Gluten-Free Cacio e Pepe Pizza
This Gluten-Free Cacio e Pepe Pizza combines rich Pecorino Romano, fresh cracked black pepper, and melty mozzarella on a crisp gluten-free crust. Inspired by the classic Roman pasta dish, this pizza delivers bold flavor with authentic Italian ingredients like Olitalia Extra Virgin Olive Oil and Parmigiano Reggiano. Perfected with Caputo Gluten-Free Flour, made for everyone to enjoy.
- Yield: 1 Pizza
- Prep Time: 20 min
- Cook Time: 12-15 min
Ingredients
Instructions
Prepare the Crema di Pecorino
- In a saucepan over low-medium heat, warm the heavy cream for 4–5 minutes, or until tiny bubbles begin to form around the rim.
- Reduce the heat to low. Add the butter, Pecorino Romano, and Parmigiano Reggiano a little at a time, whisking continuously until smooth and fully melted with no clumps remaining.
- Turn off the heat and whisk in the Olitalia Extra Virgin Olive Oil and black pepper until fully combined.
- Transfer the crema to a container and allow it to cool to room temperature. Cover and refrigerate for 24 hours.
Prepare the Pizza
- Preheat the oven to 500°F. Place one oven rack on the second-to-lowest shelf and another on the second-to-highest shelf. If using a pizza stone or steel, place it on the bottom rack and preheat for 1 hour.
- Prepare your gluten free dough ball according to package or recipe instructions.
- Stretch the dough over rice flour, then transfer it to a pizza peel lightly dusted with rice flour.
- Top the pizza with shredded mozzarella, Pecorino Romano, and black pepper. Add teaspoon-sized dollops of the Crema di Pecorino around the border and center of the pizza.
- Transfer the pizza to the oven on the bottom rack and bake for 5–7 minutes, or until golden brown.
- Move the pizza to the top rack and continue baking for an additional 3–4 minutes, or until the cheese is fully melted and golden.
- Remove from the oven and place on a cooling rack. Finish with a drizzle of Olitalia Extra Virgin Olive Oil and additional fresh cracked black pepper. Serve immediately.
Notes
- Allowing the Crema di Pecorino to rest overnight enhances the flavor and texture!
Products Used In The Recipe
About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.