Gluten-Free Pizza
Gluten-Free Pizza is a easy Italian recipe that serves 2. 350 calories per serving. Recipe by Shop225 on YouTube.
Prep: 25 min | Cook: 12 min | Total: 47 min
Cost: $9.30 total, $4.65 per serving
Ingredients
- 500 g Gluten-Free All-Purpose Flour (sifted)
- 15 g Fresh Yeast (room temperature, crumbled)
- 450 ml Water (lukewarm (30°C))
- 30 ml Olive Oil (extra virgin)
- 5 g Salt (fine sea salt)
- 2 g Black Pepper (freshly ground)
- 200 g Tomato Sauce (plain or seasoned)
- 150 g Mozzarella Cheese (fresh mozzarella from Napoli, sliced)
- 5 g Fresh Basil Leaves (torn)
- 10 ml Olive Oil for Drizzling (extra virgin)
Instructions
Gather Ingredients and Equipment
Measure all ingredients using a kitchen scale and set out the mixing bowl, spatula, and oven‑safe baking sheet.
Time: PT5M
Dissolve Fresh Yeast
Combine the fresh yeast with lukewarm water (30°C) in a small cup and stir until fully dissolved.
Time: PT2M
Mix Dry Ingredients
In the mixing bowl whisk together the gluten‑free flour, salt, and black pepper.
Time: PT2M
Combine Wet and Dry Ingredients
Pour the yeast‑water mixture and olive oil into the dry ingredients and stir with a spatula until a cohesive dough forms.
Time: PT5M
Rest the Dough
Cover the bowl with plastic wrap and let the dough rest for 10 minutes. This allows the flour to hydrate fully.
Time: PT10M
Preheat Oven
Set the oven to 475°F (245°C) and allow it to preheat fully.
Time: PT10M
Temperature: 475°F
Shape the Pizza
Place a piece of parchment paper on the baking sheet. Transfer the rested dough onto the parchment and gently stretch it with your hands to a 12‑inch circle, being careful not to tear.
Time: PT5M
Add Toppings
Spread the tomato sauce evenly, scatter the mozzarella slices, sprinkle torn basil leaves, and drizzle a little olive oil over the top.
Time: PT5M
Bake the Pizza
Slide the pizza (still on parchment) onto the preheated stone or baking sheet and bake for 10‑12 minutes, until the crust is golden and the cheese is melted and bubbly.
Time: PT12M
Temperature: 475°F
Cool and Serve
Remove the pizza from the oven, let it rest for 5 minutes, then slice with a pizza cutter and serve.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 4 g
Dietary info: Gluten-Free, Vegetarian
Allergens: Dairy, Gluten (cross‑contamination risk)
Ingredient Substitutions
- Instead of Gluten-Free All-Purpose Flour: Rice flour blend, Almond flour (reduce oil)
- Instead of Fresh Yeast: Active dry yeast (½ tsp)
- Instead of Olive Oil: Vegetable oil
- Instead of Salt: Kosher salt (adjust amount)
- Instead of Tomato Sauce: Marinara sauce
- Instead of Mozzarella Cheese: Low‑moisture mozzarella
- Instead of Fresh Basil Leaves: Dried basil (¼ tsp)
Equipment Needed
- Kitchen Scale
- Mixing Bowl
- Spatula or Spoon
- Plastic Wrap or Damp Cloth (optional)
- Baking Sheet or Pizza Stone
- Oven
- Pizza Cutter or Sharp Knife
- Pastry Brush (optional)
Critical Steps — Do Not Skip
- Dissolving fresh yeast in lukewarm water
- Mixing wet and dry ingredients to achieve proper dough consistency
- Stretching the gluten‑free dough without tearing
- Baking at high temperature to achieve a crisp crust
Chef Tips from the Video
- A pizza stone or steel gives the best bottom crust; preheat it for at least 30 minutes.
- Use a light hand when stretching; the dough will hold its shape without gluten.
- For extra flavor, brush the crust edges with a little olive oil before baking.
Troubleshooting
Dough is too sticky and spreads on the baking sheet.
Sprinkle a tablespoon of gluten‑free flour onto the dough and gently knead until it becomes manageable.
Dough is too dry and cracks when stretching.
