Gluten-Free Pepperoni Herb Pizza

Ingredients

• 1 cup Gluten‑Free All‑Purpose Flour (sifted)
• 0.5 cup Almond Flour (fine texture)
• 0.5 cup Tapioca Flour (also called tapioca starch)
• 1 tsp Baking Powder
• 1 tsp Salt
• 0.75 cup Warm Water (around 110°F (43°C))
• 2 tsp Active Dry Yeast (or one ¼‑oz packet)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 2 tbsp Fresh Herbs (basil & oregano) (chopped)
• 1 tbsp Olive Oil (for herb topping)
• 0.5 cup Pizza Sauce (store‑bought or homemade)
• 1 cup Mozzarella Cheese (shredded)
• 0.5 cup Italian Cheese Blend (shredded (e.g., provolone, parmesan))
• 20 slices Pepperoni Slices (gluten‑free if possible)

Instructions

1. Combine Dry Ingredients

   In the bowl of a stand mixer, add the gluten‑free flour, almond flour, tapioca flour, baking powder, and salt. Mix on low speed for 10 seconds to distribute evenly.

   Time: PT5M

2. Add Wet Ingredients and Mix Dough

   Pour the warm water, sprinkle the yeast over it, and add the olive oil. Turn the mixer to medium speed and knead for about 2‑3 minutes until a smooth, slightly sticky dough forms.

   Time: PT3M

3. Let the Dough Rest

   Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This allows the gluten‑free flours to hydrate and the yeast to begin rising.

   Time: PT10M

4. Shape the Pizza Base

   Lightly flour a clean surface with gluten‑free flour. Transfer the dough onto the surface and gently press or roll it into a 12‑inch circle. Transfer the dough onto a lightly oiled pizza pan or baking sheet.

   Time: PT5M

5. Partial Bake (Pre‑bake) the Crust

   Place the pan in a pre‑heated oven at 425°F (220°C) and bake for 5 minutes, just until the edges start to set. This prevents a soggy crust while you add toppings.

   Time: PT5M

   Temperature: 425°F

6. Prepare Toppings While Crust Bakes

   In a small bowl, combine the chopped fresh herbs with 1 tbsp olive oil. Set aside. Spread the pizza sauce evenly over the partially baked crust, then sprinkle the mozzarella and Italian cheese blend. Arrange the pepperoni slices on top.

   Time: PT10M

7. Final Bake

   Return the pizza to the oven and bake for 15‑20 minutes, or until the cheese is melted, bubbly, and the crust edges are golden brown.

   Time: PT18M

   Temperature: 425°F

8. Rest, Slice, and Serve

   Remove the pizza from the oven, drizzle the herb‑olive‑oil mixture over the top, let it rest for 2 minutes, then slice with a pizza cutter and serve.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

15g

Carbohydrates

40g

Fat

15g

Fiber

3g