MY WIFE’S FAVORITE PIZZA RECIPE (Homemade Thin Crust Gluten Free Pizza)
To get 10% off your first month go to As someone with a gluten intolerant spouse, this recipe has been a LONG time coming. But a really good homemade gluten free thin crust pizza has been somewhat elusive until now. Lorn and I are very excited to share this one with you. It’s thin, crispy, and just tastes like good pizza.
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🔪MY GEAR:
PIZZA TRAY: z
PIZZA STEEL: N
METAL PIZZA PEEL: y
BOOS BLOCK CUTTING BOARD: D
ESCALI DIGITAL SCALE:
HALF SHEET PAN + RACK:
IMMERSION BLENDER: 2
KITCHEN AID MIXER: 4
QUARTER SHEET PAN + RACK: x
MY FAV STAINLESS BOWL: 6
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RECIPE – makes 2 pizzas + extra sauce
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DOUGH
▪220g or 1c warm water (86F/30c)
▪7g or 2 1/4tsp instant yeast
▪3g or 2/3 tsp baking soda
▪8g or 2tsp sugar
▪5g or 1 tsp salt
▪15g or 1 1/4Tbsp olive oil
▪360g or 3c gluten free ap flour (i recommend king arthur or bob’s red mill 1 to 1)
Into a medium/large bowl, add water, yeast, baking soda, sugar, salt, olive oil, and flour. Stir to combine. Once a ball begins to form, switch to using a soaking wet hand to finish mixing until a ball is formed. Cover and allow to “rise” on the counter for 90 minutes.
Divide dough ball into two even (300g) pieces, then round and form into a ball. Feel free to add a touch of extra water if the ball is still crumbly. Oil two pieces of parchment and place the ball in between them (oiled sides toward the dough). Use a large flat surface to press out the dough ball into a wide round, then use a rolling pin (or wine bottle) to press the dough into a 12” round as shown @2:52.
SAUCE (makes enough for six 12” pizzas)
▪1 28oz can nice crushed tomatoes
▪12g or 2 tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or 1tsp onion powder
▪2g or 1tsp garlic powder
▪1g or 1/2tsp Chile flake
▪1g or heaping 1/2tsp dried basil
▪1g or heaping 1/2tsp dried oregano
▪100g or 1/3c tomato paste
Add all ingredients to a high sided container and spin with an immersion blender for 20-30sec.
TOPPINGS
▪1 lb or 1/2kg block part skim aged mozzarella, shredded
▪8oz or 1/4 kg fresh mozzarella, cubed
▪Pepperonis (or any other toppings you’d like)
Preheat oven to 550F/287C and place pizza steel or stone on the middle rack.
To build your pizza, I recommend using a knife to create a raised crust edge as shown @7:52. Add about 3 spoonfuls of sauce and spread edge to edge. Follow with the fresh mozzarella, breaking it down as you go. Follow with the shredded mozz and pepperonis. Slide the dough (and parchment underneath) onto a pizza peel and load it on to the preheated pizza steel/stone. Bake for 7min at 550F/287C. After 7min, remove the first pizza while you bake your second pizza for 7min. Remove pizza 1 from parchment and load directly onto pizza steel. Bake for 2 min. Repeat with pizza 2.
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#glutenfree #glutenfreepizza #pizzabliss
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Recipe Video:
