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Gluten Free Pizza Recipe

Name: Billy's Famous Pizzas Gluten Free Pizza Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 cups gluten-free all-purpose flour blend; 1 tsp instant yeast; 1 tsp granulated sugar; 1 tsp salt; 1 tsp xanthan gum (omit if blend contains it); 3 /4 cup warm water; 2 tbs olive oil; 1 each large egg; 3 oz canned crushed tomatoes; 1 tbs tomato paste; 1 tsp olive oil; 1 clove garlic, minced; 1 tsp dried oregano; 1 tsp dried basil; 1 tsp salt; 1 tsp black pepper; 1 tsp sugar (optional, to taste); 1.5 cups shredded mozzarella cheese; 2 tbs parmesan cheese, grated; 20 each pepperoni or desired protein; 1 each bell pepper, thinly sliced; 0.5 each red onion, thinly sliced; 6 each fresh basil leaves; 1 tsp olive oil for brushing; 0.5 tsp crushed red pepper flakes (optional); 1 tbs cornmeal or additional gluten-free flour (for dusting); 1 tsp nonstick spray or oil (for pan)

Inspired by Billy's Famous Pizza

Time1h

Serves2

Make Gluten Free Pizza Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Dough (gluten-free)

2 cups gluten-free all-purpose flour blend

1 tsp instant yeast

1 tsp granulated sugar

1 tsp Celtic sea salt

1 tsp xanthan gum (omit if blend contains it)

3 /4 cup warm water

2 tbs olive oil

1 each large egg

Sauce

3 oz canned crushed tomatoes

1 tbs tomato paste

1 tsp olive oil

1 clove Garlic, minced

1 tsp Dried oregano

1 tsp dried basil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp sugar (optional, to taste)

Toppings

1 1/2 cups shredded mozzarella cheese

2 tbs Parmesan cheese, grated

20 each pepperoni or desired protein

1 each bell pepper, thinly sliced

1/2 each Red onion, thinly sliced

6 each Fresh basil leaves

1 tsp olive oil for brushing

1/2 tsp crushed red pepper flakes (optional)

Pan & Finish

1 tbs cornmeal or additional gluten-free flour (for dusting)

1 tsp nonstick spray or oil (for pan)

Method

Dough (gluten-free)

Activate yeast

Combine warm water (about 100–110°F / warm to the touch) with sugar in a small bowl. Sprinkle instant yeast over the top and stir gently. Let sit 5–8 minutes until foamy. If yeast does not foam, discard and use fresh yeast.

Mix dry ingredients

In a large bowl or stand mixer fitted with a paddle, whisk together the gluten-free flour blend, xanthan gum (if needed), and salt until evenly combined.

Combine wet and dry

Whisk the egg with the olive oil. Pour the foamy yeast mixture and the egg-oil mixture into the dry ingredients. Mix on low speed until just combined, then increase speed to medium and beat 1–2 minutes until a thick, sticky dough forms. The dough should be more batter-like than traditional wheat dough but hold together when scraped into a ball.

Rest

Cover the bowl with plastic wrap or a towel and let the dough rest in a warm place for 20–30 minutes. This helps hydrate the flour and improve texture. It may not rise dramatically.

Shape crust

Preheat oven to 475°F (245°C) and place a pizza stone or inverted baking sheet on a middle rack while heating. Lightly oil a piece of parchment paper and dust with cornmeal or extra gluten-free flour. Turn the dough out onto the parchment and use lightly oiled hands or a damp spatula to press and stretch the dough into a 10–12 inch round, about 1/4–1/2 inch thick at the center and slightly thicker at the rim. If dough is sticky, wet your hands with water or oil to handle it.

Sauce

Make the sauce

In a small bowl, mix the crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and optional sugar until smooth. Taste and adjust seasoning. No cooking required for a fresh pizza sauce; if you prefer, simmer 8–10 minutes in a small saucepan to deepen flavor and cool before using.

Assemble & Bake

Pre-bake (par-bake) crust

Slide the parchment with the shaped crust onto the preheated pizza stone or baking sheet. Bake the crust alone for 6–8 minutes until just set and very slightly golden at the edges. This prevents a soggy center when adding sauce and toppings.

Top pizza

Remove par-baked crust from oven. Spread 1/2 to 3/4 cup of the prepared tomato sauce evenly over the crust, leaving a 1/2 inch rim. Sprinkle shredded mozzarella evenly over the sauce, then add pepperoni, sliced bell pepper, and red onion. Finish with grated parmesan and a light drizzle/brush of olive oil around the crust edge.

Bake until done

Return pizza to the oven and bake 8–12 minutes more at 475°F (245°C), until cheese is melted, bubbly, and beginning to brown and crust edges are golden. Total bake time will vary with oven and thickness; watch closely after 8 minutes.

Finish

Remove pizza from oven and transfer to a cutting board. Let rest 3–5 minutes, then scatter fresh basil leaves and optional crushed red pepper flakes on top. Slice and serve hot.

Pan & Finish Notes

If using a pizza pan rather than a stone, preheat the pan in the oven and oil it lightly before transferring the shaped dough. For a crispier bottom, bake directly on the preheated stone or inverted sheet. Store leftovers refrigerated up to 3 days; reheat in a 375°F (190°C) oven until warmed through for best texture.