Most of our gluten-free pizza recipes call for prepared pizza crusts, which are now widely available in gluten-free varieties. Look for either frozen “fresh” gluten-free pizza crust dough (our favorite is Gillian's) that you’ll press or roll out as dough or frozen prebaked gluten-free pizza crusts, which are ready to top right from the freezer. You can also opt to make your own gluten-free crust from scratch. Having options is key, especially when on a gluten-free diet.
Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.
Making your own gluten-free pizza crust is easier than it sounds. As with any pizza, feel free to vary the toppings based on your preferences. We liked this combination of turkey Italian sausage and black olives, especially when paired with a cold glass of gluten-free beer.
The Basic Pizza Sauce is chunky; if you prefer a smoother consistency, you can puree the sauce in a food processor with 1 tablespoon water. Prepare the sauce a day or two ahead, and refrigerate it; or make a double batch, and freeze the extra for up to 1 month.
*Remember to check for gluten in turkey pepperoni.
Use the basic pizza crust in this recipe in place of store-bought versions in other recipes. To prepare a gluten-free pizza dough from scratch, we used a corn-based xantham gum. It is often used in gluten-free baking as a substitute for wheat gluten to thicken and bind. Using too much can result in a baked good that is heavy or gummy, so be sure to measure carefully. Most recipes call for 1 to 2 teaspoons—a little can go a long way.