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gluten free pizza

gluten free pizza
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A perfected recipe for a simple and satisfying gluten-free pizza, developed to reclaim family pizza night after a child's celiac diagnosis. This recipe focuses on creating a crispy-chewy base that truly tastes like traditional pizza, not just 'good for gluten-free', and is designed for ease and versatility for weeknight meals.

Ingredients

Scale

1 cup Warm Water (105-115°F)
1 tsp Granulated Sugar
2 tsp Active Dry Yeast
2 cups (280g) Gluten-Free All-Purpose Flour Blend (with xanthan gum)
1 tsp Salt
2 tbsp Olive Oil
1/2 cup Pizza Sauce (good quality or crushed San Marzano tomatoes, seasoned with garlic powder, oregano, and basil)
1 cup Shredded Low-Moisture Mozzarella Cheese
Your favorite toppings
Cornmeal or Gluten-Free Flour, for dusting
Olive Oil, for brushing

Instructions

  1. Combine the warm water, sugar, and yeast in a large mixing bowl. Stir gently and let sit for 5-10 minutes until frothy, indicating active yeast
  2. Add the gluten-free flour blend, salt, and 2 tbsp olive oil to the yeast mixture. Mix with a sturdy spoon or stand mixer until a soft, sticky dough forms
  3. Cover the bowl with plastic wrap or a clean towel and let the dough rise in a warm place for 45-60 minutes, or until noticeably increased in size
  4. While the dough rises, preheat your oven to 425°F (220°C). Lightly grease a 12-14 inch round pizza pan or baking sheet and dust generously with cornmeal or gluten-free flour
  5. Gently transfer the risen dough onto the prepared pan. With lightly oiled hands or a spatula, carefully press and spread the dough evenly into a circle, making the edges slightly thicker for a crust
  6. For an extra crispy crust, par-bake the dough for 5-7 minutes before adding toppings (optional but recommended)
  7. Remove the par-baked crust (if used) from the oven. Spread pizza sauce evenly over the dough, leaving a small border. Sprinkle with mozzarella cheese, then arrange your favorite toppings
  8. Place the loaded pizza back into the preheated oven. Bake for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned
  9. Let the pizza cool for a few minutes before slicing and serving

Notes

Ensure warm water (105-115°F) for yeast activation; too hot kills yeast, too cold slows it. Aim for bathwater temperature.

Dusting the pan generously with cornmeal or gluten-free flour helps create a crispy bottom crust and prevents sticking.

Par-baking the crust for 5-7 minutes significantly helps evaporate moisture, resulting in a sturdier, crispier crust that resists sogginess.

Avoid overloading the pizza with too many wet toppings. Pre-sauté high-moisture vegetables like mushrooms to remove excess water.

For best results, use a pizza stone or preheated baking steel in the oven to achieve a more evenly cooked and crispier bottom crust.

Allow leftover pizza to cool completely before storing in an airtight container or foil in the refrigerator for up to 3-4 days to prevent sogginess.

Reheat leftover pizza in a conventional or toaster oven at 350°F (175°C) for 8-12 minutes for a crispier crust; avoid microwaving.

Cooked pizza can be frozen for 1-2 months. Reheat frozen slices directly in a preheated oven at 375°F (190°C) for 15-25 minutes.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-pizza-2/