Gluten-Free Artisan Pizza

close up of artisan pizza with cheese and basil.

Meaningful Eats

2 (12-inch) pizzas (double or triple as needed!)

We got an outdoor pizza oven for Christmas and after months of experimenting I’m finally sharing our perfected method for making gluten-free artisan pizza at home!

You’ll need King Arthur Gluten-Free Pizza Flour to make this recipe. I’ve shared tons of tips below to make the best gluten-free pizza you’ll ever eat!

Course Dinner

Cuisine American, Italian

Diet Gluten Free

Prep Time 15

Cook Time 15

Rising time 2

Total Time 2 30

Author Erin Collins

Ingredients

For the Gluten-Free Crust

2½ cups (375g) King Arthur Gluten-Free Pizza Flour
½ teaspoon instant yeast
2 teaspoons kosher salt
1 teaspoon sugar
1¾ cups (420ml) water
2 tablespoons olive oil

For the Pizza Sauce

1 28-ounce can crushed tomatoes
1 tablespoon dried oregano
2 teaspoons kosher salt
½ teaspoon sugar

Toppings

Olive oil
Pecorino Romano cheese
Whole milk mozzarella cheese, freshly grated
Fresh mozzarella cheese, torn into small pieces
Fresh basil
Pepperoni

Instructions

For the gluten-free crust: In the bowl of a stand mixer fitted with the paddle attachment, add the King Arthur Gluten-Free Pizza Flour, instant yeast, salt and sugar. Mix to combine.
With the mixer running on low, add the water followed by the olive oil. Increase the speed to medium-high and mix for 2 minutes. Scrape down the bottom and sides of the bowl and continue to mix for another 1-2 minutes. The dough will be thinner than regular pizza dough. This is normal!
Lightly drizzle olive oil into 2 small Tupperware or dough containers and use your fingers or a pastry brush to coat the bottom and sides. Form half the dough (316g) into a ball and place into the container. Repeat with the second dough ball. Cover tightly with a lid and refrigerate overnight or up to 2 days. (If baking the same day, skip the refrigerator and let the dough rise covered at room temperature for about 2-3 hours.)
For the pizza sauce: Add the salt, oregano and sugar directly to the can of crushed tomatoes. Stir to combine.
If using a pizza steel: Place the steel on the center rack of your oven and preheat to 500°F for at least 45–60 minutes so the steel is thoroughly heated.
If using a pizza oven: Preheat on the Pizza setting using the Artisan preset (highest heat) until the oven indicates it is fully preheated.
Line a 12-inch pizza pan with parchment paper and dust with King Arthur Gluten-Free Pizza Flour. Press the dough into a 12-inch round on the parchment, being careful to leave the edges slightly thicker and as undisturbed as possible so it can form air bubbles. Gluten-free dough is sticky, so the parchment helps you transfer the crust easily to the oven and prevents it from sticking to a peel.
Carefully transfer the parchment-lined crust onto the hot steel or into the preheated pizza oven and par-bake for 30 seconds. This quick par-bake makes the crust sturdy enough to handle. Remove the crust and discard the parchment paper. Baking longer than 30 seconds with parchment may cause it to burn.
Return the crust directly to the steel or into the pizza oven and par-bake for another 2-3 minutes. Remove from the oven.
Spread a thin layer of sauce over the crust, using less than you think you need so the crust stays crisp. Drizzle olive oil along the edges of the pizza crust for a little extra browning.
For margherita pizza: Sprinkle a light layer of Pecorino Romano over the sauce, then add a small amount of freshly grated whole milk mozzarella. Finish with a few small pieces of fresh mozzarella torn into bite-sized pieces.
Return the pizza to the oven and bake for 3–4 minutes, until the cheese is melted and bubbling and the crust is golden and blistered around the edges. Let the pizza rest for a minute or two before slicing. Top with fresh basil.
For pepperoni pizza: Sprinkle a light layer of Pecorino Romano over the sauce, then add a modest amount of freshly grated whole milk mozzarella followed by the pepperoni. Bake as directed above. Enjoy!

Notes

Gluten-Free: I specifically designed this recipe using King Arthur Gluten-Free Pizza Flour.

Dairy-Free: The gluten-free crust is also dairy-free. Use dairy-free cheese and other toppings.

Nut-Free: This recipe is naturally nut-free.

To Make-Ahead: Prep the dough up to 2 days in advance (through step 3). The sauce can be made up to 2 days ahead and stored in an airtight container in the fridge.

To Store: Let cool completely, then store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven for best texture.

To Freeze: I don't recommend freezing this recipe before or after cooking.

Nutrition