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

Ingredient Substitutions

• Instead of Gluten‑Free All‑Purpose Flour: Rice flour, Oat flour (gluten‑free)
• Instead of Almond Flour: Cashew flour, Sunflower seed flour
• Instead of Tapioca Flour: Potato starch, Cornstarch
• Instead of Baking Powder: Baking soda (use ¼ tsp)
• Instead of Salt: Sea salt, Kosher salt (use 1¼ tsp)
• Instead of Active Dry Yeast: Instant yeast (use same amount)
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Fresh Herbs (basil & oregano): Dried herbs (½ tsp each)
• Instead of Olive Oil (for herb topping): Butter, melted
• Instead of Pizza Sauce: Marinara sauce, Tomato puree mixed with herbs
• Instead of Mozzarella Cheese: Low‑moisture mozzarella, Vegan mozzarella
• Instead of Italian Cheese Blend: Extra parmesan, Cheddar blend
• Instead of Pepperoni Slices: Turkey pepperoni, Vegan pepperoni

Equipment Needed

• Stand Mixer with Dough Hook
• Measuring Cups and Spoons
• Mixing Bowl
• Spatula or Dough Scraper
• Pizza Pan or Baking Sheet
• Oven
• Pizza Cutter or Sharp Knife

Critical Steps — Do Not Skip

• Let the dough rest for at least 10 minutes to hydrate the gluten‑free flours.
• Partial bake the crust before adding toppings to avoid sogginess.
• Bake until the edges are golden brown and the cheese is bubbling.

Chef Tips from the Video

• Use parchment paper under the pizza pan for easy transfer and cleanup.
• For extra flavor, sprinkle a little grated Parmesan on the crust just before the final bake.
• If you prefer a spicier pizza, add a pinch of red‑pepper flakes to the sauce.

Troubleshooting

Storage

Refrigerator: Store leftover pizza in an airtight container for up to 3 days.

Freezer: Wrap slices tightly in plastic wrap and foil; freeze for up to 2 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The dough can be mixed and refrigerated overnight; let it come to room temperature before shaping.
• Pizza sauce can be prepared 2 days ahead and stored in the fridge.

Frequently Asked Questions