Oh, the joy of biting into a perfectly crispy, cheesy slice of pizza without worrying about gluten! Whether you’re managing dietary restrictions or simply exploring healthier options, our roundup of 20 Delicious Gluten-Free Pizza Recipes is here to inspire your next kitchen adventure. From classic margheritas to inventive veggie-packed creations, there’s a slice for every craving. Let’s dive into these mouthwatering recipes that promise all the flavor with none of the gluten.
Cauliflower Crust Gluten Free Pizza
Craving pizza but trying to keep it gluten-free? Say hello to your new best friend: the Cauliflower Crust Gluten-Free Pizza. It’s so good, you’ll forget it’s actually good for you.
Ingredients
- 1 medium head cauliflower, riced (about 3 cups)
- 1 large pasture-raised egg, lightly beaten
- 1/4 cup grated Parmesan cheese
- 1/4 cup shredded mozzarella cheese
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp sea salt
- 1 tbsp extra virgin olive oil
- 1/2 cup sugar-free marinara sauce
- 1/2 cup shredded mozzarella cheese (for topping)
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper.
- Place the riced cauliflower in a microwave-safe bowl and microwave on high for 4 minutes to soften. Let it cool slightly.
- Transfer the cauliflower to a clean kitchen towel and wring out as much moisture as possible. This is crucial for a crispy crust.
- In a mixing bowl, combine the dried cauliflower, beaten egg, Parmesan, mozzarella, oregano, garlic powder, and sea salt. Mix until a dough forms.
- Press the dough onto the prepared baking sheet into a 1/4-inch thick circle. Brush the top with olive oil.
- Bake for 20 minutes, or until the edges are golden and the crust is firm.
- Remove from the oven and spread the marinara sauce evenly over the crust. Sprinkle with the remaining mozzarella cheese.
- Return to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.
- Garnish with torn basil leaves before serving.
So, there you have it—a pizza that’s crispy on the outside, tender on the inside, and packed with flavor. Serve it up with a side of sass and watch it disappear.
Quinoa Gluten Free Pizza Crust
Pizza night just got a gluten-free glow-up with this quinoa crust that’s so good, you’ll forget it’s actually good for you. Who knew health could taste this indulgent?
Ingredients
- 1 1/2 cups cooked quinoa, cooled
- 1/2 cup grated Parmesan cheese
- 1 pasture-raised egg, lightly beaten
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp extra virgin olive oil
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, combine the cooled quinoa, Parmesan cheese, beaten egg, sea salt, and black pepper until the mixture is uniform. Tip: For extra crispiness, press the mixture as thin as possible without creating holes.
- Shape the mixture into a round crust on the prepared baking sheet, about 1/4 inch thick. Tip: Wet your hands slightly to prevent sticking.
- Brush the top of the crust with extra virgin olive oil for a golden finish.
- Bake for 15 minutes, then carefully flip the crust and bake for another 10 minutes until crispy and golden. Tip: Use a large spatula to flip the crust without breaking it.
Bold in flavor and satisfyingly crunchy, this quinoa crust is the perfect base for your favorite toppings. Try it with a smear of pesto and a sprinkle of goat cheese for a gourmet twist that’ll make your taste buds dance.
Almond Flour Gluten Free Pizza
So, you’ve decided to ditch the gluten but not the fun, huh? This Almond Flour Gluten Free Pizza is your ticket to guilt-free indulgence, offering a crispy crust that’ll make you forget all about traditional dough. Let’s dive into this culinary adventure that promises to be as delightful to make as it is to devour.
Ingredients
- 2 cups finely ground almond flour
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp sea salt
- 1 tbsp organic raw honey
- 1 pasture-raised egg, lightly beaten
- 2 tbsp extra virgin olive oil
- 1/2 cup warm water (110°F)
- 1/2 cup homemade marinara sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together almond flour, tapioca flour, xanthan gum, and sea salt until well combined.
- Add the organic raw honey, lightly beaten pasture-raised egg, and extra virgin olive oil to the dry ingredients, mixing until a dough begins to form.
- Gradually add warm water, kneading the dough until it’s smooth and pliable. Tip: If the dough feels too sticky, add a bit more almond flour.
- Roll out the dough between two sheets of parchment paper to your desired thickness, then transfer to the prepared baking sheet.
- Bake the crust for 10 minutes, or until it’s just beginning to golden. Tip: This pre-bake ensures a crispier crust.
- Spread homemade marinara sauce evenly over the pre-baked crust, then sprinkle with shredded mozzarella and grated Parmesan cheese.
