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Gluten free pizza - Image 3

Perfect Gluten Free Pizza

This gluten free pizza delivers a crispy, chewy crust that rivals traditional pizza. Made with a custom flour blend and a few key techniques, it's a game-changer for anyone avoiding gluten.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Main Course
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 cups warm water about 105-110°F
  • 2 1/4 tsp active dry yeast one standard packet
  • 1 tsp granulated sugar to feed the yeast
  • 2 cups gluten free all-purpose flour blend see notes for recommended brands
  • 1/2 cup fine blanched almond flour not almond meal
  • 1/3 cup tapioca starch also called tapioca flour
  • 1 tsp xanthan gum do not omit, crucial for structure
  • 1 1/2 tsp fine sea salt
  • 2 tbsp olive oil plus more for the bowl
  • 1 large egg at room temperature
  • 1 tsp apple cider vinegar or white vinegar

Equipment

  • Stand mixer or electric hand mixer
  • Pizza stone or heavy baking sheet
  • Parchment paper
  • Large mixing bowl
  • Kitchen scale (highly recommended for accuracy)

Method
 

  1. Proof the yeast by combining the warm water, yeast, and sugar in a small bowl. Let it sit for 5-7 minutes until foamy. This step is non-negotiable for a good rise, as it activates the yeast and proves it's alive. If it doesn't foam, start over with new yeast.
  2. In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten free flour, almond flour, tapioca starch, xanthan gum, and salt. With the mixer on low, slowly pour in the yeast mixture, olive oil, egg, and vinegar. Increase speed to medium and beat for 3 full minutes. The dough will be thick, sticky, and more like a very thick cake batter than traditional bread dough. Trust me, this is correct.
  3. Scrape the dough onto a large piece of parchment paper. With oiled hands, gently shape it into a smooth ball. Place the dough ball in a lightly oiled bowl, cover with a damp kitchen towel, and let it rise in a warm, draft-free spot for 30 minutes. It won't double, but it will become slightly puffy.
  4. Preheat your oven to 475°F (245°C) with a pizza stone or an inverted heavy baking sheet placed on the middle rack. Place the risen dough back on the parchment. Using oiled hands, press and stretch the dough into a 12-inch circle, about 1/4-inch thick. Build up a slight rim around the edge for the crust. Tip from me: If the dough sticks, a little more oil on your hands is the answer, not more flour.
  5. Par-bake the crust for 8 minutes. Carefully slide the parchment with the crust onto the preheated stone or baking sheet. Bake until the top looks dry and the edges are just beginning to set. This step creates a stable base that won't get soggy under toppings.
  6. Remove the par-baked crust from the oven. Spread with 1/2 cup of your favorite pizza sauce, then top with 1 1/2 cups of shredded low-moisture mozzarella and your desired toppings. Return the pizza to the oven and bake for an additional 6-8 minutes, or until the cheese is bubbly and the crust edges are golden brown. Let it cool on a wire rack for 5 minutes before slicing.

Notes

Chef's Tips:
• For the best texture, use a kitchen scale to measure flours. Cup measurements can vary wildly with gluten free flours.
• Do not over-top the pizza. Too much sauce or wet toppings will make the center soggy.
• Serve immediately for the crispiest crust. Leftovers reheat well in a skillet over medium heat.
Food Safety:
• Ensure egg reaches a safe internal temperature of 160°F during baking.
• Cool pizza on a wire rack to prevent condensation and sogginess.