A gluten-free pie in this house is a pan pie. The dough does not stretch. You oil a tin, press with wet hands, top lightly, and bake until the rim sets.
This kitchen also bakes wheat. If you need a dedicated gluten-free facility, this page is not a medical certificate — it is a recipe. Use Fioreglut if you can find it. King Arthur GF 00 if you cannot. Bob’s 1-to-1 if that is what the shop had.
Basil after the bake. Eat it in the pan if the crust is tender. That is not a failure.
Ingredients
Pick one dough — homemade or a store-bought ball.
Homemade dough
- One gluten-free pizza dough (the house GF dough, pressed)
Premade dough
- Skip the launch — GF dough belongs in a pan
Sauce and toppings
- Crushed San Marzano tomatoes, salted
- Fresh mozzarella, torn and drained
- Basil
- Olive oil, for the pan
Products & ingredients
What this pie actually wants. Flour, tomatoes, cheese, and tools — Amazon links, so this blog can keep going.
Caputo Fioreglut Gluten-Free FlourCheck Amazon.comGluten-Free Flour
King Arthur Gluten-Free 00 Pizza FlourCheck Amazon.comGluten-Free Flour
Bob's Red Mill Gluten-Free 1-to-1 FlourCheck Amazon.comGluten-Free Flour
Check Amazon.com
Check Amazon.com
Check Amazon.com
Check Amazon.com
Galbani Fresh MozzarellaCheck Amazon.comToppings
California Olive Ranch Extra VirginCheck Amazon.comOlive Oil
As an Amazon Associate, The Slice Guy earns from qualifying purchases. Prices and stock live on Amazon.
Nutrition
If you buy the kit on this page
- Serving
- 1/4 pizza
- Calories
- 80
- Protein
- 5 g
- Carbohydrates
- 1 g
- Fat
- 7 g
- Sodium
- 80 mg
Pack labels of those brands (or USDA where a brand does not print a panel), times the grams in this recipe. Drain the mozzarella, swap a tin, or skip the oil and they move.
Labels used: Cento San Marzano tomatoes, Galbani fresh mozzarella, California Olive Ranch.
How to make and cook it
Bought dough? Skip “Make the dough.” Let the ball sit out 1 hour, then start at “Cook the pie.”
Make the dough
- 01Mix the gluten-free dough.
- 02Rest 30 minutes.
- 03It will look like thick batter.
- 04That is correct.
Or use premade dough
- 01A gluten-free store ball only if the bag says gluten-free.
- 02Press, do not stretch.
Add sauce and toppings
- 01Oil a round pan.
- 02Press the dough to the rim with wet hands.
- 03Thin tomatoes.
- 04Drained mozzarella.
- 05Go light — this crust is tender.
Oven
- 01245°C (475°F), 14–18 minutes, until the rim sets and the cheese browns.
- 02Basil after.
- 03Do not launch this onto a steel.