- Return the pizza to the oven and bake for an additional 12-15 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with fresh basil leaves before serving. Tip: For an extra flavor kick, drizzle with a bit of olive oil right before serving.
Absolutely divine, this pizza boasts a crust that’s wonderfully crisp with a nutty undertone, paired perfectly with the rich, gooey cheese and vibrant marinara. Try serving it with a side of spicy arugula salad for a contrast that’ll elevate your dining experience to new heights.
Buckwheat Gluten Free Pizza
Miraculously, we’ve cracked the code to a gluten-free pizza that doesn’t taste like cardboard! Buckwheat Gluten Free Pizza is here to save your pizza nights with its nutty flavor and crispy crust that’ll make you forget it’s actually good for you.
Ingredients
- 1 1/2 cups buckwheat flour
- 1/2 cup tapioca starch
- 1 tsp xanthan gum
- 1 tsp sea salt
- 1 tbsp organic cane sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp extra virgin olive oil
- 1 pasture-raised egg, lightly beaten
- 1/2 cup homemade tomato sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- In a small bowl, dissolve the organic cane sugar in warm water (110°F), then sprinkle the active dry yeast on top. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together buckwheat flour, tapioca starch, xanthan gum, and sea salt.
- Make a well in the center of the dry ingredients, then pour in the yeast mixture, extra virgin olive oil, and lightly beaten egg. Stir until a dough forms.
- Tip: If the dough feels too sticky, add a tablespoon of buckwheat flour at a time until manageable.
- Transfer the dough to a lightly floured surface and knead for 3 minutes until smooth. Shape into a ball, cover with a damp cloth, and let it rise in a warm place for 1 hour.
- Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat.
- Roll out the dough on parchment paper to your desired thickness, then spread homemade tomato sauce evenly over the surface.
- Sprinkle shredded mozzarella cheese on top, then transfer the pizza (on the parchment paper) to the preheated pizza stone or baking sheet.
- Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Tip: For an extra crispy crust, broil for the last 2 minutes of baking.
- Garnish with fresh basil leaves before serving.
- Tip: Let the pizza cool for a few minutes before slicing to prevent the toppings from sliding off.
Light as air yet satisfyingly crunchy, this Buckwheat Gluten Free Pizza is a game-changer. Serve it up with a side of spicy arugula salad for a meal that’s as vibrant as it is delicious.
Chickpea Flour Gluten Free Pizza
Oh, the joys of finding a pizza that doesn’t leave you feeling like you’ve just eaten a brick! Our Chickpea Flour Gluten Free Pizza is here to save your dinner plans with its light, crispy crust and endless topping possibilities. Let’s dive into making this game-changer.
Ingredients
- 1 1/2 cups chickpea flour, sifted
- 1/2 tsp sea salt
- 1/4 tsp baking soda
- 1/2 cup water, filtered
- 2 tbsp extra virgin olive oil
- 1 pasture-raised egg, lightly beaten
- 1/2 cup tomato sauce, organic
- 1 cup mozzarella cheese, shredded
- 1/4 cup fresh basil leaves, torn
Instructions
- Preheat your oven to 425°F (218°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted chickpea flour, sea salt, and baking soda until well combined.
- Add the filtered water, extra virgin olive oil, and lightly beaten pasture-raised egg to the dry ingredients. Stir until a smooth batter forms. Tip: Let the batter rest for 5 minutes to allow the chickpea flour to absorb the liquids.
- Pour the batter onto the prepared baking sheet, spreading it into a 10-inch circle with a spatula. Tip: For an extra crispy crust, spread the batter as thinly as possible.
- Bake in the preheated oven for 10 minutes, or until the edges start to golden.
- Remove the crust from the oven and evenly spread the organic tomato sauce over it, leaving a small border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce and return the pizza to the oven for another 10 minutes, or until the cheese is bubbly and slightly browned.
- Garnish with torn fresh basil leaves before slicing. Tip: For a gourmet touch, drizzle with a bit of extra virgin olive oil before serving.
Zesty, with a perfect crunch and a flavor that’ll make you forget it’s gluten-free, this pizza is a winner. Try topping it with arugula and prosciutto for an extra fancy night in.
