Gluten Friendly Pizza Recipe

Proof yeast

Warm the water to about 105–110°F (warm to the touch). In a small bowl, stir the warm water with the sugar and sprinkle the yeast over top. Let sit 5–8 minutes until foamy.

In a large mixing bowl, combine the gluten-free flour, salt and xanthan gum (if using). Whisk to evenly distribute.

When the yeast is foamy, add olive oil to the water-yeast mixture. Pour into the flour mix and stir with a wooden spoon or use a paddle on low speed until a soft, sticky dough forms. If the dough seems too dry, add up to 2 tbs additional warm water, 1 tbs at a time.

Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm draft-free place for 30–45 minutes — gluten-free dough will not double but should become slightly puffy.

Preheat oven to 475°F (245°C). If using a pizza stone, place it in the oven while preheating. Prepare a baking sheet or pizza peel by dusting with a little gluten-free flour or cornmeal.

Turn the dough onto a piece of parchment paper dusted with gluten-free flour. With oiled hands or a lightly oiled rolling pin, press and stretch the dough into a 10–12 inch round, about 1/4–1/3 inch thick. Create a slightly thicker rim for the crust edge.

Brush the crust lightly with 1 tsp olive oil, especially around the rim. This helps browning and forms a barrier so the crust stays crisp.

In a small bowl, combine crushed tomatoes, minced garlic, dried oregano, dried basil, 1 tsp salt, 1 tsp black pepper, and 1 tbs olive oil. Taste and adjust seasoning. No cooking required for a fresh tomato sauce; mix well until smooth.

Spread about 1/2 cup of the sauce evenly over the prepared dough, leaving the crust edge exposed.

Evenly sprinkle 1 1/2 cups shredded mozzarella over the sauced dough, leaving the edge clear for the crust.

Scatter 2 tbs grated parmesan over the mozzarella for added flavor.

Select two toppings from the list. If using pepperoni, arrange about 20 slices evenly over the cheese. If using mushrooms, spread 1 cup sliced mushrooms and if using bell pepper, scatter 1 cup thinly sliced peppers. For red onion use 1/2 cup thin slices and for basil add leaves after baking.

Distribute toppings evenly so the pizza cooks uniformly. Do not overload — a lighter topping load bakes best on gluten-free crusts.

Slide the parchment with the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 475°F (245°C) for 10–12 minutes, until the crust is golden at the edges and cheese is bubbling and slightly browned.

Remove pizza from oven. If you chose fresh basil, scatter the leaves on top now. Sprinkle with red pepper flakes to taste and brush the crust edge lightly with a little additional olive oil if desired.

Let the pizza rest 3–5 minutes, then slice into 8 pieces and serve warm.