Gluten-Free Pizza

Most of our gluten-free pizza recipes call for prepared pizza crusts, which are now widely available in gluten-free varieties. Look for either frozen “fresh” gluten-free pizza crust dough (our favorite is Gillian's) that you’ll press or roll out as dough or frozen prebaked gluten-free pizza crusts, which are ready to top right from the freezer. You can also opt to make your own gluten-free crust from scratch. Having options is key, especially when on a gluten-free diet.

Pit peppery arugula against a base of creamy, sweet caramelized onions. Also appearing: prudent amounts of salty prosciutto, cheese, and walnuts.

The Basic Pizza Sauce is chunky; if you prefer a smoother consistency, you can puree the sauce in a food processor with 1 tablespoon water. Prepare the sauce a day or two ahead, and refrigerate it; or make a double batch, and freeze the extra for up to 1 month.

*Remember to check for gluten in turkey pepperoni.

Because this classic Neapolitan-style pizza is so simple, it depends on quality ingredients. Use the best fresh mozzarella and basil you can find.

Use the basic pizza crust in this recipe in place of store-bought versions in other recipes. To prepare a gluten-free pizza dough from scratch, we used a corn-based xantham gum. It is often used in gluten-free baking as a substitute for wheat gluten to thicken and bind. Using too much can result in a baked good that is heavy or gummy, so be sure to measure carefully. Most recipes call for 1 to 2 teaspoons—a little can go a long way.

*Remember to check for gluten in sausage.

A small amount of red pepper adds a touch of heat, but feel free to add more if your taste buds like it hot.