Gluten-Free Pizza

Ingredients

• 220 g Warm Water (about 110°F / 43°C)
• 7 g Instant Yeast (active dry or instant)
• 3 g Baking Soda (helps leaven in gluten‑free dough)
• 8 g Sugar (granulated)
• 5 g Salt (fine sea salt)
• 15 g Olive Oil (extra virgin preferred)
• 360 g King Arthur Gluten‑Free All‑Purpose Flour (can substitute Bob's Red Mill Gluten‑Free Flour 1:1)
• 28 oz Canned Crushed Tomatoes (no added herbs, whole can)
• 100 g Tomato Paste (canned)
• 12 g Salt (for sauce)
• 20 g Sugar (for sauce)
• 2 g Onion Powder
• 2 g Garlic Powder
• 1 g Crushed Red Pepper Flakes
• 1 g Dried Basil
• 1 g Dried Oregano
• 454 g Aged Part‑Skim Mozzarella (shredded; block)
• 227 g Fresh Mozzarella (cubed into ½‑inch pieces)
• 30 g Pepperoni Slices (about 15‑20 slices)

Instructions

1. Combine Wet Ingredients

   Measure 220 g warm water into a medium bowl, then add 7 g instant yeast, 3 g baking soda, 8 g sugar, 5 g salt, 15 g olive oil, and finally 360 g gluten‑free all‑purpose flour.

   Time: PT5M

2. Mix and Knead Dough

   Stir with a sturdy spoon until a shaggy dough forms, then wet your hands and knead in the bowl for 30‑60 seconds until the mixture fuses into a smooth ball.

   Time: PT2M

3. First Rise (Flavor Development)

   Cover the bowl with a lid and let the dough rest at room temperature for 90 minutes. It will not double in size but will develop yeasty flavor.

   Time: PT1H30M

   Temperature: 70°F

4. Preheat Oven and Steel

   Place the pizza steel on the middle rack, remove other racks, and preheat the oven to its highest setting, 550 °F (287 °C).

   Time: PT20M

   Temperature: 550°F

5. Divide and Shape Dough Balls

   Turn the rested dough onto a lightly oiled surface, divide into two 300 g balls, and gently form each into a smooth sphere.

   Time: PT5M

6. Flatten and Roll Out Crust

   Lay a sheet of parchment on the work surface, spray with oil, place a dough ball in the center, cover with a second parchment sheet, and press with a 12‑inch stainless pizza tray. Then use a rolling pin to gently push the dough outward to an 8‑10 inch circle, rotating the parchment as needed.

   Time: PT10M

7. Prepare Quick Tomato Sauce

   Combine the 28 oz crushed tomatoes, 100 g tomato paste, 12 g salt, 20 g sugar, 2 g onion powder, 2 g garlic powder, 1 g chili flakes, 1 g dried basil, and 1 g dried oregano in a high‑sided container. Blend with an immersion blender for 30‑40 seconds until smooth.

   Time: PT10M

8. Prepare Cheeses

   Shred the aged mozzarella block and cube the fresh mozzarella into roughly ½‑inch pieces.

   Time: PT5M

9. Assemble First Pizza

   Transfer the rolled crust onto a pizza peel, spread three large spoonfuls of sauce edge‑to‑edge, scatter torn fresh mozzarella, then add shredded mozzarella, and finish with 15‑20 pepperoni slices. Use a dull knife to create a slight raised edge around the rim.

   Time: PT5M

10. First Bake (Partial)

    Slide the pizza (still on parchment) onto the preheated steel and bake for 7 minutes at 550 °F.

    Time: PT7M

    Temperature: 550°F

11. Second Bake (Crisp Bottom)

    Remove the pizza, let it rest on a wire rack for a minute, then return it directly onto the steel (no parchment) and bake an additional 2 minutes until the bottom is deeply browned and the cheese is bubbling.

    Time: PT2M

    Temperature: 550°F

12. Repeat for Second Pizza

    While the first pizza rests, repeat steps 6‑11 with the second dough ball.

    Time: PT15M

    Temperature: 550°F

13. Serve

    Slice the pizzas, let them cool 2‑3 minutes, then enjoy hot.

    Time: PT3M

Nutrition Facts

Calories

2000

Protein

80 g

Carbohydrates

180 g

Fat

80 g

Fiber

8 g

Ingredient Substitutions

• Instead of Instant Yeast: Fresh yeast (use 4 g)
• Instead of Sugar: Honey (use 6 g)
• Instead of Salt: Kosher salt (use 6 g)
• Instead of Olive Oil: Canola oil
• Instead of King Arthur Gluten‑Free All‑Purpose Flour: Bob's Red Mill Gluten‑Free 1‑1 Baking Flour
• Instead of Canned Crushed Tomatoes: San Marzano crushed tomatoes
• Instead of Crushed Red Pepper Flakes: Cayenne pepper (use 0.5 g)
• Instead of Aged Part‑Skim Mozzarella: Low‑moisture mozzarella
• Instead of Fresh Mozzarella: Bocconcini
• Instead of Pepperoni Slices: Salami, Turkey pepperoni

Equipment Needed

• Medium Mixing Bowl
• Sturdy Spoon
• Kitchen Scale
• Pizza Steel
• Oven
• Rolling Pin
• 12‑inch Stainless Steel Pizza Tray/Lid
• Parchment Paper
• Pan Spray or Light Oil
• Immersion Blender
• High‑Sided Container
• Pizza Peel
• Wire Rack
• Dull Knife (for edge)
• Timer (optional)

Critical Steps — Do Not Skip

• First rise of gluten‑free dough (90 min) – flavor development despite minimal lift
• Two‑stage baking (7 min + 2 min) to achieve a crisp bottom
• Gentle flattening with parchment and pizza tray to avoid tearing the dough

Chef Tips from the Video

• Using parchment for the first bake prevents the delicate dough from sticking.
• A pizza steel conducts heat better than a stone, giving a crisp bottom in less time.
• Baking soda in the dough compensates for the lack of gluten structure.

Troubleshooting

Storage

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

Freezer: Wrap tightly in foil and freeze for up to 2 months; reheat on steel at 450°F.

Room temperature: Do not leave out longer than 2 hours.

Make-Ahead Tips

• Refrigerate the dough for up to 24 hours; it will develop more flavor.
• Freeze the sauce in portioned containers; thaw before use.
• Shred mozzarella ahead of time and store in a sealed bag.

Frequently Asked Questions