Gluten Free Margherita Pizza
Mmm, who says you can’t have your pizza and eat it too, especially when it’s a Gluten Free Margherita Pizza that’s as forgiving as your favorite pair of stretchy pants? This beauty is a testament to the fact that gluten-free doesn’t mean flavor-free, with a crust that’s crisp on the outside, tender on the inside, and topped with the classic trio that never lets you down.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp fine sea salt
- 1 tbsp granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp extra-virgin olive oil, plus more for brushing
- 1/2 cup San Marzano tomato sauce
- 8 oz fresh mozzarella cheese, thinly sliced
- 1/4 cup fresh basil leaves, torn
- 1 tbsp grated Pecorino Romano cheese
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, sea salt, and sugar.
- Dissolve the yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Water that’s too hot will kill the yeast, so use a thermometer to ensure accuracy.
- Add the yeast mixture and olive oil to the dry ingredients, stirring until a sticky dough forms.
- Knead the dough on a lightly floured surface for 3 minutes, then shape it into a ball. Tip: Gluten-free dough won’t stretch like traditional dough, so pat it into your desired shape on a parchment-lined baking sheet.
- Brush the dough with olive oil, cover with a damp towel, and let it rise in a warm place for 1 hour.
- Preheat your oven to 425°F. Spread the tomato sauce over the dough, leaving a 1/2-inch border.
- Arrange the mozzarella slices over the sauce and sprinkle with Pecorino Romano.
- Bake for 15-18 minutes, until the crust is golden and the cheese is bubbly. Tip: For an extra crispy crust, place the baking sheet on the lowest oven rack.
- Garnish with fresh basil leaves immediately after baking.
This Gluten Free Margherita Pizza boasts a crust with a satisfying crunch, giving way to a soft interior that’s the perfect canvas for the bright tomato sauce and creamy mozzarella. Tear into it while it’s hot, or get fancy by drizzling with a balsamic reduction for an extra punch of flavor.
Gluten Free Veggie Supreme Pizza
Just when you thought pizza night couldn’t get any better, we’re throwing a gluten-free, veggie-packed party on a crust that’s crispy on the outside, tender on the inside. Who says you can’t have your pizza and eat it too?
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum
- 1 tsp fine sea salt
- 1 tbsp organic cane sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp extra-virgin olive oil
- 1/2 cup homemade tomato sauce
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup crumbled goat cheese
- 1/4 cup thinly sliced red onion
- 1/2 cup roasted red peppers, sliced
- 1/2 cup artichoke hearts, quartered
- 1/4 cup pitted Kalamata olives
- 1 tbsp fresh basil, chiffonade
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, sea salt, and cane sugar.
- Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
- Add the yeast mixture and olive oil to the dry ingredients, stirring until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 3 minutes until smooth.
- Cover the dough with a damp towel and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat.
- Roll out the dough on parchment paper to a 12-inch circle, then spread the tomato sauce evenly over the surface.
- Sprinkle the mozzarella and goat cheese over the sauce, then top with red onion, roasted red peppers, artichoke hearts, and Kalamata olives.
- Transfer the pizza (on the parchment) to the preheated pizza stone or baking sheet and bake for 15-18 minutes, until the crust is golden and the cheese is bubbly.
- Remove from the oven and let it cool for 5 minutes before garnishing with fresh basil.
Zesty, vibrant, and unapologetically loaded, this pizza delivers a symphony of textures from the crisp crust to the melty cheese and tender veggies. Serve it with a side of spicy aioli for dipping, and watch it disappear before your eyes.
Gluten Free BBQ Chicken Pizza
Now, who said gluten-free can’t be finger-licking good? Dive into this BBQ Chicken Pizza that’s so delicious, it’ll make you forget it’s gluten-free. Perfect for those who love a smoky, tangy kick with every bite!
Ingredients
- 1 gluten-free pizza crust (12-inch)
- 1/2 cup smoky BBQ sauce, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup cooked chicken breast, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp extra-virgin olive oil
- 1/2 tsp smoked paprika
Instructions
- Preheat your oven to 425°F (220°C) and lightly brush the pizza crust with extra-virgin olive oil to prevent sogginess.
- Spread 1/4 cup of smoky BBQ sauce evenly over the crust, leaving a 1/2-inch border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce, ensuring even coverage.
- Distribute the diced chicken breast and thinly sliced red onion atop the cheese.
- Drizzle the remaining 1/4 cup of BBQ sauce over the toppings and sprinkle with smoked paprika for an extra smoky flavor.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and the crust edges are golden brown.
- Remove from the oven and let it cool for 2 minutes before garnishing with fresh cilantro.
Absolutely irresistible! The combination of smoky BBQ sauce, tender chicken, and the crispiness of the gluten-free crust creates a symphony of flavors. Serve it up with a side of cool ranch dressing for dipping, and watch it disappear!
