Gluten-free sheet pan pizza

Name: Gluten-free sheet pan pizza
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 2
Ingredients: Gluten free flour mix (for bread and pizza) 1.6 cups; Whole milk; Water at room temperature ¼ cup; Gluten free brewer's yeast 1 tsp; Fine salt 1 ¼ tsp; Tomato purée 0.67 cup; Mozzarella cheese 4.2 oz; Extra virgin olive oil 1 &frac13; tbsp; Fine salt to taste; Black pepper to taste; Gluten free flour mix for bread and pizza 2 ½ tbsp; Extra virgin olive oil 1 ½ tbsp

it br es fr de

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 30 min
Serving: 2
Note + about 4 hours of rising

PRESENTATION

In Campania, if you are a pizza lover craving something soft and flavorful without gluten, gluten-free pan pizza is where it’s at. What’s unique? Well, the gluten-free pizza dough. And look, it’s not like the traditional kind where you knead or roll it out. Nope, you just use a spoon to make this moist, batter-like mix. Seems a bit odd at first, but trust me, it’s totally normal. This method gives the pizza its main tender bite. And the aroma—just like a pizzeria in Naples. So... So good. It's all about homemade goodness, ensuring folks with gluten intolerance can enjoy a real Italian pizza without resorting to bland store-bought stuff.

In Campania, they make the most of what they have, and this gluten-free pizza crust proves it. No need to miss out on a crispy edge or a golden top just because you’re avoiding gluten. Really awesome results. And if you're into Italian food, definitely explore dishes like buckwheat spaghetti with anchovies and cherry tomatoes, or a velouté with asparagus, zucchini, and quinoa. Thing is, it’s about creating dishes that are both tasty and comforting. Using fresh ingredients and experimenting—pretty simple.

Gluten-free deep dish pizza and gluten-free skillet pizza are also popular, proving homemade pizza can be chewy, flavorful, and really satisfying. With the right approach, a good gluten-free pizza recipe lets you pile on your favorite gluten-free pizza toppings—gooey mozzarella, roasted veggies—you name it. Seriously, no compromises here. So go ahead, indulge in some delicious Italian flavors and enjoy the gluten-free goodness. For sure, you’ll love it.

INGREDIENTS

For the dough (for a 8x8x2 inch pan): Gluten free flour mix 1.6 cups (200 g) - (for bread and pizza); Whole milk (160 g); Water ¼ cup (60 g) - at room temperature; Gluten free brewer's yeast 1 tsp (5 g); Fine salt 1 ¼ tsp (7 g)

For topping: Tomato purée 0.67 cup (150 g); Mozzarella cheese 4.2 oz (120 g); Extra virgin olive oil 1 ⅓ tbsp (20 g); Fine salt to taste; Black pepper to taste

For sprinkling: Gluten free flour mix 2 ½ tbsp (20 g) - for bread and pizza

For greasing the pan: Extra virgin olive oil 1 ½ tbsp (20 g)

Preparation

How to prepare Gluten-free sheet pan pizza

To prepare the gluten-free sheet pan pizza, first pour the gluten-free flour mix into a large bowl 1, then add the milk at room temperature 2 and the water also at room temperature 3.

Add the salt 4 and the gluten-free dry yeast 5 (alternatively, you can crumble 10 g of fresh yeast, always making sure to buy products with the crossed-out wheat symbol), then start mixing with a wooden spoon 6.

You should obtain a moist but consistent and homogeneous dough 7. At this point, transfer the dough to a container with a lid that is at least twice the height of the mixture 8, close it 9, and let it rise at room temperature for about 2 hours.

In the meantime, you can prepare the topping: pour the tomato sauce into a bowl and season with oil 10, salt 11, and pepper, then mix well 12 and set aside.

After the rising time, take back the dough, which will be firm but quite sticky 13. This is normal: turn it onto a lightly floured work surface using a dough scraper. Flip the dough to the other side 14 and gently press it with your fingers 15.

Grease a 8x8 inch pan with oil, both on the base and the edges 16, then transfer the dough inside 17. Press with your fingers to spread the dough over the entire surface of the pan, but be careful not to stretch it too much as, lacking gluten, it might tear 18.

Add the tomato onto the surface 19, spreading it evenly with the back of a spoon 20, then let it rise at room temperature for another 2 hours. If the topping seems a bit dry, cover the pan with a cloth. Meanwhile, cut the mozzarella into cubes 21.

Once risen 22, distribute the mozzarella over the pizza 23 and bake in a preheated static oven at 375°F for 25-30 minutes. Once cooked, take it out of the oven: your gluten-free sheet pan pizza will be ready to be shared and enjoyed 34!

Storage

The gluten-free sheet pan pizza can be stored in the refrigerator for 1 day.

It can be frozen cooked or half-cooked.

It is not recommended to freeze the raw dough.

Advice

The gluten-free dough is not as elastic as the traditional one, so it tends to tear if stretched too much during rolling.

You can replace milk with water, but you will get a slightly less soft dough.

Instead of tomato puree, you can use chopped tomatoes, as well as add oregano to the topping or garnish your gluten-free pizza as you like!

For a correct preparation of gluten-free recipes

For gluten-free recipes, we recommend buying only products that display the crossed-out wheat symbol on the package, certified gluten-free, recommended by the AIC Italian Celiac Association directory.

For the translation of some texts, artificial intelligence tools may have been used.