Kick your gluten-free pizza game up a notch with our ultimate roundup of 16 mouthwatering recipes that promise to delight your taste buds! Whether you’re craving a quick weeknight dinner or a cozy weekend treat, these pies prove that gluten-free doesn’t mean flavor-free. Dive in to discover your next favorite slice that’s sure to impress everyone at the table—no gluten needed!
Gluten Free Margherita Pizza
For those who love pizza but need to avoid gluten, this Gluten Free Margherita Pizza is a game-changer. Follow these steps to create a delicious, crispy crust topped with fresh, vibrant flavors.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt to taste
- For the toppings:
- 1 cup shredded mozzarella cheese
- 1/2 cup fresh basil leaves
- 1 tbsp olive oil
Instructions
- In a small bowl, dissolve sugar in warm water and sprinkle yeast over it. Let it sit for 5 minutes until frothy.
- In a large bowl, mix gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Tip: If the dough is too sticky, add a little more flour.
- Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for 1 hour until doubled in size.
- Preheat your oven to 425°F (220°C). Roll out the dough on a parchment-lined baking sheet to your desired thickness.
- Mix tomato sauce, oregano, garlic powder, and salt in a bowl. Spread evenly over the dough, leaving a small border for the crust.
- Sprinkle mozzarella cheese over the sauce. Bake for 15-20 minutes until the crust is golden and the cheese is bubbly.
- Remove from oven and top with fresh basil leaves. Drizzle with olive oil before serving. Tip: Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.
After baking, this pizza boasts a crispy crust with a chewy center, topped with melty cheese and fresh basil. A drizzle of olive oil adds a rich finish, making it perfect for a cozy night in.
Cauliflower Crust Gluten Free Pizza
Alright, let’s dive into making a delicious Cauliflower Crust Gluten Free Pizza that’s sure to impress. This recipe breaks down the process into simple, manageable steps, ensuring even beginners can achieve a crispy, flavorful crust topped with their favorite ingredients.
Ingredients
- For the crust:
- 1 medium head cauliflower, riced (about 3 cups)
- 1 large egg, beaten
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp salt
- For the toppings:
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- Your choice of toppings (e.g., sliced bell peppers, onions, mushrooms)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes. Let it cool slightly, then wrap it in a clean kitchen towel and squeeze out as much moisture as possible. Tip: Removing excess moisture is key to a crispy crust.
- In a large bowl, mix the squeezed cauliflower, beaten egg, mozzarella, Parmesan, oregano, garlic powder, and salt until well combined.
- Spread the mixture onto the prepared baking sheet, shaping it into a 9-inch round or rectangle about 1/4-inch thick. Tip: Use a spatula to smooth the edges for an even crust.
- Bake the crust for 20 minutes, or until golden and firm to the touch.
- Remove the crust from the oven and spread the pizza sauce evenly over the top. Sprinkle with mozzarella cheese and add your desired toppings.
- Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes, watching closely to prevent burning.
This Cauliflower Crust Gluten Free Pizza offers a satisfying crunch with a savory, cheesy flavor that pairs wonderfully with fresh toppings. Try serving it with a side of garlic-infused olive oil for dipping to elevate the experience.
Gluten Free BBQ Chicken Pizza
Kitchens across America are embracing gluten-free options that don’t skimp on flavor, and this BBQ Chicken Pizza is no exception. Perfect for a cozy night in or a gathering with friends, this recipe guides you through creating a delicious, gluten-free pizza that’s sure to impress.
Ingredients
For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp honey
For the sauce:
- 1/2 cup BBQ sauce
For the toppings:
- 1 cup cooked chicken, shredded
- 1/2 cup red onion, thinly sliced
- 1 cup mozzarella cheese, shredded
- 1 tbsp cilantro, chopped
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the crust to crisp up nicely.
- In a small bowl, dissolve honey in warm water and sprinkle yeast on top. Let it sit for 5 minutes until frothy, activating the yeast for a fluffy crust.
