Gluten Free Pizza Recipe

Activate Yeast

Combine warm water, warm milk and sugar in a small bowl. Sprinkle the instant yeast over the liquid, stir gently, and let sit 5 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start over with fresh yeast.

Mix Dry Ingredients

In a large bowl whisk together the gluten-free all-purpose flour blend and baking powder and salt until evenly distributed.

Combine Wet and Dry

Make a well in the center of the dry ingredients. Add the egg, olive oil, and the foamy yeast mixture. Stir with a wooden spoon or silicone spatula until a thick, slightly sticky dough forms. The dough will be wetter than typical wheat dough but should hold together.

Knead & Rest

Lightly oil your hands and, in the bowl, fold and press the dough for about 1 minute to ensure even hydration. Cover the bowl with plastic wrap or a towel and let rest in a warm place for 20–30 minutes. The dough will not rise substantially like wheat dough, but resting helps hydrate the flours and improve texture.

Preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven during preheat. If using a baking sheet, line it with parchment paper and lightly dust with cornmeal or extra gluten-free flour.

Place a sheet of parchment on a work surface and dust with cornmeal or extra flour. Transfer the dough to the parchment and with oiled hands pat or press the dough into a disk roughly 10–12 inches in diameter and about 1/4–1/3 inch thick. Use a spatula to smooth edges. If dough is sticky, oil your hands rather than adding more flour.

Slide the parchment with the dough onto a baking sheet or pizza peel. To help set the crust and prevent sogginess, prebake (blind bake) the crust for 6–8 minutes until it just begins to set and the edges start to firm and show slight color. Remove from oven and proceed to top.

Prepare quick sauce: In a small bowl, mix the tomato sauce with olive oil, minced garlic, dried oregano, a pinch of salt and black pepper. Taste and adjust seasoning.

Brush or spread a thin, even layer (about 3 tablespoons) of the tomato sauce over the prebaked crust, leaving a 1/2-inch border for the crust.

Sprinkle shredded mozzarella evenly over the sauce (about 1 1/2 cups). Add chosen toppings evenly across the pizza (pepperoni, mushrooms, bell pepper, olives, etc.). Avoid overloading to prevent a soggy center.

Return the pizza (on the parchment) to the oven. Bake at 475°F (245°C) for 8–12 minutes until cheese is melted, toppings are cooked, and crust edges are golden-brown. If using a pizza stone, bake directly on the stone; if on a baking sheet, keep parchment under the pizza for easier transfer.

Remove pizza from oven and let rest on a cutting board for 3–5 minutes to set. Brush the crust lightly with a little olive oil if desired for shine and flavor.

Scatter fresh basil leaves over the pizza, slice, and serve immediately.