Gluten Free Mushroom and Spinach Pizza
Let’s face it, pizza night just got a major upgrade with this gluten-free marvel that’s so good, it’ll make you forget all about traditional dough. Packed with earthy mushrooms and vibrant spinach, this pie is a flavor explosion waiting to happen.
Ingredients
- 1 cup gluten-free all-purpose flour blend
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1 tbsp extra virgin olive oil
- 1/2 cup warm water (110°F)
- 1 tsp active dry yeast
- 1 tsp organic cane sugar
- 1 cup shredded mozzarella cheese
- 1/2 cup ricotta cheese
- 1 cup sliced cremini mushrooms
- 2 cups fresh spinach leaves
- 2 tbsp grated Parmesan cheese
- 1 tbsp garlic-infused olive oil
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (220°C) and place a pizza stone or baking sheet inside to heat.
- In a small bowl, dissolve the sugar in warm water, then sprinkle the yeast on top. Let it sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, and sea salt.
- Add the yeast mixture and olive oil to the dry ingredients, stirring until a dough forms. Tip: The dough should be slightly sticky but manageable. If too wet, add a tablespoon of flour at a time.
- Roll out the dough between two sheets of parchment paper to a 12-inch circle. Remove the top sheet and prick the dough with a fork to prevent bubbling.
- Spread the garlic-infused olive oil over the dough, then evenly distribute the mozzarella, ricotta, mushrooms, and spinach. Sprinkle with Parmesan and red pepper flakes.
- Transfer the pizza (on the parchment paper) to the preheated stone or baking sheet. Bake for 12-15 minutes until the crust is golden and the cheese is bubbly. Tip: Rotate the pizza halfway through for even cooking.
- Let the pizza cool for 2 minutes before slicing. Tip: Use a pizza wheel for clean cuts.
The crust is delightfully crisp with a chewy center, while the toppings meld into a creamy, umami-rich masterpiece. Serve it with a side of spicy arugula salad for a contrast in textures and flavors that’s nothing short of magical.
Gluten Free Hawaiian Pizza
Feeling adventurous? Let’s twist up your pizza night with a Gluten Free Hawaiian Pizza that’s so good, it’ll have you doing the hula in your kitchen. This tropical delight swaps out the traditional dough for a crispy, gluten-free base, topped with all the sweet and savory goodness you crave.
Ingredients
- 1 gluten-free pizza crust (12-inch)
- 1/2 cup organic tomato sauce, no sugar added
- 1 1/2 cups part-skim mozzarella cheese, freshly shredded
- 1/2 cup uncured ham, diced into 1/4-inch pieces
- 1/2 cup fresh pineapple, cut into 1/2-inch chunks
- 2 tbsp extra virgin olive oil
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp dried oregano
Instructions
- Preheat your oven to 425°F (218°C) to ensure a crispy crust.
- Brush the gluten-free pizza crust evenly with extra virgin olive oil to prevent sogginess.
- Spread the organic tomato sauce over the crust, leaving a 1/2-inch border for the crust.
- Sprinkle the freshly shredded mozzarella cheese evenly over the sauce.
- Distribute the diced uncured ham and fresh pineapple chunks evenly across the pizza.
- Season with sea salt, freshly ground black pepper, garlic powder, and dried oregano for a flavor boost.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
- Let the pizza cool for 2 minutes before slicing to allow the cheese to set.
Every bite of this Gluten Free Hawaiian Pizza is a perfect balance of juicy pineapple, savory ham, and melty cheese on a crisp crust. Serve it with a side of chili flakes for those who like a little extra kick, or enjoy it as is for a taste of the tropics at home.
Gluten Free Pepperoni Pizza
Ever had one of those days where only pizza will do, but your tummy throws a tantrum at gluten? Fear not, my dough-deprived friends, because this Gluten Free Pepperoni Pizza is about to become your new bestie—crispy, cheesy, and utterly rebellious against the notion that gluten-free means flavor-free.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum
- 1 tbsp granulated sugar
- 1 tsp fine sea salt
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 1 tbsp extra-virgin olive oil
- 1/2 cup tomato sauce, preferably San Marzano
- 1 1/2 cups shredded mozzarella cheese
- 30 slices pepperoni
- 1 tbsp fresh basil, chiffonade
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, sugar, and sea salt.
- Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Water that’s too hot will kill the yeast, so use a thermometer.
- Add the yeast mixture and olive oil to the dry ingredients, stirring until a sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 3 minutes until smooth. Tip: Gluten-free dough won’t stretch like traditional dough, so don’t overwork it.
