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.
  • 1/2-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

part of a gluten-free Neopolitan pizza topped with cheese, tomato, basil, and prosciutto. Bag of 00 Neopolitan Style Gluten-Free Pizza Flour in the background.
King Arthur 00 Neapolitan-Style Gluten-Free Pizza Flour is the secret ingredient for amazing gluten-free pizza!

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

Birds Eye view of pizza toppings on a round wooden tray: plate with prosciutto, tomatoes, yellow sliced pepper, sliced red onions, and garlic press, contains with shredded cheese, goat cheese, feta cheese mozarella cheese, black and greek olives, tomato sauce, and pepperoni slices.

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.

Top view of part of aqua stand mixer and metal bowl with dough being mixed.

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.

dough ball in a metal mixing bowl

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.

a ball of gluten-free pizza dough cut into six chunky pieces, on top of a piece of brown parchment paper

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.

two different hands putting toppings on mini pizzas, on an old metal tray with several pizzas

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!

Gluten-Free Personal Pizzas

Six Personal Pizzas for everyone to customize at your next pizza party! The crust is made with King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour for an amazing crust that tastes exactly like traditional Italian pizza.
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Prep Time 25 minutes
Cook Time 14 minutes
Rise Time 8 hours
Total Time 8 hours 39 minutes
Course Main Course
Cuisine Italian
Servings 6 people

Equipment

Ingredients
  

Pizza Dough

Topping Ideas

  • 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

Instructions
 

  • Mix all dough ingredients in a stand mixer on low speed for five minutes. The dough is sticky. Stop the mixer and scrape the sides of the mixing bowl, as needed.
  • Form the dough into a ball. Coat the dough ball with a small amount of olive oil to prevent sticking. Cover the bowl with plastic wrap or a lid, and let the dough rise in the fridge for 8-24 hours.
  • Place pizza stone in the oven. Preheat oven to 550℉. Prepare six pieces of parchment paper for each mini pizza.
  • Place the dough ball on one of the pieces of parchment paper. Divide the dough into six pieces, placing each piece 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.
  • Trim parchment paper to prevent charring and transfer each formed crust to the pizza stone. Bake at 550℉ for 5 minutes each. (Depending on the size of your pizza stone, you may only be able to parbake 1-2 crusts at a time.)
  • Remove the crusts from the oven. Lower the temperature to 500℉.
  • Arrange crusts on the large baking sheet without parchment paper. Add desired toppings.
  • Return the pizzas to the oven and bake for approximately 7 minutes at 500℉, until the cheese is bubbling and the crust is golden.
  • Cool for 5-10 minutes before slicing and serving.

Notes

Note: King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour contains gluten-free wheat starch. It is suitable for celiacs but is not safe for individuals with a wheat allergy. Learn more at: https://www.goglutenfreely.com/gluten-free-wheat-starch/
Keyword gluten-free, gluten-free pizza
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