Gluten-free pizza has never been easier with this artisan recipe. Perfect for anyone seeking a delicious alternative, this pizza is not just for the gluten-sensitive but for everyone looking to enjoy a delightful meal. With a crispy crust and a rich tomato sauce, it’s a true crowd-pleaser. Crafted with high-quality gluten-free ingredients, this recipe ensures you won’t miss out on traditional flavors while accommodating dietary needs. Whether it’s pizza night or a casual gathering, this gluten-free pizza will make sure everyone leaves satisfied.
Gluten-Free Artisan Pizza: Taste the Magic!
Ingredients
Method
- 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.
Notes
– For a crispy base, preheat your pizza stone or steel thoroughly before baking.
– Feel free to customize toppings to your liking – the possibilities are endless! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Let the dough rise in the fridge overnight for maximum flavor.
- For a crispy base, preheat your pizza stone or steel thoroughly before baking.
- Feel free to customize toppings to your liking – the possibilities are endless!
Try this gluten-free artisan pizza recipe and enjoy a delicious meal that everyone can share. Experiment with different toppings to suit your taste!
Try this next: Chickpea Pizza Crust: Gluten-Free Magic!
More from Gluten-Free Pasta & Pizza →
