Gluten-Free Personal Pizzas for the Best Pizza Party!

I remember our first gluten-free make-your-own-pizza party after my daughter was diagnosed with celiac disease. The kids were so happy to make & eat pizza, but the process involved plastic wrap to deal with sticky dough and a meh crust in the end.

This individual pizza recipe is nothing like that first experience. You'll love how this gluten-free dough is easy to handle with the taste, aroma, and feel of "real" dough. More importantly, the final crust tastes like authentic Italian pizza.

So prepare yourself for an amazing gluten-free pizza night with friends and family!

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Equipment

• Stand Mixer with flat paddle: this small kitchen appliance takes the elbow grease out of mixing dough.
• Pizza Stone: A pizza stone helps create that perfect crispy bottom to the pizza crust. If you don't have one, you can use a baking sheet. Verify the max temperature for whatever baking surface you use and lower the temperature of your oven and increase baking times, if the pizza stone or baking sheet is not rated for 550℉.
• Parchment Paper prevents your dough from sticking to your work surface and allows you to easily transfer it to the pizza stone. It is only needed for the initial parbaking of the crust, and is unnecessary when baking the second time after you've added the toppings.
• ½-Sheet Baking Sheet For convenience, I use a large Nordicware aluminum baking sheet that I picked up at Costco years ago. It is big enough to fit all six crusts for decorating and baking at once. Alternatively, you could return the crusts to the pizza stone in shifts or use several baking sheets. Again, adjust the oven temperature to the limits of your baking surface.

Ingredients

Pizza Dough

• King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour: This flour is a game changer for gluten-free pizza recipes. It provides a soft and chewy crust that is exactly like the traditional, Neopolitan-style crust you remember and miss. This flour contains gluten-free wheat starch, which is suitable for individuals with celiac disease, but not safe for those with a wheat allergy. To learn more, read Is Gluten-Free Wheat Starch Safe for Celiacs?
• Instant Yeast is the second most important ingredient in this recipe. Together with the gluten-free pizza flour, it gives you magical results. Instant yeast is simple to use and does not have to be activated. Make sure your yeast is not expired. I use Fleischmann’s Rapid Rise.
• Warm Water: This flour requires a lot of hydration to rise properly. The water should be warm, not hot. Too hot and it will kill the yeast. I heat the water for about 30 seconds in the microwave, and then in 10-second increments until warm.
• Salt
• Olive Oil
• Honey

Toppings

With six mini pizzas, everyone can have exactly what they want! From pepperoni lovers to those with a sophisticated palate, this meal is guaranteed to please.

Here are some ideas for inspiration. Put out whatever your crowd loves or you have on hand:

• Sauce: pesto, tomato sauce, olive oil
• Cheese: mozzarella, parmesan, goat cheese, feta, quattro formaggio 
• Vegetables/Fruit: zucchini, fresh tomatoes, sun-dried tomatoes, peppers, olives, onions, artichokes, garlic
• Meat: salami, pepperoni, prosciutto
• Herbs: rosemary, oregano, basil

Step-By-Step Instructions

Prepare the Dough

Add all of the dough ingredients to the bowl of a stand mixer. Mix on low speed for five minutes. The dough will stick to the sides. Stop the mixer and scrape the sides of the mixing bowl, as needed.

Use a spatula or your hands to form the dough into a ball. Coat the dough ball with a little bit of olive oil to prevent sticking.

Let the dough rise in the fridge for 8-24 hours in an airtight container. I use a large pyrex bowl with lid, but you can also use a bowl covered tightly with plastic wrap. The ball will double in size.

Prepare the Pizza Crusts

Preheat the oven to 550℉, and place the pizza stone in the oven to get it nice and hot.

Prepare six pieces of parchment paper (approximately 7½x7½ inches) for each mini pizza. The parchment paper makes it easier to work with and transfer the slightly sticky pizza disks until the dough is baked.

Briefly place the dough ball on one of the pieces of parchment paper. Divide the puffy dough into six pieces.

Place each piece of dough on its own piece of parchment paper.

Working with one piece of dough at a time, press and stretch the dough into a mini pizza round approximately 7 inches in diameter. It's okay if your pizza crusts are not perfectly round. They can be square or more rustic with a loose shape.

Trim the edges of the parchment paper to prevent charring.

Transfer each formed crust with its parchment paper to the pizza stone. Bake at 550℉.

Note, depending on the size of your pizza stone, you may only be able to parbake 1-2 crusts at a time. If you are using a different baking surface, like a baking sheet, adjust the oven temperature down to the limits of your baking surface and extend baking times, as needed.

Bake for approximately 5 minutes each, until the crust is puffy and no longer doughy. The bottom of the crust will be slightly browned.

Lower the temperature to 500℉. I lower the temperature at this stage because I do the second baking (with toppings) on a large baking sheet rated up to 500℉ that can accommodate all six crusts. If you are going to continue using a pizza stone rated up to 550℉, then keep the oven temperature at 550℉. Hotter is better with pizza!

Add Toppings & Bake

Arrange the crusts on the large baking sheet. Remove the parchment paper, as it is no longer needed to prevent sticking.

Add desired toppings. Or set up a topping buffet for everyone to make their own favorite pizza.

Return the pizzas to the oven and bake them for approximately 7 minutes at 500℉. The pizzas are ready when the cheese is bubbling and the crust is golden.

Allow the pizzas to cool for 5-10 minutes. Slice and serve!

Looking for a thicker crust? Try this amazing Gluten Free Pan Pizza made with the same King Arthur flour.