Gluten-Free Pan Pizza
Thick gluten-free pan pizza crust, fried to crispy perfection on the bottom and sides, covered with sauce, pepperoni, and gooey cheese caramelized to the edge.
Equipment
- stand mixer with flat paddle
- 12-inch cast iron skillet (can substitute an 9x13" cast-iron pan or two 9" cast-iron skillets)
Ingredients
Pizza Dough
- 350 grams King Arthur 00 Neopolitan-Style Gluten-Free Pizza Flour
- 1 heaping tsp instant yeast (I use Fleischmann’s Rapid Rise)
- 1½ teaspoon salt
- 1½ tablespoon honey
- 1½ cup warm water (not hot, or it will kill the yeast)
- 5 tablespoon olive oil divided
Toppings
- ¼ teaspoon oregano
- 16 oz shredded mozzarella
- 12 oz pizza sauce (I use Rao's Homemade Pizza Sauce)
- 24 slices pepperoni
Instructions
- Prepare Dough: In the bowl of a stand mixer, use a flat paddle to mix flour, yeast, salt, honey, warm water, and 3 tablespoons of the olive oil on low speed for five minutes. The dough will be sticky. Occasionally, stop the mixer and scrape the sides of the bowl.
- Let Dough Rise: Shape the dough into a ball and coat with 1 tablespoon of olive oil. Cover the bowl with plastic wrap or a lid, and let the dough rise in the refrigerator for 12-24 hours.
- Shape & Rest Dough: Remove the dough from the refrigerator. Use a pastry brush to coat the bottom and halfway up the sides of the cast-iron skillet with the remaining tablespoon of olive oil. Place the dough in the skillet and push the dough to the edges. It is fine if it springs back a bit from the edges. Cover the pan with a dish towel and let the dough rest for 30 minutes. After the dough rests, use your fingertips to dimple the top of the dough. *Halfway through the dough resting time, preheat the oven to 400℉.
- Par-Bake Crust: Par-bake the crust for 10 minutes. The crust should be lightly golden, spring back slightly when touched, and the top should no longer be wet.
- Add Toppings: Remove the crust from the oven. Sprinkle oregano. Completely cover the crust with ⅔ of the mozzarella cheese, creating a barrier between the sauce and the crust to prevent a soggy crust. Drop dollops of pizza sauce over the cheese layer. Top with pepperoni and remaining cheese.
- Bake Pizza: Bake at 400℉ for approximately 15 minutes, until the cheese is gooey and slightly burnt along the edges. Check the bottom and edges of the crust for doneness, they should be crisp and golden brown. Remove from the oven.
- Serve: Let the pizza cool for about 10-15 minutes before serving warm.
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/
Nutrition
Calories: 446kcalCarbohydrates: 43gProtein: 16gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 51mgSodium: 1112mgPotassium: 225mgFiber: 5gSugar: 5gVitamin A: 568IUVitamin C: 3mgCalcium: 301mgIron: 1mg
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