BEST gluten free pizza

Here’s a gold-standard gluten-free pizza that actually tastes like real pizza — chewy edges, crisp bottom, soft center — without the cardboard vibe some GF crusts have.

Best Gluten-Free Pizza

Ingredients

For the Dough

• 2 cups (260g) gluten-free all-purpose flour blend (with xanthan gum — or add 1 tsp if your blend doesn’t include it)

• 1 tbsp instant yeast

• 1 tbsp sugar or honey

• 1 tsp salt

• ¾ cup (180ml) warm water (about 105°F / 40°C)

• 2 tbsp olive oil

• 1 tsp apple cider vinegar (optional, helps with elasticity)

For the Toppings (customize as you like)

• ½ cup pizza sauce

• 1–1½ cups shredded mozzarella cheese

• Favorite toppings (pepperoni, mushrooms, olives, peppers, etc.)

Instructions

1. Activate Yeast (Quick Boost)

   • In a cup, mix warm water, yeast, and sugar/honey. Let sit for 5–7 minutes until foamy.

2. Make Dough

   • In a mixing bowl, whisk together flour and salt.

   • Add olive oil, vinegar, and yeast mixture. Stir until combined — dough will be softer than wheat dough but should hold shape.

3. First Rise

   • Cover bowl loosely with plastic wrap or a damp towel. Let dough rise for 30–40 minutes in a warm spot until puffy.

4. Preheat Oven

   • Set to 450°F (230°C). Place a pizza stone or baking sheet inside to preheat for a crisp base.

5. Shape Crust

   • Place dough on parchment paper. Lightly oil hands and press into a 10–12 inch circle, about ¼ inch thick. Don’t worry if edges look rustic — rustic is artisanal’s cooler cousin.

6. Par-Bake

   • Slide parchment with crust onto the hot stone/baking sheet. Bake 7–8 minutes until just set but not browned.

7. Top & Bake

   • Add sauce, cheese, and toppings. Return to oven for 8–10 minutes until cheese is bubbly and crust is golden at edges.

8. Serve

   • Cool 2–3 minutes, then slice. Eat while warm — that’s when the GF magic is strongest.

Pro Tips for Extra Greatness

• Brush crust edges with olive oil + garlic powder before baking.

• If you like thin-crisp pizza, roll dough thinner and bake slightly longer.

• For a chewier, airy crust, replace 2 tbsp water with yogurt or buttermilk.