Method

Gluten-Free Crust

Activate yeast

Preheat the oven to 425°F (220°C). Warm 1 cup water to about 105–115°F (warm to the touch). In a small bowl, combine the warm water, 1 tsp sugar, and 1 tsp instant dry yeast. Stir and let sit 5–7 minutes until foamy.

Mix dry ingredients

In a large bowl, whisk together 2 cups gluten-free all-purpose flour blend and 1 tsp fine salt so the salt is evenly distributed.

Combine wet and dry

Make a well in the dry ingredients. Add the foamy yeast mixture, 2 tbsp olive oil, and 1 large beaten egg. Stir with a wooden spoon or spatula until a thick, slightly sticky dough forms. If very dry, add up to 1–2 tbsp additional warm water; if too wet, sprinkle up to 1 tbsp extra flour.

Form the crust

Line a pizza pan or baking sheet with parchment paper and lightly oil it. Transfer the dough to the parchment and use oiled hands or a piece of oiled plastic wrap to gently press and spread the dough into a 10–12 inch round, approximately 1/4–1/2 inch thick, leaving a slightly thicker edge for a crust.

Par-bake the crust

Brush the top lightly with 1 tbsp olive oil. Place the crust in the preheated 425°F (220°C) oven and par-bake for 10–12 minutes until the surface is set and beginning to lightly brown but not fully crisp.

Sauce & Toppings

Prepare sauce

While the crust par-bakes, mix 1 cup tomato pizza sauce with 1 tsp dried oregano, 1 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper in a small bowl. Taste and adjust seasoning as desired.

Assemble pizza

Remove the par-baked crust from the oven. Spoon and spread the seasoned tomato sauce evenly over the crust, leaving the edge bare. Sprinkle 2 cups shredded mozzarella evenly over the sauce, then dust 1/4 cup grated Parmesan on top.

Bake to finish

Return the assembled pizza to the oven and bake at 425°F (220°C) for 10–12 minutes more, or until the cheese is melted, bubbly, and the crust edge is golden and crisp. If you like extra browning on the cheese, broil on high for 1–2 minutes while watching closely.

Finishing & Serving

Rest and garnish

Remove pizza from the oven and let rest 3–5 minutes. Scatter fresh basil leaves over the top, if using. Drizzle with 1 tsp extra virgin olive oil and sprinkle 1/4 tsp crushed red pepper flakes if desired.

Slice and serve

Transfer the pizza (on the parchment) to a cutting board. Use a pizza cutter or sharp knife to slice into 6–8 slices. Serve hot.

Gluten Free Cheese Pizza Recipe