Gluten Free Summer Veggie Pizza

Gluten Free Summer Veggie Pizza | glutenfreeifyouplease.comGluten Free If You Please |

Pizza is on my top 5 list off favorite foods. In fact, it hovers in first or second place depending on my mood. :-) One of my familys favorite utilization of pizza is the kitchen sink pizza. Whenever we have a surplus of veggies from the garden we use them up on pizza before they have a chance to spoil. Of course, its also an  excellent excuse to have a pizza.

This pizza crust incorporates my DIY All Purpose Gluten Free Flour Mix as a starting point, and is then adjusted to make a better crispy pizza crust.  I topped it with surplus mushrooms, tomato sauce, yellow peppers, tomatoes, red onions, basil and asiago cheese.

Gluten Free If You Please |

Gluten free dough is unlike any conventional dough. Its very sticky and resembles more of a batter than an actual dough. There are 10 simple steps to creating this gluten free pizza dough.

Step 1: Combine all dry ingredients (excluding the yeast)

Step 2: Combine all wet ingredients including the yeast. Let sit for 5 minutes.

Step 3: Combine wet and dry ingredients. Stir and then let sit for about 30 minutes.

Gluten Free If You Please | glutenfreeifyouplease.comStep 4: Pour dough onto a pizza pan lined with parchment paper.

Step 5: Wet your hands and pat the dough to the corners of your parchment paper. The dough will be super sticky so be sure that you went your hands several times during the process. I probably wet  my hands  about 8 times.

Gluten Free If You Please | glutenfreeifyouplease.comStep 6: Preheat your oven to 500 degrees. When oven is ready, pre-bake your crust in the oven for about 6 minutes. This step is one of the most important. (Image above is of dough pre-baked)

Step 7: Remove pizza crust from oven. Remove parchment paper from the dough and set the dough back on the pan.

Gluten Free If You Please | glutenfreeifyouplease.comStep 8: Add your favorite ingredients!

Step 9: Bake in the oven for an additional 6 8 minutes. You will know your pizza is done when the crust starts to turn a golden brown on the sides and bottom. If you decided to make a thicker crust pizza you may have to bake a little longer. Check every 3 minutes.

Step 10: Remove from oven, let cool and enjoy!

Gluten Free Summer Veggie Pizza |

To get a super crunchy bottom crust we use a pizza paddle, and lift the crust off the pizza pan in the last 3 minutes of cooking, and place the pizza on the wire rack in the oven. It took some practice to be able to use the paddle to pick up the pizza without ripping the crust.

Gluten Free Summer Veggie Pizza |

The secret for success when using the pizza paddle, is having a very well greased pizza pan. Sometimes the dough can just slide off the pan.  Be careful though if you use this method. It only takes about 3-4 minutes to crisp up the bottom of the pizza. Any more and the bottom may burn.

Gluten Free Summer Veggie Pizza |

Let your pizza cool for about 5 minutes. I know, its the hardest part. But, it makes slicing a lot easier and you will avoid burning the roof of your mouth. :-)

Gluten Free Summer Veggie Pizza |

Gluten Free Summer Veggie Pizza
Prep time: 
Cook time: 
Total time: 
  • Gluten Free Pizza Crust
  • 2½ cups Gluten Free All Purpose Flour
  • 1 teaspoon xanthan gum
  • 1 teaspoon salt
  • 3 tablespoons active dry yeast
  • 2 tablespoons sugar
  • 1½ cups lukewarm water
  • 2 teaspoons olive oil
  • 2 teaspoons apple cider vinegar

  • Toppings
  • cup pizza sauce
  • handful of mushrooms, chopped
  • ½ yellow pepper
  • cup asiago cheese
  • 5 basil leaves
  • 1 roma tomato, sliced
  • ½ red onion, minced

  • GF All Purpose Flour (Makes 5 cups)
  • 1 ÂŒ cup – 205g brown rice flour
  • 1 ÂŒ cup – 205g white rice flour
  • 1 ÂŒ cup – 170g sweet rice flour
  • 1 ÂŒ cup -120g tapioca flour
  1. Warm water in microwave until temperature reads 110 degrees. Or is lukewarm to the touch.
  2. Combine yeast, sugar, olive oil and apple cider vinegar to water and stir. Set aside for 5 minutes.
  3. In a separate bowl combine all purpose gluten free flour, xanthan gum, salt.
  4. After yeast mixtures starts to foam, pour into flour mixture and stir to combine.
  5. Using a wooden spoon stir for about 3 minutes. Dough will resemble a sticky thick batter.
  6. Cover bowl with a towel and set aside in a warm place for 30 minutes.
  7. Cover a pizza pan with parchment paper. Tare off any excess parchment that hangs off the pan.
  8. Preheat oven to 500 degrees.
  9. Pour dough onto parchment paper and with wet hands pat dough down to fit the entirety of your pizza pan.
  10. You will have to wet your hands several times as the dough will be very sticky.
  11. Pre-cook the pizza dough for 6 minutes in the oven.
  12. After dough has cooked for 6 minutes take it out of the oven and remove the parchment paper. Spray pizza pan with non-stick cooking spray and place dough back on pan.
  13. Add on your pizza ingredients.
  14. Place pizza back in oven for an additional 6 – 8 minutes or until dough is golden brown on the edges and bottom.
  15. Let cool before eating.


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  1. Joyce W says

    Hi Melissa. I am an elementary teacher in Las Vegas and next fall I will be teaching a cooking class every Wednesday afternoon. Im nervous bc I have never done this before, and my assistant is a young teacher who discovered recently that she needs to eat a gluten free diet. Im also trying to eat healthier by following a paleo diet which really frowns upon gluten. Your website looks like a god send! So this summer I will try out as many of your recipes as I can. Just tried your strawberry watermelon smoothie. Delicious! Very refreshing! Question: Can I substitute all purpose flour for gluten free flour if I had to? Will the recipe still work? Thank you!

    • says

      The class you are teaching sounds like a blast! Do you already have all your recipes planned out?. I’m so glad you loved the strawberry watermelon smoothie, it’s one of my favorites on a really hot day!

      Great question, the answer is, it depends on the gluten free flour. For most of the recipes you can substitute cup for cup with all purpose flour, however if the recipe calls for coconut flour or almond flour the ratio of regular all purpose flour is quite different. Coconut and almond flour absorb so much liquid so fast, that the recipe really needs to be tweaked in order for all purpose flour to work. If you find a recipe on our website that has coconut and almond as the main ingredient, but want to sub all purpose flour, let me know.

      If you have any other questions, please let me know, I would love to help in any way I can. Good luck with your cooking class!

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