Gluten Free Pizza Recipe

Proof yeast

Combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast in a small bowl. Stir and let sit for 5 minutes until foamy. If yeast does not foam, start over with new yeast.

In a large bowl, whisk together gluten-free flour, baking powder, and salt until evenly distributed.

Add the foamed yeast mixture, olive oil, and the egg to the dry ingredients. Mix with a wooden spoon or dough whisk until a thick, slightly sticky batter forms. Gluten-free dough will be wetter than wheat dough.

Transfer dough to a piece of lightly oiled plastic wrap or parchment on a pizza peel or baking sheet dusted with cornmeal/gluten-free flour. Wet your hands slightly and press or stretch the dough into a 10–11 inch round, about 1/4 to 1/2 inch thick, smoothing the edges. If the dough resists, let it rest 5 minutes then continue.

Cover loosely with plastic wrap and let the dough rise in a warm place for 20–30 minutes until slightly puffy. It will not double like wheat dough but should puff a little.

While dough is rising, make the sauce. In a small bowl mix crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper, and sugar (if using). Taste and adjust seasoning. The sauce should be slightly thicker than canned tomatoes but spreadable.

If you prefer a smoother sauce, blend briefly with an immersion blender or in a small food processor.

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven to preheat; if using a baking sheet, place the sheet in the oven to heat or use directly. Preheating 30 minutes gives best results.

If using a peel, sprinkle it with the cornmeal or gluten-free flour. Slide the stretched dough (on parchment, if desired) onto the preheated stone or hot baking sheet. Brush the outer edge of the crust lightly with 1 tsp olive oil.

Spread 1/2 to 3/4 cup of the prepared sauce evenly over the dough, leaving a 1/2 inch border for the crust. Use more or less sauce to taste.

Sprinkle the shredded mozzarella evenly over the sauce, followed by the grated parmesan. If using crushed red pepper, sprinkle now.

Bake in the preheated oven for 10–14 minutes, rotating halfway through, until the crust is golden at the edges and the cheese is melted and bubbly with small brown spots. Baking time varies with oven and stone; watch closely starting at 9 minutes.

If the crust is browning too quickly before the cheese is set, reduce temperature to 450°F (230°C) and continue baking until cheese done.

Remove pizza from oven using a peel or tongs. Let rest 3–5 minutes so cheese sets slightly.

Top with fresh basil leaves if using. Slice and serve hot.

Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven on a baking sheet or skillet for 6–8 minutes to crisp the crust. Avoid microwaving to prevent sogginess.