Add a teaspoon of lukewarm water, mix briefly, and let rest an additional 5 minutes.
Crust is soggy after baking.
Preheat a pizza stone, bake directly on the stone, and increase the oven temperature or bake an extra minute.
Storage
Refrigerator: Store leftover pizza in an airtight container for up to 2 days.
Freezer: Wrap tightly in foil or freezer bag; freeze for up to 1 month.
Room temperature: Do not store at room temperature beyond 2 hours.
Make-Ahead Tips
- Prepare the dough a day ahead and keep it covered in the refrigerator; it will be ready to stretch.
- Pre‑slice mozzarella and store in an airtight container.
- Make the tomato sauce in advance; it can be refrigerated for up to 3 days.
Frequently Asked Questions
What is the cultural significance and history of gluten‑free pizza in Italian cuisine?
Traditional Italian pizza is made with wheat flour, but as awareness of celiac disease grew, Italian chefs began adapting classic recipes with gluten‑free flours while preserving the thin‑crust style. Gluten‑free pizza allows those with dietary restrictions to enjoy the same communal, celebratory meals that are central to Italian culture.
What are the traditional regional variations of pizza in Italy and how can they be adapted to a gluten‑free version?
In Italy, regional styles include Neapolitan (soft, airy crust), Roman (thin and crispy), and Sicilian (thick square). For a gluten‑free adaptation, use the same flour blend but adjust hydration; the Neapolitan style benefits from a very high heat, while a Roman‑style gluten‑free pizza uses a slightly lower hydration for extra crispness.
How is gluten‑free pizza traditionally served in Naples, and what toppings are authentic?
In Naples, pizza is traditionally served hot from the wood‑fired oven, topped simply with San Marzano tomato sauce, fresh mozzarella di bufala, basil leaves, and a drizzle of extra‑virgin olive oil. The gluten‑free version follows the same topping hierarchy to keep the authentic flavor profile.
During which Italian celebrations is pizza, including gluten‑free pizza, commonly served?
Pizza is a staple at casual gatherings, family birthdays, and regional festivals such as the Festa della Pizza in Naples. Gluten‑free pizza has become a popular inclusive option at these events, ensuring everyone can share the same dish.
What makes gluten‑free pizza dough unique compared to regular wheat dough in Italian cuisine?
Gluten‑free dough lacks the gluten network that provides elasticity, so it does not rise or develop the same airy crumb. Instead, the dough relies on proper hydration and fresh yeast to create a tender yet sturdy base that can be stretched thin without tearing.
What are common misconceptions about making gluten‑free pizza at home?
A common myth is that gluten‑free pizza must be thick and doughy. In reality, with the right flour blend and high‑heat baking, you can achieve a thin, crisp crust comparable to traditional Italian pizza.
What are the most common mistakes to avoid when making gluten‑free pizza from the Shop225 recipe?
Common errors include using water that is too hot (which kills the fresh yeast), over‑mixing the dough (making it gummy), and under‑baking, which leads to a soggy crust. Follow the temperature guidelines and bake at 475°F for a crisp result.
Why does the Shop225 gluten‑free pizza recipe use fresh yeast instead of instant dry yeast?
Fresh yeast provides a milder, more consistent rise and works well with gluten‑free flours that absorb moisture quickly. It also contributes a subtle buttery flavor that complements the simple Italian toppings.
How do I know when the gluten‑free pizza is done cooking in the Shop225 recipe?
The pizza is done when the crust is golden‑brown around the edges, the cheese is fully melted and lightly browned, and the bottom of the crust feels firm to the touch. A quick lift of the pizza with a spatula should reveal a crisp underside.
What does the YouTube channel Shop225 specialize in?
The YouTube channel Shop225 focuses on practical, home‑cooking tutorials that highlight specialty ingredients, such as gluten‑free and artisanal products, while keeping recipes approachable for everyday cooks.
How does the YouTube channel Shop225's approach to Italian cooking differ from other Italian cooking channels?
Shop225 emphasizes ingredient sourcing, like certified gluten‑free flour and authentic Italian cheeses, and often demonstrates quick, no‑rise techniques that suit busy home cooks, whereas many other Italian channels focus on traditional, longer‑fermentation methods.
Last updated: August 20, 2026
