14" Gluten Free Specialty Pizza Recipe

Proof the yeast

In a small bowl, stir warm water and warm milk with sugar until dissolved. Sprinkle the instant yeast over the surface, stir once, and let sit 5–8 minutes until foamy. If it doesn't foam, the yeast may be inactive — start with fresh yeast or increase temperature slightly and try again.

Combine dry ingredients

In a large mixing bowl or the bowl of a stand mixer, whisk together the gluten-free flour blend and fine sea salt.

Make the dough

Add the foamy yeast mixture, olive oil (2 tbsp), apple cider vinegar, and the room-temperature egg to the dry ingredients. Using a stand mixer with a paddle attachment or a sturdy spoon, mix on low-medium speed until combined, about 2–3 minutes. The dough will be wetter and more batter-like than traditional wheat dough but should hold together when scooped. If too dry, add up to 2 tbsp additional warm milk; if too wet, add up to 2 tbsp more flour.

First rest

Oil a clean bowl with the additional 1 tbsp olive oil, transfer the dough to the bowl, cover tightly with plastic wrap or a damp towel, and let rest in a warm, draft-free place for 30–45 minutes. The dough will puff slightly but may not double like wheat dough.

Prepare the pan and preheat oven

Place a 14-inch pizza pan, cast-iron skillet, or pizza stone in the oven and preheat to 475°F (245°C) for at least 30 minutes so the surface gets very hot. If using a pizza stone, preheat stone directly on the oven rack. If using a pan, lightly oil it to prevent sticking.

Shape the crust

Line a piece of parchment paper large enough for the pizza (if using a stone) or lightly oil your 14-inch pan. Turn the dough out onto the oiled parchment or pan. With oiled hands or an oiled spatula, gently press and stretch the dough from the center outward to an even 14-inch circle, leaving a slightly thicker rim (about 1/4–1/2 inch) for the crust. If dough resists, let it rest 5–10 minutes then continue shaping.

Par-bake the crust

If your oven and pan are very hot, bake the plain crust for 6–8 minutes until it just firms and begins to color at the edges. Par-baking prevents a soggy center once toppings are added. Remove from oven and proceed immediately to sauce and toppings.

While dough is resting or preheating, mix the crushed tomatoes, minced garlic, dried oregano, dried basil, salt, black pepper, red pepper flakes, and 1 tsp olive oil in a small bowl. Taste and adjust seasoning. If using jarred pizza sauce, simply thin slightly with a tablespoon of water if very thick and season to taste.

Assemble toppings in order that prevents sogginess: spread a thin, even layer (about 3/4 to 1 cup) of the prepared tomato sauce over the par-baked crust, leaving the rim bare. Sprinkle 1 1/2 to 2 cups shredded mozzarella evenly over the sauce. Add optional fontina/provolone in spots for richness if using. Arrange roasted red peppers, caramelized onions, and chosen protein (prosciutto can be added after baking; sausage should be pre-cooked and drained) evenly across the cheese. Top with a light sprinkle of grated Parmesan.

Lightly brush the exposed crust edge with 1 tsp olive oil, and sprinkle flaky sea salt and freshly ground black pepper over the crust.

If using prosciutto and you prefer it crisped slightly, lay it on top now; it will crisp in the oven. If you prefer it soft, add prosciutto after baking.

Slide the pizza (on the pan or parchment) onto the preheated pizza stone or place the pan in the oven. Bake at 475°F (245°C) for 10–14 minutes, until the cheese is melted and bubbling and the crust edges are golden brown. Baking time will vary with oven and pan; watch carefully after 8 minutes.

Remove pizza from oven. If using prosciutto added after baking, lay slices on now so they warm without overcooking. Scatter fresh basil leaves over the hot pizza. Drizzle optional chili oil or balsamic glaze if desired and add remaining basil leaves as garnish.

Let the pizza rest 3–5 minutes on a cutting board, then cut into 8 slices and serve.

After slicing, finish with an extra drizzle of high-quality olive oil or chili oil, an additional dusting of grated Parmesan, and a few more fresh basil leaves for presentation and flavor.