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Ingredients
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Crust
Sauce
Topping
Method
Crust
- 1
Activate yeast and combine dry ingredients
In a small bowl combine warm water and sugar, stir briefly and sprinkle the instant yeast on top. Let sit 5–8 minutes until foamy. In a large bowl whisk together the gluten-free flour blend and salt.
- 2
Mix dough
Whisk the egg and 2 tablespoons olive oil into the foamy yeast mixture. Pour the wet mixture into the dry ingredients. Stir with a wooden spoon or rubber spatula until a sticky, slightly shaggy dough forms. The dough will be wetter than typical wheat dough but should hold together.
- 3
First rest (optional)
Cover the bowl with plastic wrap or a clean towel and let the dough rest 15 minutes at room temperature. This hydrates the flour and makes the dough easier to shape.
- 4
Shape crust
Preheat the oven to 475°F (245°C) with a pizza stone or an inverted baking sheet on the middle rack for at least 30 minutes. Lightly dust a piece of parchment with cornmeal or gluten-free flour. Transfer the dough to the parchment (use wet hands or a wet spatula to help). With oiled hands, press and stretch the dough into a 10–12 inch circle about 1/4–1/2 inch thick, creating a slightly thicker rim. If dough resists, let it rest 5 minutes and continue.
- 5
Par-bake crust
Slide the parchment with the stretched crust onto the preheated stone or baking sheet. Bake 6–8 minutes until the edges just set and the top is slightly dry but not browned. This prevents a soggy center once sauce is added.
Sauce
- 6
Make quick pizza sauce
While the oven preheats or the crust rests, combine crushed tomatoes, 1 tablespoon olive oil, minced garlic, dried oregano, salt, pepper, and red pepper flakes in a small bowl. Taste and adjust seasoning. Stir in chopped fresh basil if using. The sauce should be simple and slightly seasoned because it will cook briefly on the pizza.
Topping
- 7
Assemble and bake
Remove the par-baked crust from the oven. Using the parchment to lift it, spread an even layer (about 1/2 to 3/4 cup) of the prepared tomato sauce over the crust, leaving the rim clear. Sprinkle the shredded mozzarella evenly over the sauce, then sprinkle the grated Parmesan. Drizzle or brush about 1 teaspoon olive oil around the exposed crust edge.
- 8
Bake to finish
Return the pizza on the parchment to the hot stone or baking sheet. Bake 7–10 minutes at 475°F (245°C) until the cheese is melted, bubbling, and beginning to brown in spots and the crust is golden. Watch closely to avoid overbrowning.
- 9
Rest and finish
Remove the pizza from the oven and slide it onto a cutting board. Let rest 3–5 minutes so the cheese sets slightly. Scatter fresh basil leaves on top if using. Slice and serve.