Meaningful Eats
Gluten-Free Detroit-Style Pizza
6
Meet your new favorite gluten-free pizza! This gluten-free Detroit-style pizza has a thick, airy crust and caramelized, cheesy edges. Thanks to King Arthur Gluten-Free Pizza Flour, it’s the BEST gluten-free pizza I’ve ever made or eaten!NOTE: The gluten-free Detroit-style pizza needs to be made with King Arthur Gluten-Free Pizza Flour for the proper results. Gluten-free measure-for-measure flour will not work the same in this recipe.
Ingredients
Pizza Dough
- 1¾ cups (262g) King Arthur Gluten-Free Pizza Flour
- 1 tablespoon granulated sugar
- 2¼ teaspoon instant yeast
- 1 teaspoon kosher salt
- 1¼ cups (300ml) water
- 2 tablespoons olive oil plus more for the pan
Cheese Crust
- 4 ounces pre-shredded low-moisture whole-milk mozzarella
- 4 ounces pre-shredded cheddar
Toppings
- 6 ounces hand-grated low-moisture whole-milk mozzarella (for the inside of the pizza)
- ¾ cup pizza sauce
- 3 ounces thinly sliced pepperoni
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the gluten-free pizza flour, sugar, instant yeast and salt. Mix to combine.
- With the mixer running on low, slowly add the water and olive oil. Increase the speed to medium-high and mix for 5 minutes. The dough will resemble thick cookie dough, this is normal.
- Using an oiled rubber spatula, scrape down the bottom and sides of the bowl and mix again until well-combined.
- Generously oil the bottom and sides of a 10×14-inch Detroit pizza pan. Press the dough into an even layer all the way to the edges and corners of the pan.
- Cover the pan with plastic wrap and let rise for 90-120 minutes.
- When the dough has about 30 minutes left to rise, place a pizza steel in the oven. Preheat the oven to 450°F.
- Slide the pizza directly onto the pizza steel and bake (without toppings) for 10 minutes.
- Meanwhile, mix together the preshredded cheese. Spread this cheese around the perimeter of the dough pressing it into the sides of the pan.
- Sprinkle the hand-grated mozzarella cheese on the inside of the pizza. Pour lines of the tomato sauce over the cheese. Spread the pepperoni evenly over the pizza.
- Bake the pizza for another 15-18 minutes, until the edges are caramelized and the interior is golden and bubbly.
- Remove from the oven and let cool for 5-10 minutes before slicing.
Notes
Gluten-Free: You will need to use King Arthur Gluten-Free Pizza Flour to achieve the ideal results. Other gluten-free flour blends will not work the same.
Detroit-Style: I recommend using this Detroit-style pizza pan.
Dairy-Free: You can use dairy-free cheese to top the pizza, but I don't recommend adding dairy-free cheese to the crust. Dairy-free cheese melts differently than dairy cheese which could impact the overall texture.
To Make-Ahead: The dough can be made up to 1 day ahead. Place the dough in the pan, cover it with plastic wrap, and refrigerate. The next day, let it rise at room temperature before baking (about 1 hour).
To Store: Store leftover pizza in an airtight container in the fridge for up to 3 days.
To Freeze: Wrap leftovers in plastic wrap and foil or store in an airtight container. Freeze for up to 3 months. Reheat in the oven at 375°F until heated through and crispy again (about 10-15 minutes).
Nutrition
Calories: 478kcal | Carbohydrates: 33g | Protein: 23g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 70mg | Sodium: 1181mg | Potassium: 223mg | Fiber: 5g | Sugar: 5g | Vitamin A: 641IU | Vitamin C: 2mg | Calcium: 406mg | Iron: 2mg