Gluten Free Pizza Bake – Deep Dish (Dairy-Free & Egg-Free Options)

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Gluten Free Pizza Bake

When you’re in the mood for pizza but not up for the job of rolling out and transferring soft dough, reach for this recipe. Making a gluten free pizza bake is so easy using this dough and the texture is just like traditional pizza crust as you’ll see in the Video. After making gluten free pizza for about a decade this is the best gluten free pizza crust recipe that I have ever tried! The pizza bake recipe makes a nice thick, deep-dish crust with layers of dough and pizza fixings in between. Can you say, “More please!”?

Watch the Video!

Links You’ll Need:

Gluten Free New York-Style Pizza Crust: Thick or Thin

Texture of the New York Style Pizza Video

Carla’s Sweet Pizza Sauce Recipe

Carol Fenster’s Pizza Sauce Recipe

Gluten Free Pizza Bake

ou can make this gluten free pizza bake using my should-be famous gluten free New York-style pizza crust recipe. The texture is just like real pizza!
Course Dinner, Lunch, Main Course, Snack
Cuisine American
Ingredient Keyword pepperoni, pizza dough, pizza sauce
Prep Time 30 minutes
Cook Time 20 minutes
Rise Time: 50 minutes
Total Time 1 hour 40 minutes
Servings 5 people

Ingredients

  • 1 recipe Gluten Free New York-Style Pizza Crust
  • 1 recipe gluten free pizza sauce or jarre(1 cup for pizza plus more for dipping
  • 1-1/3 cups shredded Mozzarella cheese* (or Follow Your Heart for dairy free) (Daiya for 2nd choice)
  • 13 slices gluten free pepperoni slice in half (Applegate is Dairy-Free) or Gallo

Instructions

  1. Make the pizza dough as instructed at the above link recipe page. Transfer the raw dough to an oiled bowl, cover with oiled plastic wrap or spray oil on the top of the dough and cover directly with plastic wrap. Allow the dough to rise until it begins to rack on top, about 30 minutes in a 75 – 80⁰F environment.
  2. First Layer: Oil an 8-1/2 x 8-1/2 or 9 x 9-inch metal pan (or glass dish if you don’t have metal). Poke the dough three or four times until it collapses. Scoop ice-cream-scoop-sized pieces of dough throughout the pan using about half of the dough. Using half of the sauce, spoon a little over each scoop of dough. Using one-quarter of the cheese, sprinkle it on top of the sauce. (It’s okay if you get some on the bottom of the pan.) Place half of the sliced pepperoni on top of the sauce and then sprinkle another one-quarter of the cheese on top. (When using a 9×13-inch pan/dish, make one layer.)
  3. Second Layer: Scoop the remaining dough in between the existing scoops of dough, top with sauce, one-quarter of the cheese, pepperoni slices, and the remaining cheese; set aside to rise.
  4. Preheat the oven to 375⁰F for metal pans and 325⁰F for glass. Bake the pizza bake for 20 minutes for metal, and possibly shorter for glass. Begin testing glass pans at 20 minutes. It’s done when the dough springs back when lightly touched.
  5. Set aside on a wire rack for 5 minutes. Then, slice and serve with additional pizza sauce on the side.

Tips

*For Dairy-Free Cheese: Use Follow Your Heart Brand or Dairya as a second choice.

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