Gluten Free Pepperoni Pizza

Total time1 hr 15 min

Prep time25 min

Cook time20 min

4.8

(21)

Pizza night shouldn't require a compromise, and this pepperoni pie proves it doesn't have to. The crust is built on a blend of white rice flour and tapioca starch, with xanthan gum doing the structural work that gluten normally handles — the result is a base that crisps at the edges, holds its shape when you pick up a slice, and doesn't taste like a sad substitute. A quick par-bake before the toppings go on is the key move here, giving you that firm, golden foundation instead of a soggy center. The sauce is made from scratch in about eight minutes with crushed tomatoes, oregano, basil, and a splash of olive oil, so every layer of this pizza is something you actually made and can trust. Generous shredded mozzarella and pepperoni finish it off, bubbling and browning in a hot 450°F oven just like the real thing. It makes four servings, so it's a solid weeknight dinner or a crowd-pleaser for anyone at the table who needs to avoid wheat. A few torn fresh basil leaves on top before serving take it from great to genuinely impressive.

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Ingredients

4 servings

For the crust

1 ½ cups white rice flour
½ cup tapioca starch
1 tsp xanthan gum
2 ¼ tsp instant yeast (1 standard packet)
1 tsp sugar
1 tsp salt
1 tsp garlic powder
1 cup warm water (110°f / 43°c)
2 tbsp olive oil, plus more for the pan
1 large egg

For the sauce

1 can (14 oz) crushed tomatoes
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried basil
½ tsp salt
¼ tsp black pepper

For the topping

1 ½ cups shredded mozzarella cheese
3 oz pepperoni slices

For serving

2 tbsp fresh basil leaves, torn (optional)

Instructions

1
Preheat the oven to 450°F (230°C). Lightly brush a 12-inch round pizza pan or a rimmed baking sheet with olive oil and line with parchment paper.
2
In a large mixing bowl, whisk together the white rice flour, tapioca starch, xanthan gum, instant yeast, sugar, salt, and garlic powder until evenly combined.

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