If you're someone who follows a gluten-free diet, finding delicious and satisfying alternatives to your favorite foods can be a challenge. Pizza can be a tough one to crack, but fear not, because this recipe is the perfect solution!
The biggest issue with gluten-free pizza crusts is that every gluten-free flour blend is entirely different. Some will rise with yeast (this recipe definitely rises!) and some won't. Most are too sticky to roll out into the round shape of a pizza, but this recipe does. Some may bake into a fluffy, muffin-like texture, but this recipe creates a chewy, satisfying, and authentic pizza experience.
The secret ingredient is a gluten-free flour named "Fioreglut" by the Italian brand "Caputo". I order it off of Amazon, and it seems pricey at first, but it is actually less expensive than buying both gluten-free flour and added xanthan gum that you'd find in other pizza crust recipes.
Caputo Fioreglut is made from wheat but has had all of the gluten removed. This gives it the taste of REAL pizza crust for anyone that is avoiding gluten to enjoy. However, it is not suitable for anyone allergic to wheat as a whole. It is certified gluten-free but not wheat-free.
For someone that is living a gluten-free lifestyle, keeping a SmartCanister of Caputo Fioreglut flour will allow you to easily prep a pizza any time you wish. Simply assign your SmartCanister to "flour - gluten-free" to ensure you're getting the perfect measurements every time!
What if I am Not Eating Gluten-Free
To make a homemade pizza using regular, all-purpose flour, simply use 2 1/4 cups of flour in place of the 2 cups of gluten-free flour. Then sprinkle as much flour as needed over the flour to work with it as you roll it out.
This recipe is made easiest if you are using PantryChic SmartCanisters to store Caputo Fioreglut gluten-free flour, sugar, active dry yeast, salt, pepper, and oregano.
If you are not already storing all of these ingredients in their own SmartCanister, you can always use the PantryChic's scale function to manually add an ingredient.
Start with the Dough
Use the PantryChic to dispense the yeast and sugar into a cup or bowl, then stir in warm water. Let rest 10 minutes, to bloom. Meanwhile, dispense the flour and salt into a mixing bowl.
Stir the olive oil into the bloomed yeast mixture and then fold that into the flour mixture to create a dough. You will want to fold this together for at least 3 minutes, or, use an electric mixer with a dough hook for at least 2 minutes.
Spray a clean mixing bowl with olive oil spray, then spray your hands with olive oil spray. Form the dough into a ball and place in the greased mixing bowl. Cover with plastic wrap and place in a warm place, to rise, for 2 hours.
Make the Sauce
A great pizza needs a great sauce, and my homemade pizza sauce is easy yet robust and, most importantly, delicious! It only takes 15 minutes to simmer so it can be made anytime as the dough is rising and placed over the crust either warm or chilled.
I start by placing a saucepot on the PantryChic and dispensing the sugar, oregano, salt, and pepper needed to season the sauce. Then I stir in a carton or can of crushed tomatoes, a little bit of olive oil, and minced garlic. Place that on the heat, bring up to a simmer, cover, reduce heat to low, and let simmer 15 minutes for a perfect pizza sauce every time.
Roll Out the Dough
Once the dough has risen by about twice its original size, you are ready to assemble a pizza. Sprinkle gluten-free flour or cornmeal on a large surface and use your hands or a rolling pin to stretch and flatten the dough out into a 12 to 14-inch pizza. If you are having any issues with the dough being sticky, grease your hands with olive oil spray.
Grease a pizza pan with olive oil and transfer the stretched dough to the pan. Brush the entire surface of the dough with additional olive oil. I like to press around the edges to form a defined crust for the pizza. I then poke the entire surface of the crust with a toothpick to create air holes that will allow for even cooking.
Bake at 500°F for 7 minutes to partially cook the crust before spreading the homemade pizza sauce over top. Then you can top with your favorite toppings and bake an additional 7 or 8 minutes to finish the pizza. For the simplest pizza, simply top with sliced fresh mozzarella and fresh basil leaves. I like to top with half of the basil leaves before baking and the other half after baking for a contrast between the flavors of roasted and fresh basil.
Recipe: Gluten-Free Pizza
Active Prep Time: 20 mins ∙ Cook Time: 30 mins ∙ Serves: 4
2 1/4 teaspoons (7g) active dry (instant) yeast
1 tablespoon (12g) sugar
2 cups (320g) Caputo Fioreglut gluten-free flour
1 1/4 teaspoons (8g) salt
1 cup (236g) warm water
1 1/2 tablespoons (20g) extra-virgin olive oil, plus additional to brush
Olive oil spray
3/4 cup (more or less to taste) pizza sauce
4–6 ounces fresh or shredded mozzarella
Fresh basil or your favorite toppings
Recipe: Homemade Pizza Sauce
2 teaspoons (8g) sugar
1 teaspoon (1g) dried oregano
1/2 teaspoon (3g) salt
1/4 teaspoon (1.5g) pepper
1 (15-ounce) can or carton crushed tomatoes
1 tablespoon (13g) extra-virgin olive oil
2 teaspoons (5g) minced garlic
- Place a cup or bowl on the PantryChic scale. Dispense 2 1/4 teaspoons yeast and 1 tablespoon sugar. Stir in warm water. Let rest 10 minutes, to bloom.
- Place a separate mixing bowl on the Pantrychic scale and dispense 2 cups gluten-free flour and 1 1/4 teaspoons salt. Stir together.
- Stir 1 1/2 tablespoons of olive oil into the yeast mixture and then fold that into the flour. Fold together for 3 minutes, or use an electric mixer with a dough hook for 2 minutes.
- Spray a bowl and your hands with olive oil spray. Form the dough into a ball and place in the greased bowl. Cover with plastic wrap, place in a warm place, and let rise 2 hours.
- Meanwhile, create the pizza sauce. Place a saucepot on the PantryChic scale and dispense 2 teaspoons sugar, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir in crushed tomatoes, olive oil, and minced garlic. Place over medium high heat and bring up to a simmer.
- Once simmering, reduce heat to low, cover and, stirring occasionally, let simmer 15 minutes to make a finished pizza sauce.
- Preheat oven to 500°F. Once the dough has risen, sprinkle a clean surface with gluten-free flour or cornmeal, spray your hands with olive oil spray, and roll out / press the dough into a 12 to 14-inch pizza crust. Spray a pizza pan with olive oil spray and transfer the crust to the pan.
- Bake crust 7 minutes.
- Spread pizza sauce over the partially-baked crust and then top with mozzarella or your favorite toppings.
- Bake 7–8 minutes longer to melt the cheese, cook the toppings, and brown the crust before using a pizza cutter to slice and serve.