14" Gluten Free Speciality Pizza Recipe
Make 14" Gluten Free Speciality Pizza Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Gluten-Free Pizza Dough (14-inch crust)
Sauce
Cheese & Toppings (Speciality pizza — customise as desired)
Finish & Baking
Method
Gluten-Free Pizza Dough (14-inch crust)
- 1
Activate yeast
In a small bowl, combine warm water (105–115°F), granulated sugar and instant dry yeast. Stir gently and let sit 5–7 minutes until foamy. If no foam appears after 10 minutes, discard and use fresh yeast.
- 2
Mix dry ingredients
In a large bowl or the bowl of a stand mixer, whisk together the gluten-free all-purpose flour blend and fine sea salt. If your flour blend does not contain xanthan gum, add 1 tsp xanthan gum here.
- 3
Combine wet and dry
Make a well in the dry ingredients. Add the foamy yeast mixture, olive oil, yogurt (or mashed cooked potato) and apple cider vinegar. Mix with a paddle attachment or wooden spoon until a sticky, cohesive dough forms. Dough will be wetter and stickier than traditional wheat dough — that's normal for gluten-free.
- 4
First rise (short)
Cover the bowl with plastic wrap or a clean towel and let the dough rest in a warm place for 20–30 minutes to hydrate and slightly rise. It may not double but should become puffy.
- 5
Shape the crust
Preheat oven to 475°F (245°C). If you use a pizza stone, place it on the middle rack while preheating. Prepare a 14-inch pizza pan or a pizza peel by dusting with cornmeal or gluten-free rice flour. Transfer the dough to the pan (use wet hands or a sheet of parchment to help) and with oiled hands press and stretch the dough outward to form a 14-inch circle with a slightly thicker rim. If dough resists stretching, let rest 5 minutes then continue.
- 6
Par-bake crust
Brush the crust lightly with 1 tablespoon olive oil (this helps crisp the exterior). Bake the plain crust in the preheated oven for 8–10 minutes until edges are set and just beginning to color. This step prevents a soggy center when you add sauce and toppings.
Sauce
- 7
Make sauce
While dough is resting or par-baking, combine crushed tomatoes, tomato paste, olive oil, minced garlic, dried oregano, dried basil, salt, black pepper and optional red pepper flakes in a small bowl. Stir until smooth and taste-adjust seasoning. No cooking required for a fresh tomato-style pizza sauce; if you prefer a thicker cooked sauce, simmer on low for 10 minutes, then cool slightly.
- 8
Spread sauce
After par-baking, remove crust from oven. Using the back of a spoon or a ladle, spread an even layer of sauce over the center of the crust leaving about a 0.5–1 inch rim for the crust.
Cheese & Toppings (Speciality pizza — customise as desired)
- 9
Add cheese
Evenly sprinkle 2 cups shredded mozzarella over the sauced crust, leaving the edge clear. Sprinkle the grated parmesan/pecorino evenly on top of the mozzarella for added flavor and browning.
- 10
Arrange toppings
Arrange pepperoni (or roasted mushrooms) slices, roasted red peppers and red onion slices evenly over the cheese. Do not overload — a single-layer of toppings crisps best on gluten-free crusts.
- 11
Final bake
Return the pizza to the oven (on the pizza stone or pan) and bake at 475°F (245°C) for 8–12 minutes, until cheese is melted and bubbly and crust edges are golden-brown. Rotate the pizza halfway through baking for even color.
Finish & Serving
- 12
Finish
Remove pizza from oven. Immediately garnish with fresh basil leaves and, if desired, drizzle with 1 teaspoon extra-virgin olive oil. Let rest 3–5 minutes to allow cheese to set slightly for cleaner slices.
- 13
Slice and serve
Transfer pizza to a cutting board and cut into 8 slices using a pizza cutter or sharp knife. Serve warm.