- In a large bowl, mix gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Roll out the dough on a floured surface to your desired thickness, then transfer to a baking sheet lined with parchment paper.
- Spread BBQ sauce evenly over the dough, leaving a small border for the crust.
- Top with shredded chicken, red onion, and mozzarella cheese, distributing evenly.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
- Garnish with chopped cilantro before serving. Tip: Let the pizza cool for a few minutes before slicing to keep the toppings in place.
Now, savor the contrast of the crispy crust against the tender chicken and melted cheese, with the BBQ sauce adding a smoky sweetness. For an extra kick, drizzle with a little more BBQ sauce or serve with a side of ranch dressing.
Gluten Free Veggie Supreme Pizza
Creating a gluten-free veggie supreme pizza at home is easier than you think, and it’s a fantastic way to enjoy a healthier version of your favorite comfort food. Let’s dive into the process step by step, ensuring you end up with a delicious, crispy crust loaded with fresh veggies and melted cheese.
Ingredients
- For the crust:
- 1 cup gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced bell peppers
- 1/4 cup sliced mushrooms
- 1/4 cup sliced red onions
- 1/4 cup sliced black olives
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- In a large bowl, combine the gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Tip: If the dough is too sticky, add a little more flour; if too dry, add a bit more water.
- Roll out the dough on a floured surface to your desired thickness, then transfer to a pizza pan or baking sheet.
- Bake the crust alone for 10 minutes to prevent sogginess once toppings are added.
- While the crust pre-bakes, mix the tomato sauce with oregano, garlic powder, and salt for the sauce.
- Spread the sauce evenly over the pre-baked crust, then sprinkle with mozzarella cheese.
- Arrange the bell peppers, mushrooms, red onions, and black olives on top of the cheese.
- Tip: For even cooking, cut veggies into uniform sizes.
- Bake the pizza for another 15-20 minutes, or until the cheese is bubbly and slightly golden.
- Tip: Let the pizza cool for a few minutes before slicing to allow the cheese to set.
Just out of the oven, this gluten-free veggie supreme pizza boasts a perfectly crispy crust, a harmonious blend of savory and fresh flavors, and a gooey cheese pull that’s irresistible. Serve it with a side of garlic-infused olive oil for dipping, or a fresh arugula salad to complement the richness.
Quinoa Crust Gluten Free Pizza
Kickstart your gluten-free pizza journey with this quinoa crust pizza, a delightful alternative that doesn’t skimp on flavor or texture. Perfect for beginners, this recipe walks you through each step to ensure a crispy crust topped with your favorite ingredients.
Ingredients
- For the crust:
- 1 cup cooked quinoa
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the sauce:
- 1/2 cup tomato sauce
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- For the topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced bell peppers
- 1/4 cup sliced mushrooms
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, combine the cooked quinoa, Parmesan cheese, egg, garlic powder, and salt. Mix until well combined.
- Press the quinoa mixture onto the prepared baking sheet, shaping it into a 10-inch circle. Tip: Wet your hands slightly to prevent sticking.
- Bake the crust for 15 minutes, or until the edges start to turn golden brown.
- While the crust bakes, mix the tomato sauce with oregano and basil in a small bowl.
- Remove the crust from the oven and spread the sauce evenly over it. Tip: Leave a small border around the edges for a crispier crust.
- Sprinkle the mozzarella cheese over the sauce, then add the bell peppers and mushrooms.
- Return the pizza to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly. Tip: For a golden top, broil for the last 2 minutes.
Crunchy on the outside with a tender inside, this quinoa crust pizza offers a nutty flavor that pairs wonderfully with the savory toppings. Serve it with a side of fresh arugula for a complete meal.
