The Pepperoni Recipe

Activate yeast

In a small bowl, combine warm water (105–110°F), sugar and active dry yeast. Stir gently and let sit 5–7 minutes until foamy. If it doesn’t foam, the yeast may be inactive — start again with fresh yeast.

Mix dry ingredients

In a large bowl, whisk together gluten-free flour blend, salt and xanthan gum (if using).

Combine and knead

Make a well in the dry ingredients, pour in the foamy yeast mixture and 2 tablespoons olive oil. Mix with a spoon or dough hook until the dough comes together. The dough will be thicker/stickier than wheat dough; if too dry, add up to 2 tablespoons warm water; if too wet, add up to 1 tablespoon flour.

First rise (short)

Cover the bowl with plastic wrap or a clean towel and let rest in a warm place for 30–45 minutes — the dough should puff slightly but won’t double like wheat dough.

Shape

Preheat oven to 500°F (or highest your oven allows) with a pizza stone or an inverted baking sheet on the middle rack. Lightly oil a piece of parchment and dust with cornmeal or gluten-free flour. Transfer dough to parchment, press and stretch with lightly oiled hands into a 10–12 inch round (about 1/4–1/3 inch thick). Create a slightly thicker rim at the edge.

While dough rests, make the sauce. In a small bowl combine crushed tomatoes, tomato paste, 1 teaspoon olive oil, minced garlic, dried oregano, dried basil, 1 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste-adjust for salt. No cooking required — the sauce is a simple seasoned tomato spread.

Assemble pizza

Spread about 1/2 to 3/4 cup of the tomato sauce evenly over the stretched dough, leaving the rim clear. Distribute the thin slices of fresh mozzarella across the sauce, leaving small gaps so the cheese melts evenly (about 6–8 slices for an even layer). Arrange 18–20 slices of pepperoni in an overlapping pattern over the cheese. Sprinkle 2 tablespoons grated Parmesan (or dairy-free alternative) if using. Lightly drizzle 1 teaspoon olive oil over the top and sprinkle 1/4 teaspoon red pepper flakes if desired.

Bake

Using the parchment to transfer the pizza, slide it onto the preheated pizza stone or inverted baking sheet. Bake at 500°F for 8–12 minutes, rotating halfway, until crust edges are golden and cheese is melted and slightly blistered. Baking time will vary by oven and thickness — watch closely after the 8-minute mark.

Finish

Remove pizza from oven and transfer to a cutting board. Let rest 2–3 minutes. Scatter fresh basil leaves over the pizza, tear them slightly if large. Slice and serve hot.

Cut into 6–8 slices. Serve immediately. Leftover slices can be reheated in a 400°F oven on a baking sheet for 6–8 minutes or in a skillet over medium heat covered until warmed through.