Gluten-Free Cast Iron Pan Pizza
A thick, airy gluten-free pizza baked in a heavily oiled cast iron skillet for an irresistibly crispy, cheesy edge, topped generously with pepperoni.
Equipment
- 10-inch or 12-inch cast iron skillet
- Stand mixer or large mixing bowl
- Measuring cups and spoons
- Spatula
Ingredients
Pizza Dough
- 2.5 cups Gluten-free all-purpose flour blend — Must contain xanthan gum
- 1 tbsp Instant yeast
- 1 tbsp Granulated sugar — To feed the yeast
- 1 tsp Salt
- 1 tsp Baking powder — Helps give the GF dough extra lift
- 1 cup Warm water — Between 105°F and 110°F
- 2 tbsp Olive oil — For the dough
- 1 whole Large egg — Room temperature, helps bind the dough
Pan Preparation & Toppings
- 3 tbsp Olive oil — For the cast iron skillet
- 0.5 cup Pizza sauce
- 2 cups Shredded whole milk mozzarella cheese — Freshly shredded melts best
- 2 oz Pepperoni slices
Pizza Dough
| 2.5 cups | Gluten-free all-purpose flour blend | Must contain xanthan gum |
| 1 tbsp | Instant yeast | |
| 1 tbsp | Granulated sugar | To feed the yeast |
| 1 tsp | Salt | |
| 1 tsp | Baking powder | Helps give the GF dough extra lift |
| 1 cup | Warm water | Between 105°F and 110°F |
| 2 tbsp | Olive oil | For the dough |
| 1 whole | Large egg | Room temperature, helps bind the dough |
Pan Preparation & Toppings
| 3 tbsp | Olive oil | For the cast iron skillet |
| 0.5 cup | Pizza sauce | |
| 2 cups | Shredded whole milk mozzarella cheese | Freshly shredded melts best |
| 2 oz | Pepperoni slices |
Instructions
-
In the bowl of a stand mixer or a large mixing bowl, whisk together the gluten-free flour, instant yeast, sugar, salt, and baking powder.
~5 minEnsure your gluten-free flour blend contains xanthan gum, otherwise add 1 tsp to the dry mix. -
Add the warm water, 2 tablespoons of olive oil, and the egg. Beat on medium speed for 3-5 minutes until a thick, sticky batter forms. GF dough will not look like traditional kneadable dough.
~5 minBeating the dough helps build structure since there is no gluten to develop. -
Pour 3 tablespoons of olive oil into your cast iron skillet, coating the bottom and sides evenly. Scrape the dough into the center of the skillet.
~2 min -
Lightly oil your hands and gently press the dough out evenly to the edges of the skillet.
~3 minIf the dough resists or sticks, re-oil your fingers. -
Cover the skillet with a damp towel or plastic wrap. Place in a warm, draft-free spot to rise for 1 hour, or until noticeably puffy.
~60 minYou can turn your oven on to the lowest setting for 2 minutes, turn it off, and place the pan inside for a perfect rising environment. -
Preheat your oven to 450°F (230°C).
~15 min -
Spread the pizza sauce evenly over the risen dough, leaving just a slight border. Sprinkle the mozzarella cheese all the way to the very edges of the pan so it touches the cast iron (this creates a crispy 'frico' crust). Top with pepperoni.
~5 minDon't be afraid to get cheese directly on the cast iron wall; it's the secret to a Detroit-style pan pizza edge. -
Bake on the middle rack for 18-22 minutes, until the cheese is bubbly and the edges are dark brown and crispy.
~20 min -
Remove from the oven and let rest in the skillet for 5 minutes. Run a butter knife around the edge to loosen, then carefully slide the pizza onto a cutting board. Slice and serve.
~5 minResting helps the crust set so it doesn't fall apart when you move it.
Tips & Storage
- Because gluten-free flour blends vary widely, your dough may be thicker or thinner. Aim for a thick cake batter consistency.
- Do not skip heavily oiling the pan. It effectively shallow-fries the bottom and sides of the crust.
- For an extra crispy bottom, you can place the skillet on a hot burner on the stove over medium heat for 1-2 minutes immediately after removing it from the oven.
- Storage: Store leftover slices in an airtight container in the refrigerator for up to 3 days. Reheat in a dry skillet over medium heat to recrisp the bottom, or in an air fryer at 350°F for 3-4 minutes.