- Preheat your oven to 425°F and let the dough rest for 10 minutes covered with a damp towel.
- Roll out the dough on parchment paper to a 12-inch circle, then par-bake for 8 minutes.
- Spread tomato sauce evenly over the crust, leaving a 1/2-inch border, then sprinkle with mozzarella and arrange pepperoni on top.
- Bake for 12-15 minutes until the cheese is bubbly and the crust edges are golden. Tip: For extra crispiness, broil for the last 2 minutes.
- Garnish with fresh basil before slicing.
This pizza boasts a crust that’s surprisingly crisp with a tender interior, while the pepperoni adds a spicy kick that dances beautifully with the creamy mozzarella. Try serving it with a side of garlic-infused olive oil for dipping, because why not?
Gluten Free Four Cheese Pizza
Brace yourselves, cheese lovers, because we’re about to dive fork-first into a gluten-free four cheese pizza that’s so indulgent, it’ll make your taste buds throw a party. Perfect for those who thought gluten-free meant flavor-free, this pizza is a game-changer with its melty, cheesy goodness.
Ingredients
- 1 1/2 cups gluten-free pizza dough
- 1/2 cup marinara sauce, preferably San Marzano tomato-based
- 1/4 cup whole milk ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup crumbled goat cheese
- 1 tbsp extra virgin olive oil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat up for at least 30 minutes for optimal crust crispiness.
- On a lightly floured surface, roll out the gluten-free pizza dough into a 12-inch circle, ensuring an even thickness throughout to avoid uneven cooking.
- Brush the edges of the dough with extra virgin olive oil to create a golden, crispy crust.
- Spread the marinara sauce evenly over the dough, leaving a 1-inch border for the crust.
- Dollop the ricotta cheese over the sauce, then sprinkle the mozzarella, Parmesan, and goat cheese evenly across the pizza.
- Season with dried oregano and crushed red pepper flakes for an herby kick.
- Transfer the pizza to the preheated pizza stone or baking sheet and bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Let the pizza cool for 2 minutes before slicing to allow the cheese to set slightly, preventing a saucy slide-off.
This gluten-free four cheese pizza boasts a crispy crust with a tender interior, topped with a harmonious blend of creamy, tangy, and sharp cheeses. Serve it with a drizzle of truffle oil or a side of spicy honey for an extra layer of decadence.
Gluten Free Pesto and Tomato Pizza
Feast your eyes (and soon, your taste buds) on this gluten-free marvel that’s about to make your pizza night a whole lot greener and guilt-free. Who said gluten-free can’t be gourmet? This pesto and tomato pizza is here to prove the naysayers wrong with its vibrant flavors and crispy crust.
Ingredients
- 1 cup gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1 tbsp extra-virgin olive oil
- 1/2 cup warm water (110°F)
- 1 tsp active dry yeast
- 1 tsp honey
- 1/2 cup homemade basil pesto
- 1 cup heirloom cherry tomatoes, halved
- 1/2 cup fresh mozzarella pearls
- 1/4 cup grated Parmigiano-Reggiano
- Fresh basil leaves, for garnish
Instructions
- In a large mixing bowl, whisk together gluten-free all-purpose flour, xanthan gum, and sea salt.
- In a separate bowl, combine warm water, active dry yeast, and honey. Let sit for 5 minutes until frothy.
- Add yeast mixture and extra-virgin olive oil to dry ingredients. Mix until a dough forms.
- Knead dough on a lightly floured surface for 3 minutes until smooth. Tip: If dough is too sticky, add a sprinkle more flour.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
- Preheat oven to 425°F. Roll out dough on parchment paper to a 12-inch circle.
- Spread homemade basil pesto evenly over the dough, leaving a 1-inch border.
- Arrange heirloom cherry tomatoes and mozzarella pearls on top. Sprinkle with grated Parmigiano-Reggiano.
- Bake for 15-18 minutes until crust is golden and cheese is bubbly. Tip: For extra crispiness, bake directly on the oven rack.
- Garnish with fresh basil leaves before serving. Tip: Let pizza cool for 2 minutes before slicing to prevent toppings from sliding off.
Marvel at the crispy yet chewy crust, the burst of juicy tomatoes, and the creamy, melty cheese that makes this pizza a masterpiece. Serve it with a side of sass and a glass of chilled white wine for the ultimate gluten-free dining experience.
