This is hands down the BEST gluten free pan pizza you will ever have! Just like the thick crust almost-fried-on-the-bottom pan pizza we used to get back in our days of delivery!!
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Ya’ll are not gonna be-LIEVE how good this pizza is!!!! It seriously took me back to a time when I was able to order delivery pizzas from Pizza Hut. Back when everything was so much simpler, especially when I just.didn’t.feel.like.cooking.dinner! Am I right?
As much as I love to cook and bake, there will always be times when I wish someone would make ME dinner! I hope someday the city I live in will be more gluten free friendly, but for now I have to cook all my own meals. At least if they taste like this pizza, I can totally deal 🙂
How Do I Make Gluten Free Pan Pizza?
When I first made my gluten free focaccia bread and it came out beautifully, I had an immediate hunch that it would also work perfectly as the crust for a pan pizza. And that hunch was spot on!!
It all begins with my gluten free English muffin dough. It’s so easy to mix up in the morning and be ready to go for dinnertime. Half of the dough will fill a 12-inch cast iron skillet. You can also use the whole recipe and fill two skillets. Or you can use a large baking sheet (17 by 11 inch) and make one large rectangular pizza. Another option is to make mini (personal) pan pizzas! These are great for when you want just enough to feed yourself. For that, you’ll need a small 8-inch cast iron skillet (affiliate link) or an 8-inch round cake pan (affiliate link).
- Pour olive oil into a cast iron skillet (affiliate link) (or pan as above) and dump the dough right on top. Add a little more oil on top of the dough and, using your fingers, spread the dough to the edges of the pan. It’s fine if there are holes in the dough as they’ll fill in when the dough rises and bakes.
- Cover the skillet with a tight-fitting lid or plastic wrap and allow the dough to rise for about 30 minutes. You won’t be looking for the dough to double in size, just be slightly puffed.
- While the dough is rising, preheat your oven to 450 degrees.
- If using a skillet, this is optional but I like to place it over medium-low heat just to get the crust started before putting it in the oven. Carefully add the sauce so you don’t deflate the dough (try my Pizza Hut copycat sauce recipe!). If you’re using a baking sheet, just add the sauce without heating on the stove.
- Then add the cheese and any other toppings of your choice.
- Bake for about 16-20 minutes, or until the cheese is melted and bubbly and charred in spots.
The Case for White American Cheese
Ya’ll. Lemme convince you to use white American cheese instead of mozzarella on this pizza. I know it sounds TOTALLY weird, but trust me on this, please!! Scott is from Scranton, PA and his favorite pizza place is a little neighborhood pizzeria called Maroni’s. Every time we visit, someone always orders Maroni’s Sicilian-style pizza for Scott because he misses it constantly. This is a thick crust pizza that’s covered with white American cheese and NOT mozzarella.
I tasted Maroni’s pizza years ago (BC) and was blown away by the creaminess of the cheesy topping. It was like nothing I’ve ever tasted on a pizza. I loved it so much, I now use it at home quite often on my pan pizza. Maroni’s uses shredded white American cheese, but I can’t seem to find shredded in my area. So I just use slices of white American that I get from the deli counter at my local grocery store.
If you get a chance to try white American, please let me know what you think! I’m sure you’ll see what Scott’s family has known for a long time–it’s AMAZING on a pizza, especially this one!!
Make this pizza tonight for dinner! Your whole family will love it, even the gluten eaters 🙂
The BEST Gluten Free Pan Pizza
- Make dough as instructed through step 2, allowing it to rise for roughly 2 hours. You may refrigerate it until you're ready to make your pizza, but it's not absolutely necessary.
- Pour most of the olive oil into the bottom of a 12-inch or two 8-inch cast iron skillets (or pans). Dump the dough into the skillet and add the rest of the olive oil on top. Using your fingers, gently spread the dough out to the edges of the pan. It's okay if the dough is dimpled from your fingers.
- Cover with a tight-fitting lid or plastic wrap and allow to rise for about 30 minutes while preheating the oven to 450° F.
- This is totally optional, but I like to get the crust started on the stove top so it creates a crispier crust (and it seems to stick less). Place it over a medium low flame for about 2-3 minutes while carefully adding the sauce and cheese before removing it from the flame. Bake for about 15-20 minutes, or until cheese is melted and bubbly, charred in spots. The baking time will depend on your skillet size and your oven, so begin checking at 15 minutes, but it may take as long as 30.
- Allow to cool slightly before cutting and serving.