Gluten Free Cheese Pizza Recipe

Activate yeast and mix

In a medium bowl, whisk warm water, sugar, and instant yeast. Let sit 5–8 minutes until foamy. If no foam after 10 minutes, yeast may be inactive—start over with fresh yeast.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, combine gluten-free flour blend and salt. Mix to distribute evenly.

Form dough

Add the foamy yeast mixture, olive oil, and egg to the dry ingredients. Using a paddle attachment or a sturdy spoon, mix on medium speed for 2–3 minutes until the batter is smooth and slightly sticky. The dough will be more batter-like than traditional wheat dough—this is normal for many gluten-free recipes.

First rise

Cover the bowl with plastic wrap or a damp towel and let rest in a warm draft-free place for 45–60 minutes. The dough should puff slightly but may not double.

Prepare pan and shape crust

Preheat oven to 475°F (245°C) with a pizza stone or an inverted baking sheet inside if available. Lightly oil a 12-inch pizza pan or cast-iron skillet and sprinkle coarse cornmeal or gluten-free flour across the surface. Transfer dough to the pan (use a wet spatula or wet hands to spread). Using wet fingertips or a spatula, gently press and spread the dough to a roughly 12-inch circle with slightly thicker edges for a crust rim. If the dough resists stretching, let rest 5–10 minutes and try again.

Par-bake crust

Brush the exposed rim lightly with 1 tsp olive oil. Bake the crust on the preheated stone or baking sheet for 8–10 minutes until the edges begin to set and are just starting to turn golden. This prevents a soggy crust once sauce is added.

Make quick pizza sauce

While the dough is rising (or during par-bake), combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, pepper, and optional sugar in a bowl. Stir until smooth and taste; adjust salt, pepper, or sugar as needed. No cooking required for a fresh sauce; if you prefer a thicker, cooked sauce, simmer in a small saucepan over low heat for 8–10 minutes and cool slightly before using.

Spread sauce

After par-baking, remove the crust from the oven and spoon 3/4 to 1 cup of sauce onto the center. Using the back of the spoon, spread the sauce evenly over the crust, leaving the rim exposed (about 1/2-inch). Adjust amount to preference for saucier or lighter pizzas.

Add cheeses

Evenly distribute the shredded mozzarella across the sauced surface so coverage is consistent. Sprinkle the grated Parmesan over the mozzarella, concentrating a little more toward the center. This combination gives good melt and flavor.

Bake to finish

Return the pizza to the oven (on the stone or sheet) and bake at 475°F (245°C) for 8–12 minutes until the cheese is fully melted, bubbling, and beginning to brown in spots and the crust edges are golden. Baking time will vary with oven and pan — watch closely after 8 minutes.

Finish & serve

Remove pizza from oven and let rest 2–3 minutes. Scatter fresh basil leaves over the top, and if desired, drizzle a small amount of olive oil over the crust and basil. Slice and serve hot.