Gluten Free Hawaiian Pizza
Aloha to a gluten-free twist on a classic favorite that brings the tropical flavors of Hawaii right to your kitchen. This Gluten Free Hawaiian Pizza combines sweet, savory, and tangy flavors atop a crispy crust that’s sure to delight. Follow these steps carefully to create a pizza that’s as fun to make as it is to eat.
Ingredients
- For the crust: 2 cups gluten-free flour blend, 1 tsp xanthan gum, 1 tsp salt, 1 tbsp sugar, 1 packet (2 1/4 tsp) active dry yeast, 3/4 cup warm water (110°F), 2 tbsp olive oil
- For the sauce: 1/2 cup tomato sauce, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt
- For the toppings: 1 cup shredded mozzarella cheese, 1/2 cup diced ham, 1/2 cup pineapple chunks, 2 tbsp chopped green onions
Instructions
- Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat.
- In a large bowl, whisk together the gluten-free flour blend, xanthan gum, salt, and sugar.
- Dissolve the yeast in warm water and let it sit for 5 minutes until frothy. Tip: Ensure the water is at the right temperature to activate the yeast properly.
- Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable.
- Roll out the dough on a floured surface to your desired thickness, then transfer to a piece of parchment paper.
- Spread the tomato sauce evenly over the dough, then sprinkle with garlic powder, oregano, and salt.
- Layer the mozzarella cheese, ham, pineapple chunks, and green onions on top.
- Carefully transfer the pizza on the parchment paper to the preheated pizza stone or baking sheet. Tip: This method prevents sticking and ensures a crispy crust.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
Enjoy the perfect balance of sweet pineapple and savory ham on a crispy, gluten-free crust that doesn’t compromise on flavor. Serve with a side of chili flakes or a drizzle of hot honey for an extra kick.
Gluten Free Meat Lovers Pizza
You’ve been dreaming of a pizza that doesn’t skimp on flavor but keeps it gluten-free, and today, we’re making that dream a reality with a Gluten Free Meat Lovers Pizza that’s sure to satisfy.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp olive oil
- 1 cup warm water (110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tsp sugar
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp salt
- For the toppings:
- 1/2 cup cooked Italian sausage
- 1/2 cup cooked bacon, chopped
- 1/2 cup cooked ham, diced
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s ready for baking.
- In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy, indicating the yeast is active.
- In a large bowl, mix gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: The dough will be stickier than traditional pizza dough; resist the urge to add more flour.
- Transfer the dough to a greased pizza pan or baking sheet. Using wet hands, press the dough into a 12-inch circle. Tip: Wetting your hands prevents the dough from sticking.
- Bake the crust for 10 minutes until it’s just beginning to set but not fully cooked.
- While the crust pre-bakes, mix tomato sauce, oregano, garlic powder, and salt in a small bowl for the sauce.
- Remove the crust from the oven. Spread the sauce evenly over the crust, then layer with Italian sausage, bacon, ham, mozzarella, and Parmesan cheese.
- Return the pizza to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy crust, place the pizza on the lowest oven rack for the last 5 minutes of baking.
Just out of the oven, this pizza boasts a crispy crust with a hearty, meaty topping that’s bursting with flavor. Serve it with a side of garlic-infused olive oil for dipping, or top with fresh arugula for a peppery contrast.
Gluten Free Spinach and Feta Pizza
Unleash the flavors of a classic favorite with a gluten-free twist that doesn’t skimp on taste or texture. This Gluten Free Spinach and Feta Pizza combines a crispy crust with a creamy, tangy topping for a dish that’s as nutritious as it is delicious.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the topping:
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1/4 cup mozzarella cheese, shredded
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1/4 tsp red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
- In a large bowl, mix the gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable.
- Roll out the dough on a parchment-lined baking sheet into your desired pizza shape. Tip: For an extra crispy crust, pre-bake for 5 minutes before adding toppings.
- In a pan over medium heat, sauté the garlic in olive oil for 30 seconds, then add the spinach until just wilted, about 2 minutes.
