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For anyone following a gluten-free diet, finding a truly satisfying pizza can be a challenge. Store-bought options often fall short, either too dense or too crumbly. But with the right techniques, a homemade gluten-free pizza can rival the traditional version in both texture and flavor. This recipe is for all gluten-free eaters out there who miss good pizza! So let’s discuss my Homemade gluten-Free Sausage Pizza: A Crust Worth Celebrating.
Jump to RecipeA Dough That Feels Like the Real Thing: A Crust Worth Celebrating
The foundation of any great pizza is the crust, and I made mine from scratch using my favorite bread recipe. What makes this dough special is the use of psyllium husk gel as the binder. This technique mimics the elasticity of gluten, resulting in a dough that is firm yet pliable. Unlike many gluten-free alternatives, this dough can be rolled out just like its wheat-based counterpart, making the pizza-making process both easy and enjoyable.
A Brief History of Gluten-Free Pizza Dough
Gluten-free pizza dough has come a long way. Early versions often relied on rice flour and lacked the structure necessary for a traditional pizza crust. Over time, advancements in gluten-free baking introduced ingredients like xanthan gum, tapioca starch, and psyllium husk, which help replicate the chew and stretch of gluten. Today, homemade gluten-free pizza is no longer a compromise but a delicious and satisfying option for those avoiding gluten. And I find the secret is also using CAPUTO FIOREGLUT. They also make a GLUTEN-FREE PIZZA DOUGH.
A couple of pizza recipes from the blog include:
GLUTEN-FREE SAUSAGE & PEPPER PIZZA
Building the Perfect Gluten-Free Sausage Pizza
Once the dough was ready, I topped it with a rich tomato basil sauce, savory homemade turkey sausage, green peppers, and onions. The combination of flavors is classic and comforting, delivering that pizzeria-quality experience right from your own oven.
The Joy of Homemade Pizza
Making gluten-free pizza from scratch is a game changer. Not only do you get complete control over the ingredients, but you also end up with a crust that is crispy on the outside, chewy on the inside, and absolutely delicious. Whether you’re gluten-free by necessity or choice, this sausage pizza proves that you don’t have to give up good pizza—you just have to make it yourself!
Pizza Dough Ingredients
The Gluten-Free Sausage Pizza plated
Gluten-Free Sausage Pizza: A Crust Worth Celebrating
My Homemade Gluten-Free Sausage Pizza will "trick" you into thinking that this is regular pizza dough. Try it you will like it!
Ingredients
Gluten-Free Dough
- 2 1/2 Tsp Active dry yeast
- 1 1/2 plus 2 tbsp Cup Water
- 1/4 Cup Psyllium husk
- 2 Tbsp Sugar
- 3/4 plus 3 tbsp Cup Caputo's FioreGlut flour
- 1/2 Cup Sorghum flour
- 1/4 Cup Millet Flour
- 1/2 plus 3 tbsp Cup Tapioca starch
- 2 Tsp Sea salt
- 2 Tsp Apple cider vinegar
Pizza toppings and finishing
- 1 Cup Low moisture mozzarella
- 1/2 Lb Ground turkey
- 2 Tsp Oregano
- 2 Tsp Italian seasoning
- 1 Tsp Fennel
- 1/4 Whole Green pepper sliced
- 1/4 Whole Onion sliced
Instructions
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In a small bowl, mix together the yeast, sugar and 1/2 cup + 2 tbsp warm water. Set aside for 10 – 15 minutes, or until the mixture starts frothing.
In a separate bowl, mix together the psyllium husk, sugar and 1 cup water. After about 15 – 30 seconds, a gel will form. In a large bowl, mix together the flours, tapioca starch, and salt, until evenly combined.
Add the yeast mixture, psyllium gel and apple cider vinegar to the dry ingredients. Knead the dough until smooth and it starts coming away from the bowl, about 5 – 10 minutes. You can knead by hand or using a stand mixer with a dough hook. Transfer the bread to a lightly oiled surface and knead it gently, forming it into a smooth ball. Place the dough into a lightly oiled bowl, seam side down, cover with a damp tea towel and allow to rise in a warm place for about 1 hour or until doubled in size. Once risen, turn the dough out onto a lightly floured surface, and knead it gently while forming it into a tight ball. Repeat this step and then let the dough rise again for an hour or doubled in size.
Divide into 3 equal pieces. Reserve the additional pieces for another pizza or par cook them and freeze for later use. Roll out the dough to roughly 18" diameter.
Preheat the oven with a pizza stone to 450 degrees.
Prep the ground turkey with the oregano, Italian seasoning and fennel. Mix well. Next, add the tomato basil sauce to the dough followed by the mozzarella, and then green peppers, onions and finish with the sausage.
Using a pizza peel dusted with cornmeal, slide the peal under the pizza and place into the oven on the stone. Cook for approximately 12 minutes.
Serve and enjoy!
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