Gluten Free Pizza Recipe

Activate yeast

In a small bowl, combine the warm water (3 tbs), sugar (1 tsp) and instant yeast (1 tsp). Stir gently and let sit 5 minutes until foamy. If it doesn't foam, the yeast may be inactive—use fresh yeast or slightly warmer water and try again.

Combine dry ingredients

In a medium mixing bowl, whisk together the gluten-free flour blend (2 cups) and salt (1 tsp) to ensure even distribution.

Mix dough

Make a well in the dry ingredients, add the foamy yeast mixture, olive oil (2 tbs) and the egg (1). Mix with a wooden spoon or paddle attachment until a soft, slightly sticky dough forms. If dough is too dry, add up to 1–2 tbs warm water; if too wet, add 1 tbs more flour. The dough should hold together but remain pliable.

Rest dough

Cover bowl with plastic wrap or a towel and let the dough rest in a warm place for 20–30 minutes to relax and slightly rise. Gluten-free dough won't double like wheat dough but should become a bit puffy.

While the dough rests, prepare the sauce by combining tomato sauce (2 tbs), tomato paste (1 tsp, if using), dried oregano (1 tsp), dried basil (1 tsp), garlic powder (1 tsp), salt (1 tsp), black pepper (1/4 tsp) and red pepper flakes (1/4 tsp) in a small bowl. Taste and adjust seasoning. Keep the sauce at room temperature until ready to assemble.

Prep vegetables

Thinly slice the onion (1/2), green bell pepper (1/2) and fresh tomato (1). If using cherry tomatoes, halve them. Pat slices dry with a paper towel if they release excess moisture—this prevents a soggy crust.

Shred cheese

If not pre-shredded, shred mozzarella (1.5 cups) and grate parmesan (2 tbs) if using. Combine cheeses or keep separate for finishing.

Preheat oven and prepare pan

Preheat the oven to 475°F (245°C). If you have a pizza stone, place it in the oven while preheating. Otherwise, lightly oil a baking sheet or a 12-inch pizza pan with olive oil (1 tbs) and dust with cornmeal or extra gluten-free flour (1 tbs) to prevent sticking.

Shape dough

Transfer dough to the prepared pan. Using lightly oiled hands or a piece of oiled parchment, press and stretch the dough into a roughly 10–12 inch round, making a slightly thicker rim. If the dough resists, let it rest 5 minutes and continue.

Add sauce and toppings

Spread the seasoned tomato sauce evenly over the dough, leaving a 1/2-inch border. Sprinkle about half of the shredded mozzarella (3/4 cup) evenly. Arrange the sliced onion, green pepper and tomato over the cheese in a single layer. Finish with remaining mozzarella and sprinkle parmesan (2 tbs) if using. Drizzle olive oil (1 tbs) lightly over the toppings.

Bake

Place the pizza in the hot oven (on the middle rack or on the preheated stone). Bake 10–14 minutes until the crust is golden at the edges and the cheese is bubbly and slightly browned. Baking time varies by oven and thickness—watch closely after 8 minutes.

Rest and finish

Remove pizza from oven and let rest 3–5 minutes. Scatter fresh basil leaves (6) on top if using. Slice and serve immediately.