Double Pepperoni(gf) Recipe

Preheat oven

Place a pizza stone or heavy baking sheet in the oven and preheat to 500°F (260°C) for at least 45 minutes. If using a home pizza oven, follow manufacturer recommendations for high-heat baking.

While the oven heats, if your gluten-free crust is chilled, bring it to room temperature for 10–15 minutes to make handling easier. Lightly dust a pizza peel or work surface with the semolina-style dust or cornmeal to prevent sticking.

Brush the top surface of the crust lightly with 1 tablespoon olive oil to create a moisture barrier and improve browning.

In a small bowl, combine 3 tablespoons tomato pizza sauce, 1 teaspoon minced garlic, 1 teaspoon dried oregano, and 1/4 teaspoon crushed red pepper flakes. Mix thoroughly. Taste and adjust seasoning; keep sauce slightly thicker than pasta sauce to avoid sogginess on a gluten-free crust.

Spread the seasoned sauce evenly over the oiled crust, leaving a 1/2-inch rim for the crust edge.

Evenly sprinkle 1 cup of the shredded mozzarella over the sauced crust as the initial cheese layer. This forms a base under the first pepperoni layer to help prevent grease soaking into the crust.

Arrange half of the regular-slice pepperoni (about 20 slices) in an even layer on top of the first cheese layer.

Scatter the mini or chopped pepperoni (1/2 cup) across the pie, concentrating where you want more pepperoni intensity. Add small dollops of ricotta (optional) spaced evenly (use the 1/4 cup total) if you want pockets of creaminess; do not overdo to avoid extra moisture.

Add the remaining 1 cup shredded mozzarella and 1/2 cup shredded provolone in an even layer over the pepperoni so the second cheese layer seals the pepperoni. Finish with 2 tablespoons grated Parmesan evenly sprinkled over the top.

Place the remaining 20 slices of regular pepperoni on top of the final cheese layer, overlapping slightly if desired to create a pepperoni-rich appearance. Lightly crack 1/4 teaspoon black pepper over the top and sprinkle optional 1/4 teaspoon red pepper flakes if you like heat.

If using fresh basil, reserve it for after baking to keep it bright and fresh.

Transfer the pizza to the preheated stone or baking sheet. Bake for 7–12 minutes at 500°F (260°C), or until the crust edges are golden and the cheese is fully melted, bubbling, and beginning to brown. Baking time will vary with oven and stone temperature—watch closely starting at 7 minutes.

If you want crisped pepperoni edges, switch to the broil setting for the last 30–60 seconds, watching carefully to prevent burning.

Remove the pizza from the oven and immediately brush the crust edge with 1 teaspoon olive oil for gloss and flavor. Let the pizza rest 2–3 minutes to allow cheese to set slightly.

Scatter fresh basil leaves across the pizza if using, slice into 6–8 slices, and serve hot.