Gluten Free Sausage and Pepper Pizza
Today’s the day we ditch the gluten but keep all the flavor with a dish that’s sure to make your taste buds dance—gluten-free sausage and pepper pizza. Trust me, your pizza night just got a major upgrade, and no one will miss the gluten with this showstopper on the table.
Ingredients
- 1 gluten-free pizza crust (pre-baked, 12-inch)
- 1/2 cup organic tomato sauce
- 1 cup shredded mozzarella cheese (from grass-fed cows)
- 1/2 cup cooked Italian sausage (free-range, crumbled)
- 1/2 cup bell peppers (mixed colors, thinly sliced)
- 1 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (218°C) to ensure a crispy crust.
- Brush the pre-baked gluten-free pizza crust with extra virgin olive oil for a golden finish.
- Spread the organic tomato sauce evenly over the crust, leaving a small border for the edges.
- Sprinkle the shredded mozzarella cheese over the sauce, covering it completely.
- Distribute the crumbled free-range Italian sausage and thinly sliced bell peppers atop the cheese.
- Season with dried oregano, garlic powder, and crushed red pepper flakes for a flavor kick.
- Bake in the preheated oven for 12-15 minutes, or until the cheese is bubbly and slightly golden.
- Let the pizza cool for 2 minutes before slicing to allow the cheese to set perfectly.
Mouthwatering doesn’t even begin to cover it—this pizza boasts a crispy crust, a gooey cheese pull, and a spicy-sweet flavor profile that’s downright addictive. Serve it up with a side of homemade garlic-infused olive oil for dipping, and watch it disappear before your eyes.
Gluten Free Buffalo Chicken Pizza
Savvy foodies, brace yourselves for a gluten-free twist on a classic that’ll make your taste buds do a happy dance. This Buffalo Chicken Pizza is a fiery, cheesy masterpiece that’s about to become your new obsession, proving that gluten-free doesn’t mean flavor-free.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1 tbsp organic cane sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 2/3 cup warm water (110°F)
- 1 tbsp extra-virgin olive oil
- 1 cup shredded cooked chicken (preferably free-range)
- 1/2 cup buffalo sauce
- 1 1/2 cups shredded mozzarella cheese (organic, if possible)
- 1/4 cup crumbled blue cheese
- 2 tbsp unsalted butter, melted
- 1/4 cup diced celery
- 2 tbsp chopped fresh cilantro
Instructions
- In a large mixing bowl, whisk together the gluten-free flour blend, xanthan gum, sea salt, and organic cane sugar until well combined.
- Dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy. Tip: Water that’s too hot can kill the yeast, so use a thermometer for accuracy.
- Add the yeast mixture and extra-virgin olive oil to the dry ingredients, stirring until a dough forms. Knead the dough on a lightly floured surface for 3 minutes until smooth.
- Cover the dough with a damp towel and let it rise in a warm place for 1 hour, or until doubled in size. Tip: For a quicker rise, place the bowl in a slightly warmed oven.
- Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet.
- Roll out the dough on the prepared pan to your desired thickness, then pre-bake for 5 minutes to ensure a crispier crust.
- In a medium bowl, toss the shredded chicken with buffalo sauce until evenly coated.
- Spread the buffalo chicken mixture over the pre-baked crust, then sprinkle with mozzarella and blue cheese.
- Drizzle the melted butter over the top and bake for 12-15 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy edge, broil for the last 2 minutes.
- Garnish with diced celery and chopped cilantro before slicing. Serve immediately for the best texture and flavor.
Absolutely irresistible, this pizza boasts a perfect harmony of spicy, tangy, and creamy flavors atop a surprisingly sturdy yet tender gluten-free crust. Try serving it with extra buffalo sauce on the side for those who dare to dial up the heat.
Gluten Free Mediterranean Pizza
Picture this: a pizza so delightfully gluten-free, it’ll make your taste buds dance the Mediterranean tango. Who said gluten-free can’t be gourmet? Not us!
Ingredients
- 1 1/2 cups gluten-free all-purpose flour blend
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1 tbsp extra-virgin olive oil
- 1/2 cup warm water (110°F)
- 1 tsp active dry yeast
- 1 tsp organic cane sugar
- 1/2 cup homemade tomato sauce
- 1 cup shredded mozzarella cheese (from grass-fed cows)
- 1/4 cup crumbled feta cheese
- 1/4 cup pitted Kalamata olives, sliced
- 1/4 cup roasted red peppers, julienned
- 1 tbsp fresh oregano leaves
- 1 tbsp fresh basil leaves, chiffonade
Instructions
- In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
- In a large mixing bowl, whisk together gluten-free flour blend, xanthan gum, and sea salt.
