Here’s a delicious Burrata Pizza recipe, topped with creamy burrata and fresh arugula, that you can make using a premade gluten free pizza crust. I love this creamy and indulgent, Italian inspired and totally gluten free burrata pizza. It screams of summertime and just makes me so happy. Savory and satisfying, you’ll love slice after slice. It doesn’t get old, guys!
As much as I love a pizza that is loaded with hot toppings, melty cheese and so on, this version is so summery with its fresh and flavorful toppings—Arugula, burrata and fresh onion, like a salad on a pizza base. Quick and easy to make, I love this when I’m entertaining friends and family, especially for backyard hosting. As easy as it is to make, it’s also impressive and gives you that gourmet pizza restaurant feel!
If you love this Burrata Pizza recipe, you’ll love these two salads (for sure): Burrata Salad (Gluten Free), Peach Burrata Salad and my Italian Antipasti Skewers.
Why you’ll love this gluten free recipe
This gluten free pizza recipe is quick and easy, it takes minutes to make.
I love that it’s a low-mess recipe – everything happens on the same tray or pizza stone.
For this flexible recipe, you can use a pizza oven or a baking sheet to make your Burrata Pizza.
You can add loads of different toppings: Prosciutto or pancetta, cherry tomatoes, Parmesan cheese, red pepper flakes and so on.
Ingredients and substitutions
Pizza crust: Go for your favorite gluten free pizza base for your gluten free pizza recipe. If you’re using pizza dough, let it come to room temperature before trying to mold it into your pizza shape. I like the one from Trader Joes the best. It usually takes 30-45 minutes for it to come to room temperature.
Peaches: Choose peaches that are ripe but not overly so. You want them to slice easily, but still hold up on top of the pizza.
Burrata ball: I like to use burrata at room temperature for this easy burrata pizza so it’s not icy cold on top of the warm pizza.
Arugula: Picked from the thicker stems.
Red onion: I love the mild, almost sweet taste of the sliced red onion on top of the gluten free pizza recipe with arugula.
Balsamic glaze: This is optional, but I love the glossy, sweet and tangy taste from a drizzle of balsamic on your Burrata Pizza (Gluten Free).
Olive oil: Use a good quality extra virgin olive oil (EVOO) as the flavor really shines through in this recipe.
Salt and pepper: Seasoning is important in this recipe to get everything tasting delicious.
Directions (step by step)
Prepare and bake the crust: Prepare your gluten free pizza crust as per the package instructions. Bake it until golden brown and crispy around the edges.
Top the Burrata Pizza base: Transfer the pizza from the oven. Top it with your fresh pizza slices, burrata cheese, red onion slices, and arugula leaves.
Dress and season the burrata cheese pizza with a drizzle of olive oil and a balsamic glaze. Season with salt and pepper.
Expert tips and tricks
Bake it in a really hot oven. Most pizza dough recipes are designed for an oven temperature of over 400 degrees. If you use a pizza oven, you can get it much hotter.
Use a pizza stone for your gluten free burrata recipe. I find using a pizza stone gives you a perfectly crisp pizza. I always pop the stone into the oven as I preheat it. Preheat the pizza stone if you are using one. This will give you a yummy and crunchy crust. Place your stone in the oven as you preheat it.
Use a really good quality gluten free pizza crust. Go for one that will hold up to the juicy toppings and not buckle underneath.
Use burrata at room temperature: I find it melts beautifully and tastes better than a chilled bundle of burrata does.
Go easy on the olive oil and glaze: Avoid overloading your burrata pizza with excessive olive oil and balsamic glaze. Just a drizzle of each is great.
I prefer using young, tender arugula leaves that don’t have super thick stems that I have to pick off.
Use ripe peaches. If your peaches aren’t ripe enough for this gluten free pizza recipe, then it’s a good idea to grill them.
Storage and meal prepping the burrata pizza
I prefer to eat this Burrata Pizza fresh so the burrata stays creamy and the other ingredients are at their best.
If you end up with leftovers (doubtful), store the leftover pizza in an airtight container for about 2 days. Keep in mind that the burrata and arugula will wilt, so you might want to add more fresh.
Reheat leftover gluten free burrata pizza in the oven at 350°F for about 5 minutes.
Variations
Here are a few Burrata Pizza variations I like to make of this gluten free pizza recipe:
- Burrata pizza with cherry tomatoes
- Burrata pizza with caramelized onions
- Burrata pizza with roasted garlic
- Burrata pizza with spicy salami
- Burrata pizza with fresh basil
- Burrata pizza with truffle oil
FAQs
What is burrata?
Burrata is a type of Italian cheese made from mozzarella and cream. It has a soft and creamy interior with a firm outer shell.
Do you put burrata on pizza before or after baking?
The burrata goes onto the pizza after it comes out of the oven, just before serving it.
Can you use mozzarella instead?
Yes! I would use a ball of fresh mozzarella and not shredded.
Looking for more gluten free recipes
Burrata Pizza (Gluten Free)
Ingredients
- 1 gluten free pizza crust
- 2 peaches
- 1 Burrata ball
- 1/2 cup arugula
- 1/4 cup red onion sliced
- 3 tbsp balsamic glaze
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare your gluten free pizza crust of choice.
- Bake the crust until it is crispy and browned around the edges.
- Remove from oven and top with fresh peach slices, burrata, red onion slices and arugula.
- Drizzle with balsamic glaze and olive oil.
- Finish with salt and pepper.
Notes
- Gluten free crust: Use your favorite ready-made gluten free pizza base to keep this quick and easy. Just be sure to pre-bake it if recommended.
- Burrata tip: Let the burrata sit at room temperature while the pizza bakes so it’s perfectly creamy when added.
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