New Planet Gluten-free Recipe

Proof yeast

In a small bowl, combine warm water (105–115°F / 40–46°C), granulated sugar, and instant yeast. Stir gently and let sit 5–7 minutes until foamy. If mixture does not foam, yeast may be inactive — start again with fresh yeast.

Combine dry ingredients

In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, almond flour, and fine sea salt until evenly combined.

Mix wet and dry

Make a well in the dry ingredients. Add the proofed yeast mixture, olive oil, egg, and apple cider vinegar. Mix with a sturdy spoon or paddle attachment on low speed until the dough comes together. Dough for gluten-free crust will be wetter and stickier than regular wheat dough — it should resemble a thick batter or soft cookie dough.

Rest and thicken

Cover the bowl with plastic wrap or a damp towel and let rest 20–30 minutes at room temperature. This resting period hydrates the gluten-free flours and helps the dough firm slightly, making it easier to shape.

Shape on prepared pan

Preheat oven to 475°F (245°C). Line a pizza stone or baking sheet with parchment paper and dust lightly with cornmeal or extra gluten-free flour. Transfer dough onto parchment and using lightly oiled hands or a lightly oiled spatula, spread dough into a 12-inch circle (or rectangle as desired), about 1/4–1/3 inch thick. Create a slightly thicker rim if you like an edge crust.

Par-bake crust

Slide the parchment with crust onto the preheated stone or sheet and par-bake for 8–10 minutes until the edges set and surface is just beginning to firm and take on light color. Remove from oven and reduce oven temperature to 450°F (232°C) for final bake.

Make the sauce

While the crust rests or during the par-bake, combine tomato passata, olive oil, minced garlic, dried oregano, dried basil, salt, and black pepper in a small bowl. Taste and adjust seasoning. If the passata is very acidic, add a pinch of sugar (optional) to balance.

After par-baking, spread an even layer (about 3/4 cup) of the prepared sauce over the hot par-baked crust, leaving a 1/2 inch rim around the edge.

Prepare toppings

If not already prepared: slice grilled portobello mushrooms, warm and squeeze excess oil from roasted red peppers and slice, caramelize onions (cook thinly sliced onions in 1 tbs olive oil over medium-low heat 20–25 minutes until deep golden), and lightly wilt baby spinach in a hot skillet 30–60 seconds just until it softens. Let all toppings cool slightly so they do not add excess moisture to the pizza.

Layer toppings: sprinkle 1 to 1 1/2 cups shredded mozzarella evenly over the sauce. Distribute sliced portobello mushrooms, roasted red peppers, caramelized onions, and wilted spinach evenly over the cheese. Dot with crumbled goat cheese if using. Sprinkle red pepper flakes and tear fresh basil leaves over the top.

Finish and bake

Return the pizza to the oven preheated to 450°F (232°C). Bake 8–12 minutes until cheese is bubbly and edges are golden. Baking time will vary with oven and thickness of crust — watch for bubbling and color.

Finish

Remove pizza from oven. Let rest 3–5 minutes, then brush the crust very lightly with finish olive oil and scatter a few more fresh basil leaves. Slice and serve hot.

If using a pizza stone, preheat stone in the oven for at least 30 minutes at the par-bake temperature (475°F) for best crisping. Use parchment to transfer the pizza; if you prefer a crisper bottom, slide parchment off the stone for the final 4–6 minutes of bake time (be careful removing hot parchment).