Additional Toppings Recipe

Build Your Own Pizza — How to Add and Bake Gluten-Free Toppings

1. 1

   Preheat and prepare crust

   Preheat oven according to your gluten-free pizza crust instructions (typically 425°F / 220°C). If using a pizza stone, place it in the oven before preheating. Lightly brush the prepared gluten-free crust edge with 1 tsp garlic oil for flavor if desired.

2. 2

   Sauce and base cheeses

   Spread your chosen sauce evenly over the crust, leaving a 1/2-inch border. For a traditional pie use about 1/2 to 3/4 cup tomato sauce. Sprinkle 1.5 to 2 cups shredded mozzarella evenly over the sauce. Add 2 tbsp pesto or 2 tbsp barbecue sauce in place of or in addition to tomato sauce for specialty pizzas, dolloping or sweeping thinly so other toppings remain visible.

3. 3

   Arrange vegetables

   Distribute vegetables in an even single layer so they heat through: scatter 1/2 cup baby spinach, 1/2 cup sliced mushrooms, 1/2 cup roasted red peppers, 1/4 cup sliced red onion, 1/2 cup halved cherry tomatoes, 1/4 cup artichoke hearts, and 1/4 cup sun-dried tomatoes. For jalapeño, add thin slices sparingly (about 1 jalapeño) and remove seeds if less heat is desired.

4. 4

   Add proteins

   Scatter proteins evenly across the pizza so every slice gets some: sprinkle 1/2 cup crumbled cooked Italian sausage, 1/2 cup chopped cooked bacon, and about 12 slices of gluten-free pepperoni. Add pineapple tidbits (1/4 cup) here if making a Hawaiian-style pie. If using ricotta, place small spoonfuls (total 1/4 cup) across the pie after other toppings so they roast rather than melt entirely.

5. 5

   Finish cheeses & seasonings

   Lightly sprinkle 1/4 cup grated Parmesan and 1/4 cup crumbled feta (if using) over the top. Add fresh basil leaves (about 10 leaves) either before baking on lower-heat pizzas or immediately after baking for brighter flavor. Sprinkle 1/2 tsp crushed red pepper flakes and 1/2 tsp everything bagel seasoning as desired.

6. 6

   Bake

   Place the pizza on a preheated stone or baking sheet and bake at 425°F (220°C) for 10–14 minutes, or until the crust edges are golden and cheese is bubbly. Thinner crusts and lots of toppings may need an extra 1–3 minutes; watch for browning.

7. 7

   Finishing touches

   Remove pizza from oven and let rest 2–3 minutes. If you held back fresh basil, scatter leaves now. Drizzle a little extra garlic oil (about 1 tsp) over the top or an optional extra 1 tsp pesto for finishing. Cut into slices and serve immediately.