- Add olive oil and yeast mixture to dry ingredients. Mix until a dough forms. Tip: The dough should be slightly sticky but manageable. If too wet, add a tablespoon of flour at a time.
- Cover dough with a damp cloth and let rise in a warm place for 1 hour, or until doubled in size.
- Preheat oven to 425°F. Roll out dough on a parchment-lined baking sheet to a 12-inch circle.
- Spread tomato sauce evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella, then top with feta, olives, and red peppers.
- Bake for 15-18 minutes, until crust is golden and cheese is bubbly. Tip: For an extra crispy crust, place the baking sheet on the lowest oven rack.
- Garnish with fresh oregano and basil immediately after baking. Tip: Let the pizza sit for 2 minutes before slicing to allow the cheese to set.
Unbelievably, this pizza boasts a crispy crust with a chewy center, topped with the vibrant flavors of the Mediterranean. Serve it with a side of garlic-infused olive oil for dipping, and watch it disappear before your eyes.
Gluten Free Taco Pizza
Dive into a culinary adventure where tacos and pizza collide in a gluten-free fiesta that’ll make your taste buds dance! This Gluten Free Taco Pizza is a game-changer, blending the best of both worlds with a crispy crust, savory toppings, and a sprinkle of fun.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 tsp xanthan gum
- 1/2 tsp sea salt
- 1 tbsp organic cane sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 3/4 cup warm water (110°F)
- 2 tbsp extra virgin olive oil
- 1/2 lb ground beef, 85% lean
- 1 tbsp taco seasoning
- 1/2 cup refried beans
- 1 cup shredded sharp cheddar cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced black olives
- 2 tbsp chopped fresh cilantro
- 1/4 cup sour cream
Instructions
- In a large bowl, whisk together gluten-free all-purpose flour, xanthan gum, sea salt, and organic cane sugar.
- Dissolve active dry yeast in warm water (110°F) and let sit for 5 minutes until frothy. Tip: Water that’s too hot can kill the yeast, so use a thermometer for accuracy.
- Stir yeast mixture and extra virgin olive oil into dry ingredients until a dough forms. Knead for 3 minutes until smooth.
- Cover dough and let rise in a warm place for 30 minutes until doubled in size. Tip: Placing the bowl in an oven with the light on creates the perfect warm environment.
- Preheat oven to 425°F. Roll out dough on a parchment-lined baking sheet into a 12-inch circle.
- Bake crust for 10 minutes until lightly golden. Tip: Prick the dough with a fork before baking to prevent bubbles.
- While crust bakes, brown ground beef in a skillet over medium heat. Drain fat and stir in taco seasoning.
- Spread refried beans over pre-baked crust, then top with seasoned beef, shredded sharp cheddar cheese, diced tomatoes, and sliced black olives.
- Return pizza to oven and bake for 8-10 minutes until cheese is melted and bubbly.
- Garnish with chopped fresh cilantro and dollops of sour cream before serving.
Just imagine the crunch of the gluten-free crust giving way to the creamy refried beans and zesty taco beef, all topped with the cool tang of sour cream. Serve this masterpiece with a side of guacamole for an extra layer of deliciousness.
Gluten Free Butternut Squash Pizza
Who knew that ditching gluten could lead to such a deliciously rebellious pizza night? This butternut squash pizza is here to prove that gluten-free doesn’t mean flavor-free, with a crust that’s crispy on the outside, tender on the inside, and topped with a symphony of autumnal goodness.
Ingredients
- 1 cup gluten-free all-purpose flour, sifted
- 1/2 cup roasted butternut squash puree
- 1 tbsp extra virgin olive oil
- 1 tsp active dry yeast
- 1/2 tsp sea salt
- 1/4 cup warm water (110°F)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup crumbled goat cheese
- 1 tbsp fresh sage, finely chopped
- 1/2 tsp crushed red pepper flakes
Instructions
- In a small bowl, dissolve the active dry yeast in warm water (110°F) and let it sit for 5 minutes until frothy.
- In a large mixing bowl, combine the sifted gluten-free all-purpose flour, roasted butternut squash puree, extra virgin olive oil, sea salt, and the yeast mixture. Stir until a dough forms.
- Knead the dough on a lightly floured surface for 3 minutes until smooth. Tip: If the dough is too sticky, add a tablespoon of gluten-free flour at a time until manageable.
- Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 425°F and lightly grease a pizza pan or baking sheet.
