Gluten-Free Artisan Pizza
Gluten-Free Artisan Pizza
Ingredients
For the Gluten-Free Pizza Dough
- 1 1/4 cups warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups King Arthur Gluten-Free Pizza Flour
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
For the Toppings
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup pepperoni, sliced (optional)
- 1/2 cup bell pepper, diced (optional)
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons fresh basil, chopped, for garnish (optional)
Instructions
- 1
In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min
- 2
Add the King Arthur Gluten-Free Pizza Flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a paddle attachment until a shaggy dough forms. The dough will be stickier than traditional wheat dough.
⏱️ 5 min
- 3
Lightly grease a clean bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min
- 4
Preheat your oven to 450°F (232°C) with a pizza stone or baking steel inside, if using. If not, a baking sheet will work.
⏱️ 15 min•🌡️ 450
- 5
Lightly flour a clean surface with gluten-free flour. Gently turn the risen dough out onto the floured surface. Divide the dough into two equal portions for two medium pizzas, or four smaller individual pizzas.
⏱️ 2 min
- 6
Working with one portion at a time, gently press and stretch the dough into your desired pizza shape (approximately 10-12 inches for a medium pizza). Gluten-free dough is less elastic, so be patient and use your fingertips to coax it into shape. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min
- 7
Spread half of the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with half of the shredded mozzarella cheese and your desired toppings.
⏱️ 3 min
- 8
Carefully transfer the pizza (on its parchment paper, if using) to the preheated pizza stone, baking steel, or baking sheet in the oven.
⏱️ 1 min
- 9
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Cooking time may vary depending on your oven and toppings.
⏱️ 15 min•🌡️ 450
- 10
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Repeat with the remaining dough and toppings. Garnish with fresh basil, if desired.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Gluten-Free Artisan Pizza
For the Gluten-Free Pizza Dough
- 1 1/4 cups warm water, (105-115°F)
- 1 teaspoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 2 1/2 cups King Arthur Gluten-Free Pizza Flour
- 1 teaspoon salt
- 2 tablespoons olive oil, plus more for greasing
For the Toppings
- 1/2 cup pizza sauce
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup pepperoni, sliced (optional)
- 1/2 cup bell pepper, diced (optional)
- 1/4 cup red onion, thinly sliced (optional)
- 2 tablespoons fresh basil, chopped, for garnish (optional)
Instructions
- 1
In a large bowl, combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates the yeast is active.
⏱️ 10 min - 2
Add the King Arthur Gluten-Free Pizza Flour, salt, and 2 tablespoons of olive oil to the yeast mixture. Mix with a wooden spoon or a stand mixer with a paddle attachment until a shaggy dough forms. The dough will be stickier than traditional wheat dough.
⏱️ 5 min - 3
Lightly grease a clean bowl with olive oil. Transfer the dough to the greased bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 45-60 minutes, or until doubled in size.
⏱️ 60 min - 4
Preheat your oven to 450°F (232°C) with a pizza stone or baking steel inside, if using. If not, a baking sheet will work.
⏱️ 15 min•🌡️ 450 - 5
Lightly flour a clean surface with gluten-free flour. Gently turn the risen dough out onto the floured surface. Divide the dough into two equal portions for two medium pizzas, or four smaller individual pizzas.
⏱️ 2 min - 6
Working with one portion at a time, gently press and stretch the dough into your desired pizza shape (approximately 10-12 inches for a medium pizza). Gluten-free dough is less elastic, so be patient and use your fingertips to coax it into shape. Transfer the shaped dough to a piece of parchment paper or a lightly floured pizza peel.
⏱️ 5 min - 7
Spread half of the pizza sauce evenly over the dough, leaving a small border for the crust. Sprinkle with half of the shredded mozzarella cheese and your desired toppings.
⏱️ 3 min - 8
Carefully transfer the pizza (on its parchment paper, if using) to the preheated pizza stone, baking steel, or baking sheet in the oven.
⏱️ 1 min - 9
Bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned. Cooking time may vary depending on your oven and toppings.
⏱️ 15 min•🌡️ 450 - 10
Remove the pizza from the oven and let it cool for a few minutes before slicing and serving. Repeat with the remaining dough and toppings. Garnish with fresh basil, if desired.
⏱️ 4 min