- Spread the sautéed spinach over the crust, then sprinkle with feta and mozzarella cheeses. Add red pepper flakes for a slight kick.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: Let the pizza sit for 2 minutes before slicing for cleaner cuts.
Zesty and satisfying, this pizza offers a perfect balance of creamy feta and fresh spinach atop a crispy, gluten-free crust. Serve it with a side of marinara sauce for dipping or a fresh arugula salad to complement the flavors.
Gluten Free Buffalo Chicken Pizza
Are you ready to dive into the world of gluten-free cooking with a twist? This Gluten Free Buffalo Chicken Pizza combines the fiery kick of buffalo sauce with the comforting chew of a gluten-free crust, making it a perfect dish for those with dietary restrictions or anyone looking for a healthier pizza option.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp sugar
- 1 packet (2 1/4 tsp) active dry yeast
- For the sauce:
- 1/2 cup buffalo sauce
- 1 tbsp melted butter
- For the topping:
- 1 cup cooked chicken, shredded
- 1 cup mozzarella cheese, shredded
- 1/4 cup blue cheese, crumbled
- 1/4 cup red onion, thinly sliced
Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- In a large bowl, mix gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 2 minutes, then cover and let rise in a warm place for 1 hour.
- Preheat oven to 425°F. Roll out the dough on a parchment-lined baking sheet to your desired thickness.
- Bake the crust for 10 minutes until slightly golden.
- Mix buffalo sauce and melted butter in a bowl. Spread evenly over the pre-baked crust.
- Top with shredded chicken, mozzarella, blue cheese, and red onion.
- Bake for another 10-12 minutes until the cheese is bubbly and slightly browned.
- Let the pizza cool for 5 minutes before slicing to allow the toppings to set.
Best enjoyed fresh out of the oven, this pizza offers a delightful contrast between the spicy buffalo sauce and the cool, tangy blue cheese. For an extra kick, drizzle with additional buffalo sauce before serving.
Gluten Free Mushroom and Truffle Oil Pizza
Just when you thought pizza night couldn’t get any better, we’re introducing a gluten-free option that doesn’t skimp on flavor. This Mushroom and Truffle Oil Pizza combines earthy mushrooms with the luxurious aroma of truffle oil for a gourmet experience at home.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1 cup sliced mushrooms
- 2 tbsp truffle oil
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
- In a small bowl, combine warm water, yeast, and sugar. Let it sit for 5 minutes until frothy, indicating the yeast is active.
- In a large bowl, mix gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet lined with parchment paper.
- Spread tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder.
- Arrange sliced mushrooms on top, then drizzle with truffle oil. Tip: For an even richer flavor, brush the crust edges with a bit more truffle oil before baking.
- Sprinkle mozzarella cheese over the toppings, ensuring even coverage.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned. Tip: Rotate the pizza halfway through baking for even cooking.
Every bite of this pizza offers a delightful crunch from the crust, complemented by the creamy cheese and earthy mushrooms. Serve it with a side of arugula salad dressed in lemon vinaigrette to cut through the richness.
Gluten Free Pesto and Tomato Pizza
Very few dishes can match the simplicity and deliciousness of a homemade pizza, especially when it’s gluten-free and topped with vibrant pesto and juicy tomatoes. Let’s dive into creating this delightful dish, step by step, ensuring even beginners can achieve pizza perfection.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the topping:
- 1/2 cup basil pesto
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- 1 tbsp olive oil
Instructions
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
- In a large bowl, mix the gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 3 minutes, then place it in a greased bowl, cover, and let it rise in a warm place for 1 hour.
- Preheat your oven to 425°F (220°C). Roll out the dough on a floured surface to your desired thickness.
- Transfer the dough to a baking sheet, spread the pesto evenly over the surface, then top with cherry tomatoes and mozzarella cheese.
- Drizzle with olive oil and bake for 15-20 minutes, until the crust is golden and the cheese is bubbly.
