Gluten-Free Pepperoni Pizza
This Gluten-Free Pepperoni Pizza delivers the perfect balance of crispy, airy crust and classic pizzeria flavor using Caputo Gluten-Free Pizza Dough. Finish with a drizzle of Mike's Hot Honey for the ultimate sweet and spicy bite. Perfect for gluten-free pizza lovers looking for authentic Italian flavor without compromise.
- Yield: 6 Pizzas
- Prep Time: 20 min
- Cook Time: 2-10 min
Instructions
Ingredients
- Caputo Gluten-Free Pizza Dough x 6
- Pepperoni, to taste
- Fresh Mozzarella, to taste
- Ciao Authentica Crushed Tomatoes, to taste
- Fresh Basil, to taste
- Drizzle of Mike's Hot Honey, optional
- Rice Flour, to dust
Instructions
- Prepare Caputo Gluten-Free Pizza Dough and preheat home oven to 500–550°F or outdoor pizza oven to 700–800°F.
- Stretch the dough on a surface lightly dusted with rice flour.
- Layer the pizza with Ciao Authentica Crushed Tomatoes, fresh mozzarella, and pepperoni. Add fresh basil before or after baking, depending on preference.
- Bake in a home oven for 7–10 minutes, or in an outdoor pizza oven for 1–2 minutes, until the crust is golden and the cheese is bubbling.
- Drizzle with Mike's Hot Honey, garnish with additional fresh basil if desired, then serve and enjoy!
Notes
- Rice flour helps prevent sticking while stretching gluten-free dough.
- Fresh mozzarella should be well-drained to avoid excess moisture on the pizza.
- Baking times may vary depending on oven temperature and pizza thickness.
- For extra crispiness in a home oven, preheat a pizza stone or steel for 45 minutes – 1 hour before baking.
Products Used In The Recipe
About the Chef
Meet Chef Domenico "Mimmo" Tolomeo
Domenico “Mimmo” Tolomeo is a first-generation Italian American who comes from a long line of master bread makers from Italy’s southern region. He joined the Orlando Foods team as our Corporate Chef in July 2022, and is currently the co-owner of Taglio Pizza in Mineola, NY. Mimmo trained under Award Winning Master Pizzaioli Roberto Caporuscio and Giorgia Caporuscio, under whose guidance he received his certification from the Associazione Pizzaiouli Napoletani, the governing body of pizza makers in Italy. His accomplishments include being part of the World Pizza Champions, being the recipient of the 2019 Caputo Rising Star Pizzaiolo at the Infamous Caputo Cup, and being the Capo Pizzaiolo at the world-renowned Keste Pizza e Vino.