Gluten-Free Pizza Recipe with Classic Pizza Sauce

September 20, 2023

Celiac or gluten-sensitive and love pizza? Well, here's our Gluten-Free Pizza Recipe with Classic Pizza Sauce that you'll love. Even if you can eat gluten, this gluten-free pizza dough recipe will be just as delicious - especially when it's cooked with the smoky flavour from high-quality pellets or charcoal.

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Gluten Free Pizza Recipe

Ingredients for Pizza Sauce:

2 Tbsp olive oil
2 Garlic cloves, crushed or finely chopped
4 Cups (800g) canned whole plum tomatoes
2 tsp sugar
1 tsp salt
Handful of basil leaves, roughly chopped
Pinch of freshly ground black pepper
Grated Mozzarella Cheese (as much as you'd like)

Directions for Pizza Sauce:

STEP 1: Place your oil in a pan over medium heat.

STEP 2: When the oil warms up, add the garlic and fry it until it's softened, but don't let it brown. Once that's done, remove the pan from heat.

STEP 3: Pour the can of plum tomatoes in the pan and put on your cotton gloves (to protect you from the heat) and put disposable nitrile gloves over top (to keep your food clean and reduce cross-contamination). Then, get in there and start squishing, squeezing, and smashing those plum tomatoes until they're broken down into little chunks.

Side note: you can also use a potato masher... but where's the fun in that?

STEP 4: Add all the remaining ingredients, then simmer on low heat for 20 minutes or until the flavor has deepened and the sauce has thickened slightly. Remember to keep stirring so no chunks settle to the bottom and burn.

STEP 5: This sauce can be used right away or be placed in an airtight container and refrigerated for up to a week.

pizza sauce ingredients

Ingredients for Gluten Free Pizza Crust:

2 ½ Cups Almond Flour
3 Cups Mozzarella Cheese
¼ Cup Cream Cheese
2 Tbsps. Prairie Smoke & Spice Tumbleweed: All Purpose Rub
2 Large Eggs
Toppings

Directions for Gluten Free Pizza Crust:

STEP 1: Are you ready? In a mixing bowl, whisk the almond flour to ensure that there are no clumps.

STEP 2: Place the shredded mozzarella cheese and cream cheese in a microwave-safe bowl. Then microwave it for in 20-second increments - checking back every time to see if it is mostly melted. Ensure that the mix doesn't get overcooked and dry.

STEP 3: Once it's melted to the point where you can easily mix it, whisk the cheeses together. Then add the almond flour, whisk again; then add the eggs, and whisk again. And one last time with the 2 Tbsps. of Prairie Smoke & Spice Tumbleweed: All Purpose Rub.

STEP 4: Mix until a dough begins to form. At this point, feel free to preheat your pizza oven to ~ 420°F (232°C). We're using the YS640S with the Wood-Fired Oven.

STEP 5: Place a piece of parchment paper on a flat surface and transfer your gluten-free pizza dough on top of it.

STEP 6: Place a second piece of parchment paper over it and use a rolling pin to roll out the dough until it's about half an inch thick.

STEP 7: Next, remove the top piece of parchment paper and use your hands to shape the dough into a large circle and smooth the crust out. Now head over to your smoker. Your kitchen oven works too, but we do have to say it's not quite as tasty without the smoky flavour.

STEP 8: In your pizza oven that's been pre-heated to ~ 420°F, place the pizza dough onto the pizza oven and bake it until it's firm and golden on the bottom. This should take roughly 5 to 8 minutes. Then, flip it over and remove the parchment paper. Place it back in the pizza oven and cook for another 2 to 5 minutes. Be sure to check on it to ensure it doesn't get burnt.

STEP 9: After it becomes a beautiful light golden colour, remove the crust from the oven.

STEP 10: Next, spread the pizza sauce, cheese, and toppings. Lightly brush the sides with olive oil and place back in the oven and bake for 5 - 8 minutes, or until golden around the edges and the cheese has melted.

STEP 11: Now, what you've been waiting for: remove the pizza from the oven and slice and serve it to the family.

Obsessed with pizza like us? Here are some recommendations to see:

Recipe written by barbecue enthusiast Andrew Plaza. Follow him on Instagram for more barbecue goodness by clicking here.

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