Gluten Free Stuffed Crust Pizza

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Gluten Free Stuffed Crust Pizza

This gluten free stuffed crust pizza recipe is the stuff (ha!) that dreams are made of! The dough behaves beautifully, making a delicious pizza!

Prep Time25

Cook Time20

Rising Time2

Total Time2 45

Course: Main Course

Cuisine: Italian

Diet:

Servings: Servings

Calories: 474kcal

Equipment

1 12" Pizza 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
1 tablespoon Extra Virgin Olive Oil
1 ¼ teaspoon Salt
½ teaspoon Baking Powder
Cooking Spray I use olive oil spray

Assembly

Cornmeal optional
Sesame Seeds optional
8 Mozzarella Cheese Strings wrappers removed
¾ - 1 cup Pizza Sauce
2 ½ cups Mozzarella
Toppings of choice

Instructions

Make the Gluten Free Dough

Measure warm water into a glass measuring cup or small 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, olive oil, salt, and baking powder.
Pour yeast mixture into the bowl of dry ingredients, stir well with a wooden spoon or silicone spatula to combine.
Dump dough out onto a floured surface, knead until soft and smooth, about 3-5 minutes.
(Alternatively, knead together by hand, then transfer dough to the bowl of a stand mixer with a dough hook for about 3 minutes, or until dough is smooth).
You want the dough smooth, but just very slightly sticky.
If the dough isn’t a little sticky, add a little water, and knead it in. If it’s TOO sticky, add a small amount of flour.
Once dough is fully kneaded, remove it from the bowl, and spray the bowl with nonstick spray.
Place the ball of dough back in the bowl, cover the bowl loosely with plastic wrap, and let the dough rest in a warm place for 1 hour.
Once the hour is up, punch the dough down to release trapped air bubbles.
Replace the plastic wrap, and allow it to rise in a warm place for another hour.

Assemble and Bake the Gluten Free Pizza

Preheat oven to 450 degrees F, set an oven rack in the bottom third of the oven.
Generously spray a pizza pan or large baking sheet with nonstick cooking spray, then sprinkle with some cornmeal, if desired.
Remove the plastic wrap from the bowl, punch the dough down one more time.
On a lightly floured surface, flatten the dough out into a 13-14” round circle, slightly thinner at the very edge.
You can stretch pizza dough by hand (I like to spray my hands with a little olive oil or nonstick spray), or using a rolling pin.
Transfer the dough disc to the prepared baking pan.
Place cheese strings end to end all the way around the outer edge of the crust, leaving about ½” edge of the pizza crust as a border.
Don’t worry TOO much about any small gaps, as the cheese will melt and flow a bit during the baking process. You may need to break a piece to make it fit.
Roll edge of dough over the cheese (towards center of pizza) and press down or tuck under to secure.
Spray the whole crust with olive oil spray, sprinkle the edge with sesame seeds, if you like.
Allow to rise for another 10 minutes in a warm place.
Spread pizza sauce over surface of the dough, then top with shredded mozzarella and your choice of toppings.
Bake in the preheated oven for 18-22 minutes, until golden brown and bubbly.
If you’d like some extra browning on the pizza, you can broil it for couple minutes - just keep an eye on it.
Cut pizza into slices 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