- Roll out the dough on the prepared pan to your desired thickness. Tip: For a crispier crust, roll it thinner; for a chewier crust, keep it thicker.
- Bake the crust for 10 minutes before adding toppings to ensure it’s perfectly crisp.
- Evenly distribute the shredded mozzarella cheese, crumbled goat cheese, fresh sage, and crushed red pepper flakes over the pre-baked crust.
- Return the pizza to the oven and bake for an additional 12-15 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and let it cool for 2 minutes before slicing. Tip: Letting it rest prevents the toppings from sliding off.
Unbelievably, this pizza boasts a crust with a golden crispness that gives way to a soft, flavorful interior, while the toppings offer a creamy, tangy, and slightly spicy contrast. Serve it with a drizzle of honey for a sweet and savory twist that’ll have everyone asking for seconds.
Gluten Free Artichoke and Olive Pizza
So, you’ve decided to embark on a culinary adventure that’s as rebellious as it is delicious—ditching the gluten but keeping all the flavor. Let’s dive into a pizza that’s anything but ordinary, with artichokes and olives stealing the show.
Ingredients
- 1 cup gluten-free pizza dough, pre-made
- 1/2 cup marinara sauce, preferably organic
- 1 cup shredded mozzarella cheese, part-skim
- 1/2 cup artichoke hearts, marinated and quartered
- 1/4 cup Kalamata olives, pitted and sliced
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat your oven to 425°F (218°C) to ensure a crispy crust.
- Roll out the gluten-free pizza dough on a floured surface to a 12-inch diameter, aiming for an even thickness to avoid uneven cooking.
- Transfer the dough to a pizza stone or baking sheet lined with parchment paper for easy removal.
- Brush the dough lightly with 1 tablespoon of extra virgin olive oil to create a barrier that keeps the sauce from making the crust soggy.
- Spread the marinara sauce evenly over the dough, leaving a 1/2-inch border for the crust.
- Sprinkle the shredded mozzarella cheese over the sauce, ensuring full coverage for that perfect melt.
- Distribute the artichoke hearts and Kalamata olives evenly across the pizza for a balanced flavor in every bite.
- Drizzle the remaining tablespoon of extra virgin olive oil over the top, then sprinkle with dried oregano, garlic powder, and crushed red pepper flakes for that aromatic kick.
- Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
- Let the pizza cool for 2 minutes before slicing to allow the cheese to set, preventing a saucy slide-off.
Gluten-free never tasted so good! This pizza boasts a crispy crust with a chewy center, topped with the tangy punch of artichokes and the salty depth of olives. Serve it with a side of arugula tossed in lemon vinaigrette for a fresh contrast.
Gluten Free Sweet Potato Crust Pizza
Let’s face it, pizza night just got a major upgrade with this gluten-free sweet potato crust that’s so good, you’ll forget it’s actually good for you. Who knew sneaking veggies into your diet could taste this delicious?
Ingredients
- 2 cups mashed sweet potato, cooled
- 1 cup almond flour
- 1 pasture-raised egg, lightly beaten
- 1 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/4 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup marinara sauce
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed sweet potato, almond flour, beaten egg, olive oil, sea salt, garlic powder, and dried oregano until a dough forms. Tip: The dough should be sticky but manageable; if too wet, add a bit more almond flour.
- Transfer the dough to the prepared baking sheet and press it into a 12-inch circle, about 1/4-inch thick. Tip: Wet your hands slightly to prevent sticking.
- Bake the crust for 20 minutes, or until the edges start to golden. Tip: This pre-baking step ensures a crispy crust that can hold your toppings.
- Remove the crust from the oven and spread the marinara sauce evenly over the top, leaving a small border for the crust.
- Sprinkle the grated Parmesan and shredded mozzarella cheeses over the sauce.
- Return the pizza to the oven and bake for an additional 10-12 minutes, or until the cheese is bubbly and slightly golden.
- Garnish with fresh basil leaves before slicing and serving.
Perfectly crispy on the outside with a subtly sweet and savory flavor, this pizza is a game-changer. Try topping it with arugula and a drizzle of balsamic glaze for an extra gourmet touch.
Conclusion
Delightful as they are diverse, these 20 gluten-free pizza recipes prove healthy eating doesn’t mean sacrificing flavor. Whether you’re gluten-intolerant or simply exploring healthier options, there’s a pizza here to satisfy every craving. We’d love to hear which recipes become your favorites—drop us a comment below! And if you found this roundup helpful, please share the love by pinning it on Pinterest. Happy cooking!
Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.