Gluten-free cheese pizza is as basic as a gluten-free pizza recipe gets. Start with parbaked (partially baked) gluten-free pizza crusts and this pizza goes from start to finish in a preheated oven in just over 20 minutes.
Prep Time: 8 minutes
Cook Time: 12 minutes
Total Time: 20 minutes
Ingredients:
- 1 recipe for gluten-free pizza crust (recipe link below)
- 2 tablespoons good quality olive oil (adds flavor!)
- 1/2 cup good quality pizza sauce (I use Muir Glen Organic Canned Pizza Sauce)
- 2 teaspoons gluten-free Italian herb blend seasonings OR gluten free dried oregano
- 4 ounces freshly grated provolone cheese
- 1 ounce freshly grated parmesan cheese
- 1 teaspoon crushed red pepper flakes (optional)
Preparation:
Preheat oven to 450° F
If you have a pizza stone place it in oven to preheat. If not, use a baking sheet or round pizza pan.
One recipe of gluten free pizza crust makes about 4 individual 6-inch personal pizzas. (see notes)
Yield: 4 individual 6-inch pizzas.
Notes- Directions for this recipe are for making 4 small pizzas. If you are making fewer, larger pizzas, adjust ingredients used on each pizza accordingly.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
If you have a pizza stone place it in oven to preheat. If not, use a baking sheet or round pizza pan.
One recipe of gluten free pizza crust makes about 4 individual 6-inch personal pizzas. (see notes)
- Brush each pizza crust with 1 teaspoon olive oil.
- Evenly spoon 1 heaping tablespoon pizza sauce on each pizza.
- Sprinkle 1 ounce provolone and 1/4 ounce parmesan on each pizza.
- Sprinkle each pizza with about 1/2 teaspoon Italian herbs or oregano. Add crushed red pepper flakes (optional).
- Drizzle about 1/2 teaspoon evenly over cheese layer.
- Bake in preheated oven for about 12 minutes or until cheese is bubbly and crust is golden brown.
Yield: 4 individual 6-inch pizzas.
Notes- Directions for this recipe are for making 4 small pizzas. If you are making fewer, larger pizzas, adjust ingredients used on each pizza accordingly.
Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
