Classic Pizza Recipe
[gf/v] four cheese blend, san marzano tomato sauce, fresh basil, evoo [gluten free cauliflower crust available +2] (sub plant-based cheese +1)
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Starters
Method
Starters
- 1
Prepare the Cauliflower Crust
Begin by preheating your oven to 425°F (220°C).
- 2
Break the cauliflower into florets and steam until tender, about 10 minutes.
- 3
Once cooked, let it cool, then pulse in a food processor until it resembles rice.
- 4
Transfer the riced cauliflower to a clean kitchen towel and squeeze out as much moisture as possible.
- 5
In a mixing bowl, combine the riced cauliflower, 1 cup of mozzarella, garlic powder, salt, and black pepper.
- 6
Spread the mixture onto a parchment-lined baking sheet, shaping it into a pizza crust.
- 7
Bake for 25-30 minutes or until golden brown and firm.
- 8
Assemble the Pizza
Once the crust is ready, remove it from the oven and spread the San Marzano tomato sauce evenly on top.
- 9
Sprinkle the remaining cheeses (Gorgonzola, Parmesan, and Fontina) over the sauce.
- 10
Drizzle the extra virgin olive oil over the cheese.
- 11
Bake the assembled pizza for an additional 10-15 minutes or until the cheese is bubbly and golden.
- 12
Garnish and Serve
Remove the pizza from the oven, top with fresh basil leaves, and let it cool slightly before slicing.
- 13
Serve warm and enjoy your classic four cheese pizza!
