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Peach and Burrata Pizza with Caramelized Onions, Arugula, Prosciutto, Basil and Spiced Balsamic Drizzle

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 4


Pizza crust:

  • 1 packet of active dry yeast
  • 1 teaspoon plus 3 table spoons of sugar
  • 1 1/4 cups warm water
  • 1 cup tapioca starch
  • 1 cup potato starch
  • 1/2 cup millet flour
  • 3/4 cups sorgum flour
  • 1/2 cup almond flour
  • 1/2 cup dehydrated potato flakes
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons kosher salt
  • 1 tablespoon onion powder
  • 1/3 cup canned garbanzo bean liquid
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar

Pizza toppings:

  • Balsamic drizzle
  • 2 peaches sliced thin
  • 1 large red onion thinly sliced
  • 1 tbs parmesan
  • 3-4 slices Prosciutto
  • 4 oz burrata
  • large handful of arugula
  • basil
  • olive oil
  • salt
  • pepper


  • First things first, make your balsamic drizzle! Set aside to cool.
  • Preheat oven to 425F
  • Prepare a baking pan with parchment or nonstick baking sheet
  • Prepare your toppings. Slice the peaches , onions and chop up your basil- set aside
  • In a small bowl combine warm water, sugar, and yeast-set aside
  • In a large bowl combine tapioca starch, potato starch, potato flakes, millet flour sorghum flour, almond meal onion powder, 3 tbs sugar, baking powder and kosher salt
  • Add garbanzo bean liquid, olive oil and apple cider vinegar to yeast mixture. Give it a quick stir then add it to the dry ingredients and mix well. The dough will be very sticky.
  • Divide the dough into two even parts.
  • Take half of the dough and place it on a prepared baking sheet. Coat your hands with olive oil and press the dough out till it reaches your desired thickness. If it is still sticking to you hands too much make sure you wash all the dough off your hands then keeping them wet try pressing out the dough again. The key is keeping your hands either wet or coated with olive oil. Just be sure to not get the dough too wet or it wont bake well.
  • Par bake the dough for about 15-20 minutes. Use a spatula to lift the dough and check the underside. You are looking for a slightly golden color and crisp surface . The dough should start to show some stiffness when you lift it. Remove from oven and set asde.
  • While to dough is par baking start caramelizing your onions. Add just a light drizzle of olive oil to a nonstick pan and toss your onions in over medium to medium-low heat. Cooking for 15-20 minutes until the onions are soft and fragrant and have turn a dark carmel color. Set aside.
  • To assemble the pizza, add a light drizzle of olive and brush over the surface of the par baked crust. Top with your caramelized onions, half of the chopped basil, parmesan and fresh cracked pepper. Add the peaches then gently beak the burrata and spead it out over the pizza.
  • Bake for another 10 minutes or until the peaches are tender and the burrata has melted.
  • Remove form the oven and finish topping with a handful of arugula, remaining basil, prosciutto, balsamic drizzle, some more fresh cracked pepper and a pinch of kosher salt.
  • Slice and enjoy!


**Note: This recipe is technically for just one pizza, but personally I prefer the crust a bit thinner so I separate it into two pizzas. If you like a thicker crust, use all of the dough just add about 5-10 minutes on the par baking time. Now if you choose to divide the dough you can either make two pizzas and just double the toppings listed above or you can simply save the other half by storing it in the freezer. For later use, just simply thaw in the fridge overnight and you are good to go the next time you want pizza!