Gluten Free Vegan Detroit-Style Pizza

Total time2 hr 20 min

Prep time25 min

Cook time25 min

This is Detroit-style pizza at its best — a thick, airy crust baked in a metal pan until the edges turn deeply caramelized and lacy against the sides, with a crumb that stays light and pillowy in the center. The dough gets a long rise before it's dimpled and pressed right into the corners of the pan, so every bite has that signature contrast of crisp, crackly edge and soft interior. A bold, garlicky tomato sauce simmers down until it's thick and deeply flavored, then gets spooned in bold stripes right over a generous layer of melty shredded cheese and a dusting of savory parmesan. Baked hot and fast, the cheese along the pan's edges caramelizes into that coveted crispy skirt while the center stays gooey and rich. Finished with fresh basil and a scatter of red pepper flakes, it's a showstopper square-cut pizza that fits neatly into a gluten free rotation without losing any of the drama of the original style.

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Ingredients

6 servings

For the dough

1 ½ cups warm water (about 110°f / 43°c)
2 ¼ tsp active dry yeast (1 standard packet)
Fleischmann's Active Dry Yeast Original Signature SELECT Active Dry Yeast - 3-0.25 Oz Food Club Active Dry Yeast, Gluten Free Kroger Active Dry Yeast Fleischmann's - ACTIVE DRY YEAST 3PK
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1 tsp sugar
3 cups bread flour
1 ½ tsp kosher salt
3 tbsp olive oil, divided

For the sauce

1 can (28 oz) whole peeled tomatoes
3 cloves garlic, minced
1 tbsp olive oil
½ tsp dried oregano
½ tsp sugar
½ tsp kosher salt
¼ tsp black pepper

For the topping

2 cups vegan cheese, shredded
¼ cup vegan parmesan

For serving

fresh basil leaves (optional)
red pepper flakes (optional)

Instructions

1
Combine the warm water, yeast, and 1 tsp sugar in a large mixing bowl and let stand for 5 minutes, until foamy and fragrant.
2
Add the bread flour, kosher salt, and 2 tbsp of the olive oil to the yeast mixture. Stir with a wooden spoon or flexible spatula until a shaggy, sticky dough forms with no dry flour remaining — it will be wetter than a typical pizza dough.

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