Gluten-Free Focaccia Pizza

This gluten-free focaccia pizza has a crispy, sturdy base, melty cheese, and a drizzle of hot honey for the perfect finish. It’s flavorful, satisfying, and easy to slice and share, whether you’re feeding friends on a Friday night or just making dinner at home.

Made with Caputo Fioreglut Gluten-Free Flour, the dough bakes up thick and airy with a golden crust that holds up beautifully to sauce and toppings.

⚠️ NOTE: This recipe uses Caputo Fioreglut Gluten-Free Flour, which contains gluten-free wheat starch. It’s safe for those with celiac disease (like me!) but NOT safe for those with a wheat allergy.

Why You’ll Love this Recipe

• What I use and trust. This dough was developed specifically for Caputo Fioreglut Gluten-Free Flour. It rises beautifully and bakes with a crisp, golden base every time.
• Sturdy enough for toppings. The dough is par-baked and structured to hold up to sauce, cheese, and toppings. No soggy centers, no mess.
• Host-tested. I’ve made this for weeknights and gatherings alike. You can parbake ahead, build quickly, and serve it hot with zero stress.

Ingredients

TIP

This recipe is based on mygluten-free focaccia doughbut instead of using a 9×13-inch baking dish, it’s baked on a 13×18-inch half sheet pan. That extra surface area gives you a thinner dough and a crispier bottom, which makes it perfect for pizza.

Ingredient Notes

• Caputo Fioreglut Gluten-Free Flour – This flour is key for the dough’s structure and stretch. It contains gluten-free wheat starch and cannot be substituted.
• Instant Yeast – No need to proof it. Just mix it in with the dry ingredients.
• Warm Water – Make sure the water is between 120–130°F. Too hot can kill the yeast, too cool and the dough won’t rise properly.
• Pizza Sauce – Use a thicker sauce to prevent the crust from getting soggy. I use about 14 ounces, enough to coat the surface without overwhelming the dough. I used Mutti Pizza Sauce in this recipe.
• Pepperoni – I go with 20–30 slices for full coverage without overloading. You can absolutely use more or less depending on your preference.
• Ricotta Mixture – A quick mix of ricotta, olive oil, and spices adds contrast and texture. It gets dolloped over the top before baking for a creamy finish.
• Hot Honey – Drizzle over just before serving for a sweet-spicy finish. Totally optional, but highly recommended.

Entertaining and Hosting Tip

You can parbake the pizza crust earlier in the day and finish baking right before serving. It makes timing easy and helps you stay relaxed while guests are arriving.

Recipe FAQs

Can I use a different gluten-free flour blend?

No. This recipe was developed specifically for Caputo Fioreglut gluten-free flour. Other blends won’t produce the same rise or structure.

Do I need parchment paper?

Yes, especially for this pizza version. It helps release the crust cleanly and keeps the crispy bottom intact.

Can I make it ahead?

Yes! You can parbake the crust earlier in the day and finish baking with toppings right before serving.

Expert Tips

• Oil your hands before pressing the dough. It’s a wet dough, so this makes spreading it into the pan much easier.
• Don’t skip the parbake. It sets the base and keeps the final pizza from getting soggy.
• Use a thick sauce. Watery sauces can soak into the dough. Look for one with a paste-like consistency.

Storage Instructions

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 400°F oven or toaster oven for 8-10 minutes to bring back the crisp edges.

You can also par-bake the crust earlier in the day and refrigerate it. When ready to serve, add toppings and finish baking. This makes entertaining much easier.

Serving Suggestion

This focaccia pizza is perfect for casual dinners or weekend entertaining. Serve it with my farmers market salad or my crispy parmesan smashed potatoes for a complete meal.

For more Caputo Fioreglut recipes, try my gluten-free focaccia or gluten-free garlic butter focaccia .

More gluten-free meals to try

All Dinners

• 

  Gluten-Free Cheddar Bay Chicken Pot Pie

• 

  Gluten-Free Fried Chicken

• 

  Gluten-Free Focaccia Pizza Muffins

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Method

For the Focaccia Dough:

1. 1

   In the bowl of a stand mixer fitted with the paddle attachment, whisk together 520 g Caputo Fioreglut Gluten-Free Flour, 12 g instant yeast, 12.5 g granulated sugar, and 12 g kosher salt.

2. 2

   Add 480 g warm water (120–130°F) and 42 g extra-virgin olive oil.

3. 3

   Mix on medium speed for 4 minutes, until smooth and sticky.

4. 4

   Prepare the Pan: Line a 13x18-inch half sheet pan with parchment paper. Grease the parchment generously with about 28 g extra-virgin olive oil.

5. 5

   Shape the Dough: Transfer the dough to the prepared pan. With oiled hands, gently press the dough out into an even layer. Don’t worry if it doesn’t reach the edges yet — it will spread as it rises.

6. 6

   Let It Rise: Cover the pan with plastic wrap or a clean towel. Let rise in a warm spot for 1 to 1.5 hours, until puffy and doubled in size.

7. 7

   Dimple the Dough: Preheat the oven to 475°F. Once the dough has risen, drizzle the surface with about 14 g extra-virgin olive oil, dimple with your fingertips, and sprinkle with ½ teaspoon flaky sea salt and ½ teaspoon dried oregano.

8. 8

   Parbake the Crust: Parbake for 15 minutes, until the top is set and the bottom is starting to turn golden.

For the Ricotta Mixture:

1. 9

   In a small bowl, add 225 g whole milk ricotta, ½ tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon dried oregano, and ¼ teaspoon crushed red pepper flakes.

2. 10

   Stir until combined. Set aside.

For The Pizza:

1. 11

   Spread 397 g pizza sauce evenly over the par-baked crust. Top with 227 g shredded low-moisture mozzarella. Add 58 g gluten-free pepperoni in a single layer. Sprinkle with the remaining 113 g shredded low-moisture mozzarella. Spoon the ricotta mixture in small dollops across the surface. Finish with 28 g freshly grated Parmesan.

2. 12

   Final Bake: Return to the oven and bake for 10–13 minutes, until the cheese is melted and bubbly and the crust is golden brown on the bottom.

3. 13

   Finish and Serve: Drizzle with 1-2 tablespoons tablespoons hot honey. Top with 10-20 fresh basil leaves, ½ teaspoon flaky sea salt, ⅛-¼ teaspoon crushed red pepper flakes, and more Parmesan if desired. Let cool slightly, then slice and enjoy!