Introduction

Pizza night just got a whole lot better with this Gluten-Free Pizza recipe! Say goodbye to store-bought gluten-free crusts that crumble under pressure and hello to a homemade crust that’s crispy on the outside, tender on the inside, and full of flavor. Crafted with a mix of wholesome ingredients, including a flaxseed meal binder and a perfectly spiced gluten-free flour blend, this recipe promises a pizza that rivals your favorite pizzeria.

This gluten-free pizza is topped with fresh grape tomatoes, briny olives, gooey buffalo mozzarella, and a sprinkling of Parmesan cheese for an explosion of taste in every bite. Whether you’re catering to dietary restrictions or simply exploring gluten-free cooking, this pizza is a winner. The recipe is customizable too—swap in your favorite veggies, meats, or vegan alternatives for a pie that suits everyone’s preferences.

Perfect for weeknight dinners, family gatherings, or even a solo indulgence, this gluten-free pizza is as versatile as it is delicious. Pair it with a crisp green salad and a glass of wine, and you’ve got a gourmet meal that’s quick, easy, and unforgettable. Let’s roll up our sleeves and get ready to bake a pizza masterpiece!

Ingredients List

For the Dough:

  • 7 grams flaxseed meal (about 1 tablespoon)
  • 500 grams gluten-free flour blend (about 4 cups, store-bought or homemade)
  • 1½ teaspoons kosher salt
  • 15 grams active-dry yeast (about 4 teaspoons)
  • ¼ cup extra virgin olive oil, more as needed
  • Cornmeal for dusting

For the Toppings:

  • 2 garlic cloves, thinly sliced
  • ½ cup grape tomatoes, halved lengthwise
  • â…“ cup roughly chopped olives
  • ½ pound buffalo or regular mozzarella, sliced
  • ½ cup grated Parmesan cheese
  • Crushed red chile flakes, to taste
  • Flaky sea salt (optional)

Step-by-Step Instructions

1. Prepare the Flaxseed Paste

  • Combine flaxseed meal with 2 tablespoons of boiling water in a small bowl. Whisk quickly until a thick paste forms. Let it cool.

2. Mix the Dough

  • In a stand mixer fitted with the paddle attachment, combine the gluten-free flour blend and salt.
  • In a separate bowl, gently stir together the yeast, olive oil, and ½ cup of warm water. Let it sit for 5 minutes to activate the yeast.

3. Combine Ingredients

  • Add the cooled flaxseed paste to the flour mixture. With the mixer on low speed, slowly pour in the yeast mixture. Increase the speed to medium and mix until the dough comes together into a soft ball. If the dough is too dry, add more warm water a tablespoon at a time.

4. Let the Dough Rise

  • Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until it doubles in size.

5. Preheat the Oven

  • Preheat your oven to 450°F (232°C). Place a pizza stone on the top rack or prepare a pizza tray by dusting it with gluten-free cornmeal.

6. Shape the Dough

  • Divide the dough into two portions. Roll each piece between two sheets of parchment paper into a ¼-inch thick circle. Remove the top parchment layer and transfer the dough to the pizza stone or tray.

7. Pre-Bake the Crust

  • Brush the top of the dough with olive oil and bake for 8–10 minutes, or until the edges are lightly browned.

8. Add Toppings and Bake Again

  • Remove the crust from the oven and layer it with garlic slices, grape tomatoes, olives, mozzarella, Parmesan cheese, and a sprinkle of chile flakes. Drizzle with olive oil.
  • Return the pizza to the oven and bake for an additional 8 minutes, or until the cheese is melted and bubbling.

9. Serve

  • Repeat the process with the second crust. Let the pizzas cool slightly before slicing. Sprinkle with flaky sea salt, if desired, and serve immediately.

Tips for Success

  1. Use a Gluten-Free Flour Blend: A blend with xanthan gum or guar gum helps mimic the elasticity of regular dough.
  2. Preheat Your Stone or Tray: This ensures a crisp crust.
  3. Keep Dough Hydrated: Gluten-free dough tends to dry out, so add water as needed during mixing.

Recipe Variations

  1. Vegan Option: Swap mozzarella and Parmesan for vegan cheese and use aquafaba (chickpea water) instead of flaxseed paste.
  2. Protein Boost: Add grilled chicken or turkey pepperoni.
  3. Extra Veggies: Include mushrooms, spinach, or bell peppers for added nutrients.

Serving Suggestions

  • Pair with a crisp Caesar salad or roasted vegetables.
  • Serve with a glass of sparkling water, wine, or iced tea.

Storage & Reheating Instructions

  • Refrigerating: Store leftovers in an airtight container for up to 3 days.
  • Freezing: Wrap slices individually in plastic wrap and freeze for up to 1 month.
  • Reheating: Warm in a 350°F oven for 5–7 minutes or microwave briefly.

Nutrition Information

Per Serving (based on 4 servings):

  • Calories: 320 kcal
  • Protein: 12 g
  • Fat: 15 g
  • Carbohydrates: 35 g
  • Fiber: 5 g
  • Sugar: 3 g

Health Benefits: This pizza uses healthy fats from olive oil and flaxseed meal, and it’s rich in calcium and antioxidants from the toppings.

Cost Estimation

Approximate cost per serving: $4.00
Budget Tips:

  • Purchase cheese and olives in bulk for savings.
  • Use seasonal vegetables for cost-effective toppings.

Did you try this Gluten-Free Pizza Recipe? Share your feedback in the comments below! Tag us on social media with #GlutenFreePizza and show us your creations. Don’t forget to share this recipe with friends and family looking for a delicious gluten-free pizza option!