
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Gluten-Free White Pizza with Za’atar, Porchetta, and Arugula
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 4
- Category: Dinner
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Description
This gluten-free white pizza is made without tomato sauce and layered with za’atar, buffalo mozzarella, thinly sliced porchetta, green olives, and a fresh arugula and pickled red onion salad. The original recipe was made with Simple Mills pizza dough mix, but you can use any gluten-free pizza crust suitable for adding and baking toppings. Savory, tangy, and aromatic, it’s an unexpected combination inspired by the flavors of the Middle East and Italy.
Ingredients
For the za’atar mixture
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon sumac
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 1–2 tablespoons sesame seeds, black, white, or a combination
For the pizza
- 1 Simple Mills pizza crust, prepared according to the package instructions, or another gluten-free pizza crust
- 1 large ball fresh buffalo mozzarella, about 4 1/2 ounces (125 grams)
- 4 thin slices Italian porchetta, or enough to cover the crust
- 1 handful pitted green olives, sliced
- Dried oregano and additional sumac, for finishing
For the arugula topping
- 1–2 cups arugula
- 1/2 cup pickled or marinated red onions
- Extra virgin olive oil, as needed
Instructions
- Preheat the oven to 350°F (175°C), or use the temperature recommended for your chosen gluten-free pizza crust.
- Prepare the pizza crust according to the package instructions. If using Simple Mills pizza dough mix, roll the dough thinly between two sheets of parchment paper. Remove the top sheet and place the crust, still on the bottom sheet, directly on the middle oven rack. Prebake for 9 minutes.
- While the crust prebakes, combine the extra virgin olive oil, oregano, thyme, rosemary, sumac, salt, pepper, and sesame seeds in a small bowl.
- Remove the crust from the oven and spread the za’atar mixture evenly over the surface.
- Slice the buffalo mozzarella and gently pat it dry with paper towels to remove excess moisture. Arrange it over the crust, followed by the porchetta and sliced green olives.
- Return the pizza to the oven and bake for about 9 minutes, or until the crust is crisp and the cheese is melted. Some browning around the edges is fine.
- Meanwhile, toss the arugula and pickled red onions with a drizzle of extra virgin olive oil.
- Remove the pizza from the oven and finish it with a sprinkle of dried oregano and sumac. Top with the arugula and pickled red onion salad and serve immediately.
Notes
The original recipe was developed with Simple Mills pizza dough mix. When using another gluten-free crust, follow its package directions for temperature, prebaking, and final baking time.
Prosciutto can be used instead of porchetta.
Patting the buffalo mozzarella dry helps prevent excess moisture from softening the crust.
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