14" Gluten Free Pizza Recipe

Activate yeast

In a small bowl, combine warm water (105–115°F), sugar and instant dry yeast. Stir gently and let stand 5–8 minutes until foamy. If it doesn't foam, the yeast may be dead—start over with fresh yeast.

Mix dry ingredients

In a large bowl whisk together gluten-free all-purpose flour and salt to evenly distribute the salt.

Combine wet and dry

Whisk eggs, olive oil and apple cider vinegar into the foamy yeast mixture. Pour the wet mixture into the bowl with the flour. Using a sturdy spoon or a stand mixer fitted with a paddle, mix on low until combined, then increase speed slightly and mix 1–2 minutes until a thick, sticky dough forms. The dough will be wetter and stickier than wheat dough—that's normal.

First rest

Cover the bowl tightly with plastic wrap or a damp towel and let rest 20 minutes at room temperature to hydrate the flour. The dough should become slightly less sticky and easier to handle.

Prepare pan and shape crust

Preheat oven to 475°F (245°C) with a rack in the center. Lightly oil a 14-inch pizza pan, baking sheet, or a pizza stone. Transfer dough to the oiled pan (use oiled hands or a large piece of oiled parchment). Using oiled fingertips, gently press and stretch the dough from the center outward to form an even 14-inch round with a slightly thicker rim. If dough resists stretching, let rest 5–10 minutes and try again.

Dock and par-bake

Use a fork to dock (poke) the dough lightly across the surface to prevent large bubbles. Brush the top lightly with the additional olive oil. Par-bake on the preheated rack for 8–10 minutes, until the edges set and the surface is just starting to turn golden but not fully browned. Remove from oven.

While the dough is resting or during par-bake, make the sauce. In a small saucepan warm 1 tsp olive oil over medium-low heat. Add minced garlic and cook 20–30 seconds until fragrant (do not brown). Add crushed tomatoes, tomato paste, dried oregano, dried basil, salt, pepper, and optional sugar. Stir and simmer gently 6–8 minutes to meld flavors and thicken slightly. Remove from heat and let cool a few minutes.

After par-baking, spread an even layer of the prepared tomato sauce over the crust, leaving the rim clear. Use about 3/4–1 cup of sauce depending on how saucy you like it.

Scatter the shredded mozzarella evenly over the sauce, using about 2 cups. Add pepperoni or other toppings in a single layer. Sprinkle grated parmesan and red pepper flakes if using.

Bake the assembled pizza in the preheated 475°F (245°C) oven for 8–12 minutes, or until cheese is melted, bubbling and edges are golden brown. If using a baking stone, watch closely to avoid burning; total bake time may be slightly shorter.

Finish and rest: Remove pizza from oven and let rest 3–5 minutes. Tear and scatter fresh basil over the top. Slice and serve.

Storage: Leftover pizza keeps covered in the refrigerator 2–3 days. Reheat in a 350°F oven for 8–10 minutes or in a skillet to keep crust crisp. Dough can be portioned and frozen after mixing—wrap tightly and freeze up to 1 month; thaw in refrigerator overnight before shaping.

Tips: For a crisper crust, preheat a pizza stone and slide the par-baked crust onto the stone for the final bake. If you need a dairy-free option, swap cheese for a vegan shredded alternative and ensure your flour blend and toppings are certified gluten-free.