Pizza Bianca (White Pizza)

Gluten free Pizza Bianca on a pizza tray with the cheese melting.

5 from 1 vote

This Pizza Bianca is the most delicious 3 cheese white pizza that has zero tomato sauce. Loaded with garlic and drizzled with olive oil, this homemade pizza recipe is perfect for family pizza night and is even perfect to serve at parties. Best yet this is a delicious gluten free pizza that is also egg free, nut free and can be made vegan!

Prep Time15

Cook Time12

Cool Time5

Total Time32

Course: Dinner

Cuisine: American

Diet: Gluten Free

Servings: Slices

Calories: 182kcal

Author: Lee

Ingredients

gluten free pizza dough
2 ½ cups shredded mozzarella cheese , whole milk
2 tablespoons pecorino romano cheese , grated
¼ teaspoon plus ⅛ teaspoon garlic powder (reserve ¼ teaspoon for the ricotta)
1 pinch of kosher salt
¾ cup ricotta cheese , whole milk
2 tablespoons extra virgin olive oil , robust

US Customary - Metric

Instructions

Preheat your oven to 450 degrees Fahrenheit.
With olive oil, grease a 12 inch pizza pan.
Flatten the dough into a disc and place on the greased 12 inch pizza pan.
Push the dough from the center to the edges, moving constantly until it almost hits the edges of the pan.
Sprinkle more flour as you need to prevent the dough from ripping or sticking.
Cook the raw dough, as is, in a 450 degree oven for 8 minutes. After 8 minutes, turn oven off and remove dough from the oven.
With a large spatula, carefully move the dough to a cooling rack. This will help prevent it from getting soggy on the bottoms. Let dough rest for 5 minutes on the rack.
Turn oven back on to 400 degrees.
Return baked dough to the pizza pan. Sprinkle 2 ½ cups of mozzarella over the plain dough, leaving the edge of the dough without cheese for the crust.
Sprinkle ¼ teaspoon garlic powder over the mozzarella cheese.
Grate about 2 tablespoons pecorino romano over the mozzarella.
Add ¾ cup of ricotta to a small bowl. Stir in ¼ teaspoon garlic powder and a 1 pinch of kosher salt and mix until combined.
Dollop tablespoons of the ricotta all over the pie.
I usually do 6 dollops all around the pie and 1 dollop in the middle.
Pour 2 tablespoons olive oil into a tiny bowl and using a silicone brush, brush the edge of the crust with the olive oil. If you don’t have a brush, dip a paper towel into the olive oil and gently rub the oil onto the crust.
Drizzle the remaining 1 tablespoon of olive oil in a circular swirl motion over the cheese on the pizza, working from the outside in.
Turn the oven back on to 400 degrees.
Bake the white pizza in a 400 degree oven for about 12 minutes or until the cheese is fully melted, a little bubbly and getting golden on the edges.
Remove from oven and use a pizza cutter to cut the pie into 8 slices. Serve and enjoy!

Notes

For Vegan: Follow the recipe to make our easy homemade gluten free pizza dough, vegan mozzarella, vegan parmesan and vegan ricotta.

Storing: Wrap any extra slices in aluminum foil and store in the fridge for one day.
Reheat in the microwave or bake at 350 degrees until warm again.

Freezing: Wrap any extra slices in aluminum foil and store in the freezer for up to 1 month. Thaw in the fridge overnight and then reheat in the microwave or bake at 350 degrees until warm again.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition