Gluten-Free Pizza Recipe

5 from 5 votes

This gluten-free pizza recipe is our go-to for pizza night. It features a homemade thin crust with crispy edges and lots of gooey cheese. Make it on a sheet pan and customize the toppings to feed the whole family!

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Prep Time15

Cook Time25

Rise Time45

Total Time1 25

Servings: large pieces

Author: Molly Thompson

INGREDIENTS

Gluten-Free Pizza Crust

2 cups (473ml) warm water (about 110°F)
2 Tablespoons (24g) white sugar or honey (42g)
3 teaspoons (9g) dry instant yeast we used Red Star (Note 1)
4 cups (544g) Gluten Free All-Purpose Baking Flour we used Bob's Red Mill (Note 2)
1/2 cup (56g) almond flour (Note 3)
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
2 tablespoons (15g) tapioca flour
1/4 cup (59ml) olive oil

Pizza Toppings

4 cloves minced garlic
3 Tablespoons chopped fresh basil
1 Tablespoon (15m) olive oil
1 1/2 teaspoons dried oregano
1/4 teaspoon red chili flakes optional
Salt and pepper to taste
1 (14-ounce) jar pizza sauce
16 ounces (453g) fresh mozzarella cubed
3 ounces (85g) sliced Pepperoni
8 ounces (227g) shredded Italian blend cheese

INSTRUCTIONS

Whisk the warm water, sugar, and instant yeast together in a glass measuring cup. Proof for 2-3 minutes to ensure the yeast is active. You should start to see small bubbles on the surface of the mixture (Note 4).
Add the gluten-free flour, almond flour, baking powder, kosher salt, and tapioca powder to the bowl of a stand mixer with the paddle attachment (Note 5). Mix on low speed for 1 minute to combine.
With the mixer running on low speed, slowly pour in the yeast mixture and then the olive oil. Increase the speed to medium-high and beat for 2-3 minutes. It should resemble a cookie dough and will not be sticky and stretchy like traditional pizza crust.
Scrape the sides of the bowl using an oiled spatula and form the dough into a ball in the center of the bowl. Cover with a kitchen towel and allow it to rest and rise in a warm place for 30 minutes.
Preheat the oven to 425°F. Oil a large sheet pan with olive oil. Using oiled hands, press the dough into the pan in an even layer to all 4 corners of the pan. Let the dough rest for another 15 minutes.
Bake in the preheated oven for 10 minutes.
While it’s baking, mix together the garlic, basil, red pepper flakes, salt, and pepper.
Carefully remove the crust from the oven and sprinkle on the herb mixture. Pour the pizza sauce on top and use the back of a spoon to spread the pizza sauce, spreading the herb mixture as well. Top with the cubed mozzarella, pepperoni, and then shredded cheese.
Bake for another 15-17 minutes, until the crust is slightly browned and the cheese is melted and bubbling. Check the pizza and turn the pan as needed for even cooking. Cool slightly, slice, and serve with more fresh basil, parmesan cheese, or red pepper flakes.

Recipe Equipment

Sheet Pan

Stand mixer with paddle attachment (electric mixer will work too)

Notes

The crust for this recipe was inspired by our favorite gluten-free pizza crust.

Note 1. Instant Dry Yeast. Instant Yeast speeds up the rise times compared to regular dry active yeast. You can use dry active yeast, just double each rise time.

Note 2. Gluten-Free Flour. Our favorite flour we tested with this recipe was Bob’s Red Mill All-Purpose Baking Flour, which does not contain any starches or added xanthan gum. All brands of gluten-free flour vary, especially if you’re weighing your ingredients. Use this as a starting point. If the dough seems too wet, add 1 Tablespoon of flour at a time until it reaches the consistency of the photos above.

Note 3. Almond Flour. We tested this with Bob’s Red Mill Super-Fine Almond Flour. (from blanched almonds). You can use a heavier hand when measuring almond flour using measuring cups. Scoop directly into the bag and level it off. Do not pack. For the most accurate measurements, weigh your ingredients.

Note 4. Proofing the Yeast. This step is only necessary to ensure your yeast is active before mixing it into the rest of the dough. You can skip this step and add the wet ingredients directly into the flour if you know your yeast is new and active. If you don’t see foam/bubbles on the surface of the mixture then the yeast is dead and you’ll need to start over with active yeast.

Note 5. Stand Mixer. This is ideal for mixing dough, however, you can use an electric mixer if you have one on hand.

Smaller Pizzas. Cut the dough in half and press it out into a circle on a round pizza pan to make two separate pizzas. Or separate the dough into fourths and let everyone in your family make their own personal pizza with their favorite toppings!

More Topping Ideas:

Sliced mushrooms, diced green peppers, and pepperoni
Diced pineapple, cubed ham, and sliced red onion
Fresh sliced tomatoes and dollops of ricotta cheese
Proscuitto and burrata cheese
Crumbled feta, sliced red onion, black olives, and sliced red pepper
Diced buffalo chicken, sliced jalapeno, and ranch dressing

Nutrition

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