10" Gluten Free Signature Pizza Recipe

Activate yeast

In a small bowl, combine warm water (3 tablespoons, 105–115°F), granulated sugar (1 tsp) and instant yeast (1 tsp). Stir lightly and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive; start with fresh yeast.

Combine dry ingredients

In a medium mixing bowl whisk together gluten-free all-purpose flour blend (2 cups) and fine salt (1 tsp). If your blend does not contain xanthan gum, add 1/2 tsp xanthan gum now.

Mix wet ingredients

In a separate bowl, whisk the room-temperature egg (1 each) with milk (3 tablespoons) and olive oil (1 tablespoon) until combined.

Form dough

Pour the foamy yeast mixture and the egg/milk/oil mixture into the dry ingredients. Stir with a spatula until a soft, slightly tacky dough forms. The gluten-free dough will be more batter-like than wheat dough but should hold together when scooped. If too dry, add up to 1 tablespoon additional milk; if too wet, add 1–2 teaspoons extra flour.

Rest dough

Cover the bowl with plastic wrap or a clean towel and let rest in a warm place 20–30 minutes. The dough should puff slightly but won’t rise dramatically like wheat dough.

Shape crust

Preheat oven to 475°F (245°C) and place a pizza stone or heavy baking sheet on the middle rack while it heats. Line a pizza peel or the back of a baking sheet with parchment paper. Lightly oil the parchment. Transfer the dough onto the parchment and using oiled hands or a lightly oiled spatula, press and stretch the dough into an even 10-inch circle about 1/4–1/3 inch thick, leaving a slightly thicker rim. If the dough is sticky, oil hands or spatula instead of adding flour.

Par-bake crust

Slide the parchment with the shaped crust onto the preheated stone or baking sheet. Bake 6–8 minutes until the edges are set and the surface is matte but not browned. This par-bake prevents a soggy center when adding sauce and toppings. Remove from oven and keep oven hot.

While the dough rests or par-bakes, make the sauce. In a small bowl combine crushed tomatoes (1 cup), tomato paste (1 tbsp), olive oil (1 tsp), minced garlic (1 tsp), dried oregano (1 tsp), dried basil (1 tsp), salt (1 tsp), black pepper (1/4 tsp) and red pepper flakes if using (1/4 tsp). Stir until smooth and taste — adjust salt or herbs as needed. The sauce should be thick but spreadable.

Assemble pizza

Remove the par-baked crust from the oven. Using the back of a spoon, spread an even layer of the signature sauce over the crust, leaving a 1/2-inch border. Sprinkle shredded mozzarella (1 cup) evenly over the sauce. Arrange pepperoni slices (12 each), sliced mushrooms (1/2 cup) and thin red onion (2 tbsp) evenly over the cheese. Sprinkle grated Parmesan (1 tbsp) if using.

Bake to finish

Slide the pizza (on the parchment) back onto the hot stone or baking sheet. Bake 6–9 minutes at 475°F (245°C) until the cheese is melted, bubbling and edges are golden and slightly blistered. Oven times vary: watch closely after 6 minutes.

Finish & serve

Remove pizza from oven and let rest 2 minutes. Scatter fresh basil leaves (6 each) across the top. Drizzle with extra-virgin olive oil (1/2 tsp) and sprinkle a pinch of coarse sea salt (1/8 tsp). Slice into 6 slices and serve hot.