Description
Why choose between garlic bread and pizza when you can have both? This Gluten Free Garlic Bread Pizza features a thick, soft, and fluffy crust that is par-baked, brushed with a savory garlic-herb butter, and smothered in melted mozzarella and parmesan cheese. Served with warm marinara sauce for dipping, it is the ultimate comfort food appetizer or dinner.
Ingredients
— The Dough —
1 cup warm water (approx. 105-110°F)
2 tablespoons granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
2 1/2 cups gluten free all-purpose flour blend (ensure it contains xanthan gum)
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon olive oil
1 large egg, room temperature
1 teaspoon apple cider vinegar
— The Garlic Butter & Toppings —
4 tablespoons unsalted butter, melted
2 cloves garlic, minced (or 1/2 tsp garlic powder)
1 tablespoon fresh parsley, chopped (or 1 tsp dried)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Marinara sauce (for dipping/serving)
Instructions
1. Proof Yeast: In a liquid measuring cup, combine the warm water and sugar. Stir in the yeast and let it sit for 5–10 minutes until the top is frothy.
2. Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, whisk together the gluten free flour, baking powder, and salt.
3. Make Dough: Add the proofed yeast mixture, olive oil, egg, and apple cider vinegar to the dry ingredients. Beat on medium-high speed for 3–5 minutes. The dough will be thick and sticky (more like a thick cake batter than traditional bread dough).
4. Rise: Grease a bowl with oil. Scrape the dough into the bowl, cover with plastic wrap, and place in a warm spot to rise for 45–60 minutes, or until nearly doubled in size.
5. Preheat: Preheat oven to 400°F (200°C). Line a baking sheet or pizza pan with parchment paper.
6. Shape: Turn the dough out onto the parchment paper. Using oiled hands or a spatula, gently press and shape the dough into a large oval or rectangle (approx. 1/2 inch thick).
7. Par-Bake: Bake the crust (without toppings) for 10–12 minutes until the top feels set and dry to the touch.
8. Make Garlic Butter: While the crust bakes, whisk together the melted butter, minced garlic, parsley, oregano, and salt.
9. Top & Bake: Remove the crust from the oven. Brush generously with the garlic butter mixture. Sprinkle evenly with the mozzarella and Parmesan cheese. Return to the oven and bake for another 10–12 minutes, until the cheese is bubbly and slightly browned.
10. Serve: Allow to cool for 5 minutes. Slice into strips and serve with warm marinara sauce.
Notes
Dough Consistency: Remember that gluten-free pizza dough is much stickier than wheat dough. Do not add extra flour to try to dry it out; use oiled hands to handle it.
Par-Baking: This step is crucial. If you add the butter and cheese to the raw dough, the center may turn out soggy. Par-baking ensures a fluffy interior and crispy bottom.
Make Ahead: You can par-bake the crust, let it cool, and freeze it. When ready to eat, brush with butter, top with cheese, and bake from frozen (adding a few extra minutes).
- Prep Time: 20
- Cook Time: 25
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4
- Sodium: 420
- Fat: 13
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 2
- Protein: 8
- Cholesterol: 45