The WORLD’S BEST Gluten Free Pizza Recipe

Yes! You heard right! The WORLD’S BEST Gluten Free Pizza Recipe! Right here. Right now.

In my last post, I shared my secrets to phenomenal yum in the WORLD’S BEST homemade pizza recipe. I took time to develop that recipe and perfect it to a higher level of crazy goodness.

Gluten Free?

Last year, I made the decision to give up gluten in my diet. There are a lot of people making the switch these days, for a lot of different reasons. Although I don’t have Celiac Disease, I am prone to inflammatory conditions. I won the genetic lottery when I tested positive for a gene linked to inflammation in the body.

In my research, I discovered that wheat and gluten can be linked to that inflammation. I figured that it was worth a shot to go gluten free. It’s a year later and I feel much better. 

My gluten free philosophy doesn’t involve replacing everything in my diet with a “gluten free” counterpart. Often, gluten free foods are filled with toxic ingredients that can be just as damaging. Instead, I focus on eliminating those items from my diet.

For example, I don’t eat sandwiches; I eat meat and cheese rollups! I don’t eat toast and cereal; I eat eggs and sausage. It all seemed daunting at first, but now it is just the way I eat.

The Quest for GREAT Pizza

There are only a few items that I felt the need to find a good gluten free substitute. One of the things that I was most upset about losing was my fabulous homemade pizza. I was determined to find a good recipe that would fit into my new way of eating.

I went through trials and testings with so many gluten free options. Most of them came out tasting more like cardboard than pizza. Ick!

Finally, I ran across Bob’s Red Mill Gluten Free Pizza Crust Mix. I will be honest – the first time I used this crust was an EPIC FAIL. I was used to the thick and airy crust of my glutened pizza. So, I used this new dough to make a nice thick crust. Bad idea!

Gluten free products are so much heavier than their glutened counterparts. I could eat maybe one piece of the pizza. It just tasted like TOO MUCH crust. I was about to give up, but the pizza crust mix made so much that I had extra dough. I figured I might as well try again.

For the second round, I went much thinner. I put the sauce and toppings to the edge. I made it more like a flatbread pizza. The taste was so yummy and comparable to my other homemade pizza recipe, I knew I had found a winner.

The World’s Best Gluten Free Pizza Recipe

Serving Size:  1 Large Cookie Sheet Sized Pizza

You will need:

• Bob’s Red Mill Gluten Free Pizza Crust Mix
• 1 Jar Pizza Sauce (Prego Pizzeria Sauce…or Publix brand in a pinch)
• 1 Pkg Shredded Mozzarella Cheese (Sargento Whole Milk Mozzarella)
• 1 Pkg Pepperoni (Boar’s Head Turkey Pepperoni)
• 1 Green Pepper (Fresh & Organic, if possible)
• 1 Pkg Mushrooms (Fresh & Organic, if possible…or Publix Baby Bella Mushrooms)
• 1 TBS Butter (Amish butter or Kerrygold)
• 1 Clove Garlic (Fresh & Organic, if possible)
• Italian Herb Seasoning (McCormick Italian Herb Seasoning Grinder)
• Grated Parmesan Cheese
• Olive Oil Spray
• Cookie Sheet

Step 1 – Make the Dough

Follow the instructions to make the pizza dough. It will need time to rest and rise. So, make sure you do this step BEFORE your “hanger” (hungry anger) gets the best of you!

Step 2 – Preheat & Prep the Produce

Preheat the oven to 450.

Wash and prep the produce. Cut the peppers and slice the mushrooms, if needed. Put each in separate bowls with just a little bit of water.

Microwave for just a few minutes until crispy tender and vibrant in color. No mushy veggies. On my microwave, it takes 3 minutes for the mushrooms and 2 minutes for the peppers.

Drain the excess water and set aside to cool.

Step 3 – Dough Magic

Spray your cookie sheet with the olive oil spray.

For one large cookie sheet sized pizza, use half of the dough. Form the dough to the perfect shape.

