Byo Gluten-free Pizza Recipe
Make Byo Gluten-free Pizza Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Gluten-Free Pizza Dough (makes 2 10–12" crusts)
Build & Bake (per 10–12" pizza) — choose and scale for BYO
Method
Gluten-Free Pizza Dough (makes 2 10–12" crusts)
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F / 40–46°C), sugar, and instant yeast. Stir gently and let sit 5–8 minutes until foamy. If it doesn't foam, your yeast may be inactive; start over with fresh yeast.
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together the gluten-free flour blend and sea salt to evenly distribute the salt.
- 3
Combine wet & dry
Add the foamy yeast mixture, olive oil, egg, and apple cider vinegar to the dry ingredients. Using a stand mixer with the paddle attachment or a sturdy wooden spoon, mix on low-medium speed until a thick, slightly sticky dough forms, about 2–3 minutes. The dough should hold together but remain tacky. If too dry, add water 1 tsp at a time; if too wet, add gluten-free flour 1 tbsp at a time.
- 4
- 5
Divide & shape
Lightly oil a countertop or lay a sheet of parchment. Divide the dough into two equal portions for two 10–12" pizzas. With oiled hands, press and stretch each portion into a rough 10–12" disk, keeping the center slightly thinner and leaving a slightly thicker edge for the crust. Alternatively, place dough between two sheets of lightly oiled parchment and roll to shape. The dough will be sticky; oiling hands and surface helps.
- 6
Par-bake (recommended)
Preheat oven to 475°F (245°C). Place a pizza stone, steel, or an inverted heavy baking sheet on the middle rack while preheating. Transfer each shaped dough (on parchment) to a peel or baking sheet sprinkled with cornmeal or extra flour. Slide the dough onto the hot stone or baking sheet and par-bake for 6–8 minutes until the surface just begins to set and show small bubbles but is not browned. This prevents sogginess from toppings.
Build & Bake (per 10–12" pizza) — choose and scale for BYO
- 7
Preheat and assemble
Keep oven at 475°F (245°C). If you par-baked one crust, remove it carefully from the oven. Spread about 1/2 to 3/4 cup pizza sauce evenly over the par-baked crust, leaving a 1/2" edge for the crust.
- 8
Add cheese & toppings
Scatter 1 to 1 1/2 cups shredded mozzarella (or dairy-free alternative) evenly over the sauce. Layer chosen toppings (vegetables, cooked meats, olives, etc.) in a single layer — avoid piling too high to ensure even cooking. Season toppings lightly with salt and cracked black pepper and a small sprinkle of red pepper flakes if using.
- 9
Finish & bake
Brush the exposed crust edge lightly with olive oil. Slide the assembled pizza back onto the hot stone or baking sheet and bake 8–12 minutes until the cheese is melted, toppings are hot, and crust edges are golden-brown. Baking time will vary by oven and thickness of toppings; rotate halfway for even browning.
- 10
Rest & finish
Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes to set. Top with fresh basil leaves torn or whole, drizzle a little olive oil if desired, and cut into 8 slices.
- 11
Repeat / customize
Repeat assembly and bake steps for the second crust. For customers building their own (BYO), offer choices of sauces (tomato, pesto, olive oil & garlic, BBQ), cheeses (mozzarella, cheddar, goat, vegan), and a variety of toppings (pepperoni, cooked sausage, mushrooms, bell peppers, caramelized onions, artichoke hearts, arugula, anchovies, olives, roasted red peppers). Pre-cook high-moisture or raw meats and dense vegetables (sausage, chicken, eggplant) before adding to pizza to ensure they reach proper temperature and do not release excess moisture.
