Gluten Free Personal Recipe

Bloom yeast

In a small bowl, pour the warm water (about 100–110°F / 38–43°C). Stir in the granulated sugar and sprinkle the active dry yeast over the surface. Let sit 5–8 minutes until foamy. If mixture does not foam, the yeast may be inactive — start with fresh yeast.

Combine dry ingredients

In a medium mixing bowl, whisk together the gluten-free all-purpose flour blend, xanthan gum (if your flour blend does not already contain it), and fine salt until evenly distributed.

Mix dough

Make a well in the dry ingredients. Add the foamed yeast mixture, olive oil, and the egg. Stir with a spoon or use a stand mixer with paddle attachment on low for 1–2 minutes until the dough comes together into a slightly sticky, cohesive ball. The dough will be softer than traditional wheat dough — that's expected.

Rest dough

Cover the bowl with plastic wrap or a clean towel and let the dough rest for 20–30 minutes at room temperature. The dough will hydrate during this time and become easier to shape. (Optional: for a slightly airier crust, allow up to 60 minutes.)

Preheat oven

Place a pizza stone or an inverted baking sheet on the middle rack and preheat oven to 475°F (245°C) for at least 30 minutes. If you have a countertop pizza oven, follow its instructions for high-heat bake.

Shape crust

Lightly oil a sheet of parchment paper or a baking peel. Turn the rested dough onto the parchment and lightly oil your hands. Pat and press the dough into a 9–10 inch (23–25 cm) round, about 1/4–1/2 inch thick at the center, slightly thicker at the edges to form a rim. If dough is sticky, dip fingertips in oil to prevent sticking.

Prebake crust

Brush the surface of the crust lightly with the 1/2 tablespoon olive oil and sprinkle the 1/8 tsp salt over the top. Slide the parchment with the crust onto the preheated stone or baking sheet. Bake for 6–8 minutes until the surface just begins to set and the edges show a hint of color. This prebake prevents a soggy center from the sauce.

Add sauce and toppings

Remove the prebaked crust from the oven. Spoon about 1/2 cup pizza sauce onto the crust and spread evenly, leaving a 1/2 inch border. Sprinkle 3/4 cup shredded mozzarella evenly over the sauce. Add chosen toppings (pepperoni, vegetables, etc.) to taste and finish with 1 tablespoon grated Parmesan and a pinch (1/4 tsp) crushed red pepper flakes if using.

Finish baking

Return the assembled pizza to the oven (on the stone or sheet) and bake for 6–10 minutes more at 475°F (245°C), until the cheese is melted, bubbly, and edges are golden. Bake time varies with oven and topping weight; watch closely near the end.

Rest and garnish

Carefully remove the pizza from the oven and let rest on a cutting board for 2–3 minutes. Brush the crust edge with the remaining olive oil if desired for gloss. Scatter fresh basil leaves over the top and sprinkle any additional salt to taste.