- Let the pizza cool for 5 minutes before slicing. This resting time allows the cheese to set, making slicing easier.
Great job! Your gluten-free pesto and tomato pizza boasts a crispy crust, a gooey cheese layer, and the fresh burst of tomatoes. Serve it with a side of arugula salad for a complete meal that’s as nutritious as it is delicious.
Gluten Free Four Cheese Pizza
Ready to dive into the world of gluten-free baking with a twist? This Four Cheese Pizza combines the richness of four different cheeses on a crispy, gluten-free crust that’s sure to satisfy your pizza cravings without the gluten.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the topping:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded cheddar cheese
- 1/4 cup shredded provolone cheese
- 1/4 cup grated parmesan cheese
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy, proving the yeast is active.
- In a large bowl, combine gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a greased pizza pan or baking sheet.
- Bake the crust alone for 10 minutes to prevent sogginess once toppings are added.
- While the crust pre-bakes, mix tomato sauce, oregano, and garlic powder in a bowl. Spread evenly over the pre-baked crust.
- Sprinkle mozzarella, cheddar, provolone, and parmesan cheeses over the sauce. Tip: For even melting, distribute cheeses uniformly.
- Bake for another 15 minutes, or until the cheese is bubbly and slightly golden. Tip: Let the pizza sit for 2 minutes before slicing for cleaner cuts.
Unbelievably cheesy with a perfectly crisp crust, this gluten-free four cheese pizza is a crowd-pleaser. Serve it with a side of garlic-infused olive oil for dipping to elevate the flavors even further.
Gluten Free Sausage and Pepper Pizza
Crafting a delicious gluten-free sausage and pepper pizza at home is easier than you might think, especially when you follow these straightforward steps. Let’s dive into creating a pizza that’s bursting with flavor and perfectly suited for those avoiding gluten.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1 tbsp sugar
- 1 tsp salt
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (110°F)
- 2 tbsp olive oil
- For the toppings:
- 1/2 cup gluten-free pizza sauce
- 1 cup shredded mozzarella cheese
- 1/2 lb gluten-free Italian sausage, cooked and crumbled
- 1/2 cup sliced bell peppers
- 1 tbsp olive oil (for brushing)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s ready for baking the pizza.
- In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, sugar, and salt. Mix these dry ingredients well to ensure an even distribution.
- Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy. This activates the yeast, crucial for a good rise.
- Add the yeast mixture and olive oil to the dry ingredients. Stir until a dough forms. Tip: The dough should be slightly sticky but manageable. If too sticky, add a little more flour.
- Roll out the dough on a floured surface to your desired thickness. Transfer it to a greased pizza pan or baking sheet.
- Brush the dough lightly with olive oil to prevent it from getting soggy once the sauce is added.
- Spread the gluten-free pizza sauce evenly over the dough, leaving a small border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce, followed by the cooked sausage and sliced bell peppers.
- Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through baking for even cooking.
- Let the pizza cool for a few minutes before slicing. This helps the cheese set and makes slicing easier.
Great job on making your gluten-free sausage and pepper pizza! The crust should be crispy on the outside yet tender inside, with the savory sausage and sweet peppers creating a delightful contrast. For an extra touch, drizzle with a bit of olive oil before serving to enhance the flavors.
Gluten Free Artichoke and Olive Pizza
Let’s dive into creating a delicious Gluten Free Artichoke and Olive Pizza that’s sure to impress. This recipe is perfect for those looking for a gluten-free option without sacrificing flavor or texture.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1 tsp sugar
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1/2 cup marinated artichoke hearts, drained and chopped
- 1/4 cup black olives, sliced
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the crust to cook perfectly.
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy, indicating the yeast is active.
- In a large bowl, mix the gluten-free flour, xanthan gum, and salt. Add the yeast mixture and olive oil, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Roll out the dough on a floured surface to your desired thickness, then transfer to a baking sheet lined with parchment paper.
