Gluten Free Detroit Style Pizza [Using Caputo Gluten Free Flour]
This gluten Free Detroit Style Pizza recipe is LEGIT. There’s a bit of waiting involved, but the final taste & texture are amazing, and your house will smell like a pizzeria!
Servings: 4 Servings
Calories: 554kcal
Equipment
- 1 9 x 13 Nonstick Pan
Ingredients
Gluten Free Pizza Dough:
- 1 ⅓ cup Warm - not hot - Water
- 2 teaspoon Yeast
- 1 teaspoon Granulated Sugar
- 2 ¾ cups Caputo Gluten Free Flour 420 Grams
- 3 tablespoon Extra Virgin Olive Oil Divided
- 1 ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- Cooking Spray I use olive oil spray
Assembly:
- 2 ½ cups Mozzarella
- 1 cup Pizza Sauce
- Toppings of choice
Instructions
Make the Gluten Free Dough
- Measure warm water into a glass measuring cup or bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine Caputo gluten free flour, 1 tablespoon olive oil, salt, and baking powder. Pour in yeast mixture, stir well to combine.
- Dump dough out onto a floured surface, knead until soft and smooth, about 3-5 minutes. (Alternatively, knead together by hand, then use a stand mixer with a dough hook for about 3 minutes, or until dough is smooth).
- If the dough isn’t a little sticky, add up to1 tablespoon of water, and knead it in. You want the dough smooth, but just very slightly sticky.
- Once dough is fully kneaded, swirl remaining 2 tablespoon Olive Oil in a nonstick 9 x 13" pan.
- Press dough evenly across the bottom of the pan. Lightly spray the top of the dough with cooking spray, cover pan with plastic wrap.
- Transfer to the fridge and allow to rise overnight.
Assemble and Bake the Gluten Free Pizza
- 2 hours before baking, take the pan out of the fridge.
- When ready to bake, preheat oven to 500 degrees F, set an oven rack at the lowest position.
- Spray fingers with a little olive oil or nonstick spray, and dimple the top of the dough as shown in the post.
- Arrange half the toppings directly on top of the dough. Cover with all of the cheese, spreading out to the corners. Top with remaining toppings, the spoon the sauce over in 3 rows.
- Bake for 15-17 minutes on lowest rack
- Loosen pizza from pan with a spatula, then carefully transfer it out of the pan an onto a cutting board. Cut into squares and serve hot.
Notes
Once cooled to room temperature, leftover pizza slices can be wrapped in plastic wrap - or stored in an airtight container in the fridge for up to 3 days.
Best served reheated. We like to microwave it for 30 seconds or so to get the chill off it, then finish in the air fryer (375F) for a few minutes to crisp it up.
Nutrition
Calories: 554kcal | Carbohydrates: 62g | Protein: 18g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 46mg | Sodium: 1575mg | Potassium: 279mg | Fiber: 6g | Sugar: 6g | Vitamin A: 692IU | Vitamin C: 4mg | Calcium: 537mg | Iron: 1mg