I like to use 1/3 of the dough and make a smaller rectangle pizza and eight small gluten free breadsticks. My personal pizza takes up about half of a cookie sheet and I use the other side for breadsticks.

Gluten Free Dough Tip: Do you remember working with clay in your art class as a kid? This is basically the same thing. Gluten free dough is super sticky UNLESS you have water on your hands. I keep a small bowl of water nearby to keep my hands wet while I’m working with the dough. Put your ball of dough on the cookie sheet and then start spreading and shaping it like you would clay. Keep pressing it out until it is the desired shape and thickness. 

Bob’s Red Mill Bonus:  One package of this stuff makes a LOT of dough. I divide it into three balls. I use one ball to make a personal pizza for me (4 pieces for dinner and 2 pieces for a yummy leftover lunch) and eight small breadsticks to split with the family. I wrap the other two balls individually in plastic wrap, put into a freezer bag, and stick those babies in the freezer. The next time I want some pizza, I simply thaw out the dough and start at Step 2! For a large gluten free family, one package of this pizza crust mix could easily make two large cookie sheet sized pizzas. 

Step 4 – Buttery Goodness

Mince or finely chop your garlic. In a small bowl, add the butter, garlic, and about 1/2 tsp of Italian Herb Seasoning. I use the grinder seasoning, so I just grind it until it looks good!

Warm it up in the microwave for about 15-30 seconds until melted. Then use a brush to paint it all over the pizza dough.

Sprinkle the dough lightly with grated parmesan cheese, especially in the areas where there might be more butter. This keeps the buttery taste without it being greasy.

Step 5 – Put it in the Oven

Put the pizza in the oven on the bottom rack. Cook the dough until it is just done. You want it to be cooked enough that you could eat it right now. It should be lightly browned and not doughy in the center.

In my oven, this takes about 10-12 minutes. Depending on your oven, this could vary. I would start out at 6-8 minutes and then check every minute or so until it is perfect.

Step 6 – For the LOVE of Toppings

Now is the time to make a majestic tower of toppings on your pizza. The amount of toppings in the ingredient list would be perfect for a large cookie sheet sized pizza. Since I make a personal sized pizza, I use about half of those toppings. Of course, I am usually making it at the same time that I’m making  the regular pizza for my fellas…so it all works out!

My official topping philosophy is to ensure that there is a little bit of everything in each bite. Here is the order of yum:

1. Pizza sauce – Spread the sauce toward the edges of the crust. For my personal sized pizza, I use about 1/4 of a jar of sauce. If you are a saucy person, save any remaining sauce to warm up and use a dipping sauce.
2. Pepperoni – Completely cover the pizza with a layer of pepperoni.
3. Cheese – Lightly sprinkle some cheese.
4. More Pepperoni – Put more pepperoni evenly on top of the pizza.
5. Mushrooms – Spread evenly around the pizza.
6. Green Peppers – Give each mushroom a green pepper friend.
7. More Cheese – Sprinkle the rest of the cheese evenly across the pizza.
8. Italian seasoning – Sprinkle a little seasoning around.

Step 7 – Melt that Cheese

Put the pizza back in the oven on the middle rack. Since the dough is already cooked, you are just trying to melt the cheese and warm up the toppings. It is done with the cheese creates a gooey layer of yum across the top. In my oven, this takes about 5 minutes.

If you made the breadsticks, top them with the rest of the garlic butter mixture. Then generously sprinkle grated parmesan cheese on top.

I always try to let it all set for about 5 minutes after it comes out of the oven to make it easier to cut and serve. But honestly, I don’t think I’ve ever lasted the entire 5 minutes. It smells so good that I just can’t help myself!

You can top it with parmesan or red pepper. You can serve it with gluten free beer. My two favorites are Omission or Daura Damm.

So, there you go >>> The World’s Best Gluten Free Pizza Recipe! If you are able to make it with the ingredients I suggested then I absolutely guarantee you will LOVE it!

Do you have any fabulous gluten free recipes? Let me know because I am always on the lookout for some yummy new recipes.

Peace, Love & Happiness,

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