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Padrón Pepper Margherita Pizza {gluten-free}

Margherita pizza gets an update from piquant padrón peppers, a touch of chèvre, and a gluten-free, whole-grain crust. 
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 2 to 3 servings (makes one 10-11" pizza)
Author: The Bojon Gourmet


  • 1 parbaked gluten-free pizza crust
  • 1 1/4 cups small padrón peppers, stems snipped, (2.5 ounces / 70g)
  • 1 teaspoon good olive oil, plus more for drizzling
  • 4-6 ounces fresh mozzarella, sliced and drained on paper towels, (170g)
  • 2-3 ounces fresh goat cheese, crumbled , (85g) (1/2 cup)
  • 1 cup cherry tomatoes, stemmed and halved, (4 ounces / 113g)
  • flaky salt
  • cracked black pepper
  • handful small basil leaves


  • Follow the instructions for parbaking the pizza crust. Keep the oven at 500ºF.
  • In a small bowl, toss the trimmed padróns with the olive oil.
  • When the crust is parbaked, top it with the mozzarella, goat cheese, halved cherry tomatoes, oiled padróns, and a good sprinkle of flaky salt and black pepper. Use a pizza peel to slip the pizza into the oven and onto the hot baking stone (or inverted baking pan). Bake until the crust is golden and the cheese is bubbly, 6-10 minutes.
  • Use tongs to grab the pizza out of the oven and onto the pizza peel, then transfer to a large cutting board. Drizzle with olive oil, top with the fresh basil leaves, and use a pizza wheel or large, sharp chef's knife to cut it into 6 pieces. Serve immediately.
  • Leftovers will keep well, refrigerated airtight, for up to 2 days. The best way to reheat them is to place pizza slices in a cast iron skillet over low heat and warm, uncovered, until the cheese is melted, about 10 minutes.


If gluten isn't an issue for you or your guests, feel free to use these toppings over your favorite wheaty pizza crust. (This is mine.) And just a note that my GF pizza crust recipe makes enough for two pizzas but I've listed the ingredients below for one in case you want to change it up.
Look for padróns that are on the small side and dark green. And feel free to play fast and loose with the toppings; I've listed some suggestions in the post above.
Nutritional values are based on one of two servings.


Calories: 574kcal | Carbohydrates: 58g | Protein: 26g | Fat: 27g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 1469mg | Potassium: 368mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1515IU | Vitamin C: 92.3mg | Calcium: 344mg | Iron: 1.6mg
Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!