Gluten Free Spinach Pizza Recipe

Activate yeast and combine wet ingredients

In a small bowl, whisk warm water (105–115°F) with sugar and instant yeast. Let sit 5 minutes until foamy. In a separate bowl, beat the room-temperature egg with 2 tablespoons olive oil.

Mix dry and wet

In a large bowl or stand mixer fitted with a paddle, whisk together gluten-free flour blend, xanthan gum (if needed), and salt. Pour the yeast mixture and the egg-oil mixture into the dry ingredients. Mix on low speed (or stir with a spatula) until combined, then increase speed to medium for 1–2 minutes. The dough will be wetter and more batter-like than wheat dough but should hold together when scooped.

First rest and thicken

Scrape the dough into an oiled bowl, cover tightly with plastic wrap or a damp towel, and let rest at room temperature 30–40 minutes. The dough will slightly rise and hydrate. If it feels very loose, add up to 2 tablespoons more flour blend and mix briefly.

Preheat and prepare baking surface

About 20 minutes before baking, place a pizza stone or an inverted heavy baking sheet on the middle rack and preheat oven to 475°F (245°C). If you prefer a pan pizza, lightly oil a 12-inch round or rectangular baking sheet or pizza pan.

Shape the crust

Line a piece of parchment paper (about 12–14 inches) with a light dusting of gluten-free flour. Transfer dough onto the parchment using a wet spatula or oiled hands to prevent sticking. Using wet hands or a wet spatula, gently press and stretch the dough to a roughly 11–12 inch round, about 1/4–1/3 inch thick at the center and slightly thinner toward the edges. Brush edges lightly with olive oil for a golden crust.

Par-bake crust

Slide the parchment with the crust onto the preheated stone or baking sheet. Par-bake the crust for 6–8 minutes until it begins to set and the edges are slightly firm but not browned. Remove from oven.

Sauté spinach

While the crust par-bakes, heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the packed spinach in batches, stirring until wilted between additions. Cook until most liquid evaporates, about 3–4 minutes total. Season with 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon zest if using. Remove from heat and let cool slightly.

Remove excess moisture

Place the wilted spinach into a fine-mesh sieve or clean kitchen towel. Press or squeeze to remove as much liquid as possible (this prevents a soggy pizza). Chop the squeezed spinach roughly and set aside.

Assemble pizza

Spread 1/2 cup pizza sauce evenly over the par-baked crust, leaving a 1/2-inch border. Sprinkle half of the shredded mozzarella evenly over the sauce. Evenly distribute the squeezed, chopped spinach over the cheese. Top with the remaining mozzarella and sprinkle grated parmesan if using.

Finish baking

Return the assembled pizza (on parchment) to the preheated stone or baking sheet. Bake for 8–12 minutes, rotating halfway, until cheese is melted and bubbly and crust edges are golden. If you like more browning, broil 1–2 minutes while watching carefully.

Remove pizza from oven and transfer to a cutting board. Drizzle with 1 teaspoon olive oil, scatter torn fresh basil leaves, and sprinkle red pepper flakes if desired. Let rest 3–5 minutes before slicing to allow cheese to set slightly.

Slice into 6–8 pieces and serve warm.