Gluten Free Meat Lovers Pizza
Pizza night doesn't have to feel like a compromise just because you're avoiding gluten. This loaded pie is built on a from-scratch crust made with a gluten free flour blend, xanthan gum, and a splash of apple cider vinegar — a combination that gives the dough enough structure to hold up under a seriously heavy topping situation. The trick of par-baking the crust before adding the sauce means you get a base that's golden and firm at the edges rather than soggy in the middle, which is the real challenge with wheat-free pizza doughs. Once that foundation is set, you pile on Italian sausage, pepperoni, crumbled bacon, and a blanket of melted mozzarella — the kind of combination that makes it impossible to stop at one slice. The quick stovetop tomato sauce, seasoned with oregano and basil, is far better than anything from a jar and comes together in under ten minutes while the crust does its first bake. A pinch of red pepper flakes over the top adds just enough heat to cut through all that richness. This makes four generous servings, so it's an easy Friday night dinner that the whole table will actually get excited about.
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Learn more →Ingredients
4 servings
For the crust
- 1 ½ cups gluten free flour blend
- 1 tsp xanthan gum (omit if your blend already contains it)
- 1 tsp instant yeast
- 1 tsp sugar
- ½ tsp salt
- ½ tsp garlic powder
- ⅔ cup warm water (about 110°f / 43°c)
- 2 tbsp olive oil, plus more for the pan
- 1 tsp apple cider vinegar
For the sauce
- 1 can (15 oz) crushed tomatoes
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- ¼ tsp black pepper
For the toppings
- ½ lb italian sausage, casings removed
- 3 oz pepperoni slices
- 4 strips bacon, cooked and crumbled
- 1 ½ cups shredded mozzarella cheese
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Lightly oil a 12-inch round pizza pan or a rimmed baking sheet and line with parchment paper.
- 2
In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, instant yeast, sugar, salt, and garlic powder. Add the warm water, 2 tbsp olive oil, and apple cider vinegar, then stir until a soft, slightly sticky dough forms — it will be wetter than a wheat dough and will not knead like one.
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