- Spread the tomato sauce evenly over the dough, then sprinkle with oregano and garlic powder for the sauce.
- Top the pizza with artichoke hearts, black olives, and mozzarella cheese, distributing them evenly.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly. Tip: For a crispier crust, bake on the lower rack of the oven.
- Let the pizza cool for a few minutes before slicing. Tip: Use a pizza cutter for clean slices.
Vibrant with the tangy flavors of artichoke and olive, this pizza offers a satisfying crunch with every bite. Serve it with a side of mixed greens for a complete meal that’s both nutritious and delicious.
Gluten Free Sweet Potato Crust Pizza
Are you ready to dive into the world of gluten-free cooking with a twist? This sweet potato crust pizza is not only a healthier alternative but also a delicious way to enjoy your favorite dish without the gluten.
Ingredients
- For the crust:
- 2 cups mashed sweet potato
- 1 cup almond flour
- 1 egg
- 1/2 tsp salt
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- For the toppings:
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced bell peppers
- 1/4 cup sliced red onions
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the mashed sweet potato, almond flour, egg, and salt to form the crust dough. Tip: Ensure the sweet potato is cooled to avoid cooking the egg.
- Spread the dough onto the prepared baking sheet into a 12-inch circle, about 1/4-inch thick. Tip: Wet your hands slightly to prevent sticking.
- Bake the crust for 20 minutes, or until the edges start to golden.
- While the crust bakes, mix the tomato sauce, oregano, and garlic powder in a small bowl for the sauce.
- Remove the crust from the oven and spread the sauce evenly over it.
- Sprinkle the mozzarella cheese, bell peppers, and red onions over the sauce. Tip: Add your favorite toppings for a personal touch.
- Return the pizza to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Sweet and savory flavors meld beautifully in this gluten-free sweet potato crust pizza, offering a slightly crispy yet tender base. Serve it with a side of fresh arugula for a refreshing contrast.
Gluten Free Chocolate Dessert Pizza
Now, let’s dive into creating a delightful Gluten Free Chocolate Dessert Pizza that’s sure to impress. This recipe is perfect for those with dietary restrictions or anyone looking for a deliciously different dessert option.
Ingredients
- For the crust:
- 1 1/2 cups gluten-free flour blend
- 1/4 cup cocoa powder
- 1/2 cup granulated sugar
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, melted
- 1 large egg
- For the topping:
- 1/2 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 1/2 cup sliced strawberries
- 1/4 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and line a pizza pan with parchment paper.
- In a large bowl, whisk together the gluten-free flour blend, cocoa powder, granulated sugar, baking powder, and salt.
- Add the melted butter and egg to the dry ingredients, stirring until a dough forms. Tip: If the dough is too sticky, add a little more flour.
- Press the dough evenly onto the prepared pizza pan, creating a slight edge for the crust. Bake for 12-15 minutes, or until the crust is firm to the touch.
- While the crust cools, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and stir in the chocolate chips until smooth. Tip: For a glossier ganache, let it cool slightly before spreading.
- Spread the chocolate ganache over the cooled crust, then top with sliced strawberries and shredded coconut. Tip: For added texture, toast the coconut before sprinkling it on top.
Out of the oven, this dessert pizza boasts a rich chocolate flavor with a crisp yet tender crust. The fresh strawberries and toasted coconut add a delightful contrast in textures and flavors. Serve it slightly warm for a gooey, irresistible treat that’s perfect for sharing.
Conclusion
Gluten-free pizza lovers, rejoice! This roundup offers 16 mouthwatering recipes that prove you don’t have to sacrifice flavor for dietary needs. From classic Margheritas to creative veggie-packed pies, there’s something for everyone. We’d love to hear which recipe becomes your go-to—drop a comment below! And if you found this list helpful, please share the love (and the pizza) by pinning this article on Pinterest. Happy cooking!
