Gluten Free Pan Pizza

Thick, fluffy gluten-free pizza crust, fried to crispy perfection on the bottom and sides, and covered with sauce, pepperoni, and gooey cheese that goes all the way to the caramelized edge.

This fabulous gluten-free pizza crust is similar to a Detroit-style or Sicilian-style pizza, only made in a round, cast-iron skillet. Of course, you can make it any shape you wish.

Once I perfected gluten-free foccacia, I knew I had the beginnings of the thick pizza crust I missed most from my pre-celiac days.

If you are longing for a gluten-free Detroit-style pizza or Pizza Hut pan pizza, this is the one!

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Equipment

• Stand Mixer (with a flat paddle): makes light work of the heavy mixing called for in this recipe.
• 12-inch Round Cast-Iron Skillet: You can substitute for a different size or shape cast-iron pan. The recipe works with a 9x13" cast-iron pan or two 9" round cast-iron skillets. I do not recommend using another material, as cast iron crisps the crust perfectly.
• Kitchen Scale: This inexpensive kitchen appliance is essential for accurately measuring flour.

Ingredients

Pizza Dough

• King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour
• Instant Yeast: No proofing needed! I use Fleischmann’s Rapid Rise.
• Warm Water: Be sure not to use hot water, which will kill the yeast and result in a dense and disappointing crust.
• Olive Oil: Copious amounts of olive oil give the crust its amazing flavor and crispy edges.
• Salt 
• Honey

Toppings

• Oregano
• Shredded Mozzarella
• Pizza Sauce: I use Rao's Homemade Pizza Sauce.
• Pepperoni

This gluten-free deep pan pizza crust is thick and filling. It stands up to generous portions of cheese and sauce. Feel free to adjust to your personal taste.

Substitutions

Flour: This recipe was designed specifically for the King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour. It will not work with traditional gluten-free flours. The only other flour I would consider using in this recipe is Caputo Fioreglut Gluten-Free Flour, but I have not yet tested it for this pizza crust.

Toppings: The options are endless. Hot honey. Pesto. Pancetta. Goat cheese. Meat Lovers. Veggies. Anything you love on your pizza can go on the crust after it's par-baked.

Step-by-Step Instructions

In the bowl of a stand mixer fitted with a flat paddle, mix the flour, yeast, salt, honey, warm water, and 3 tablespoons of olive oil on low speed for 5 minutes. The aroma is everything you remember about "real" pizza dough. It still amazes me every time I work with this flour.

The dough will stick to the bowl. Pause occasionally to scrape down the sides of the bowl, making sure all of the dough is fully worked.

Once mixed, form the dough into a ball, then coat it with 1 tablespoon of olive oil. This will prevent the dough from sticking as it rises, and add flavor and crispiness to the crust when baked.

Cover the bowl with plastic wrap or a lid, and refrigerate the dough for 12-24 hours to let it rise.

After rising, remove the dough from the fridge while you prep the skillet. Use a pastry brush to coat the bottom and halfway up the sides of a cast-iron skillet with the remaining tablespoon of olive oil.

The dough will be soft and workable, no longer sticky. Place it in the oiled skillet, pressing the dough towards the edges. It may shrink back slightly, which is fine.... it spreads out a little while resting. Cover the skillet with a dish towel and let the dough rest for 30 minutes.

About halfway through the resting time, preheat the oven to 400°F.

After resting, dimple the top of the dough with your fingertips.

Par-bake the crust for 10 minutes. The crust is ready when it is lightly golden and springs back slightly when touched. The top should no longer appear doughy. Par-baking helps the crust to take shape, cook evenly, and avoid becoming soggy from the toppings.

Remove from the oven and sprinkle with oregano.

Use ⅔ of the mozzarella cheese to fully cover the crust, forming a barrier to prevent the sauce from soaking into the crust.

Spoon dollops of pizza sauce over the cheese, then add pepperoni and the remaining cheese on top.

Bake at 400°F for about 15 minutes, until the cheese is melted and slightly caramelized at the edges (my favorite part). The bottom and sides of the crust should be golden brown and crisp. You can use a spatula or cake lifter to lift the pizza from the pan and check out the crust.

Remove from the oven and cool for 10-15 minutes before slicing and serving warm.

The focaccia-style crust is very filling. It goes great with a salad, like this Mediterranean Cucumber Salad.

Reheating

Preheat your oven and a pizza stone (or cast iron skillet) to 350℉. Reheat individual slices at 350℉ for approximately 5-10 minutes until the crust is heated throughout and the cheese is melted.

Because gluten-free crust will dry out in the refrigerator, I do not recommend refrigerating leftovers longer than 24 hours. Any longer than 24 hours, the leftover pizza should be stored in an airtight container in the freezer.

Looking for more gluten-free pizza recipes?

Try Neopolitan-Style, Gluten-Free Personal Pizzas also made with the same King Arthur flour or Quick & Easy Gluten-Free Pizza Rolls using store-bought gluten-free pizza dough.