Gluten-Free Focaccia Pizza

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4 from 3 votes
Side view of gluten-free focaccia pizza slices stacked to show thick crust and airy texture.

This gluten-free focaccia pizza has a crispy, sturdy base, melty cheese, and a drizzle of hot honey for the perfect finish. It’s flavorful, satisfying, and easy to slice and share, whether you’re feeding friends on a Friday night or just making dinner at home.

Made with Caputo Fioreglut Gluten-Free Flour, the dough bakes up thick and airy with a golden crust that holds up beautifully to sauce and toppings.

⚠️ NOTE: This recipe uses Caputo Fioreglut Gluten-Free Flour, which contains gluten-free wheat starch. It’s safe for those with celiac disease (like me!) but NOT safe for those with a wheat allergy.

Why You’ll Love this Recipe

  • What I use and trust. This dough was developed specifically for Caputo Fioreglut Gluten-Free Flour. It rises beautifully and bakes with a crisp, golden base every time.
  • Sturdy enough for toppings. The dough is par-baked and structured to hold up to sauce, cheese, and toppings. No soggy centers, no mess.
  • Host-tested. I’ve made this for weeknights and gatherings alike. You can parbake ahead, build quickly, and serve it hot with zero stress.

Ingredients

Overhead view of labeled ingredients for gluten-free focaccia pizza, including flour, cheese, pepperoni, and herbs.

TIP

This recipe is based on my gluten-free focaccia dough but instead of using a 9×13-inch baking dish, it’s baked on a 13×18-inch half sheet pan. That extra surface area gives you a thinner dough and a crispier bottom, which makes it perfect for pizza.

Ingredient Notes

  • Caputo Fioreglut Gluten-Free Flour – This flour is key for the dough’s structure and stretch. It contains gluten-free wheat starch and cannot be substituted.
  • Instant Yeast – No need to proof it. Just mix it in with the dry ingredients.
  • Warm Water – Make sure the water is between 120–130°F. Too hot can kill the yeast, too cool and the dough won’t rise properly.
  • Pizza Sauce – Use a thicker sauce to prevent the crust from getting soggy. I use about 14 ounces, enough to coat the surface without overwhelming the dough. I used Mutti Pizza Sauce in this recipe.
  • Pepperoni – I go with 20–30 slices for full coverage without overloading. You can absolutely use more or less depending on your preference.
  • Ricotta Mixture – A quick mix of ricotta, olive oil, and spices adds contrast and texture. It gets dolloped over the top before baking for a creamy finish.
  • Hot Honey – Drizzle over just before serving for a sweet-spicy finish. Totally optional, but highly recommended.
Overhead view of baked gluten-free focaccia pizza in pan with plates and red pepper flakes on the side.

Entertaining and Hosting Tip

You can parbake the pizza crust earlier in the day and finish baking right before serving. It makes timing easy and helps you stay relaxed while guests are arriving.

Recipe FAQs

Can I use a different gluten-free flour blend?

No. This recipe was developed specifically for Caputo Fioreglut gluten-free flour. Other blends won’t produce the same rise or structure.

Do I need parchment paper?

Yes, especially for this pizza version. It helps release the crust cleanly and keeps the crispy bottom intact.

Can I make it ahead?

Yes! You can parbake the crust earlier in the day and finish baking with toppings right before serving.

Expert Tips

  • Oil your hands before pressing the dough. It’s a wet dough, so this makes spreading it into the pan much easier.
  • Don’t skip the parbake. It sets the base and keeps the final pizza from getting soggy.
  • Use a thick sauce. Watery sauces can soak into the dough. Look for one with a paste-like consistency.

Storage Instructions

Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 400°F oven or toaster oven for 8-10 minutes to bring back the crisp edges.

You can also par-bake the crust earlier in the day and refrigerate it. When ready to serve, add toppings and finish baking. This makes entertaining much easier.

Serving Suggestion

This focaccia pizza is perfect for casual dinners or weekend entertaining. Serve it with my farmers market salad or my crispy parmesan smashed potatoes for a complete meal.

For more Caputo Fioreglut recipes, try my gluten-free focaccia or gluten-free garlic butter focaccia.

More gluten-free meals to try

All Dinners

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.

Close-up of a gluten-free focaccia pizza topped with pepperoni, dollops of ricotta cheese, melted mozzarella, tomato sauce, and fresh basil leaves on a wooden board. One slice is partially cut and slightly separated.
3.67 from 3 votes

Gluten-Free Focaccia Pizza

This gluten-free focaccia pizza has a crispy, golden bottom and a soft, airy interior — perfect for holding sauce, cheese, and all your favorite toppings. It’s made with Caputo Fioreglut gluten-free flour, parbaked for structure, and finished with layers of melty mozzarella, spicy pepperoni, seasoned ricotta, and a drizzle of hot honey.
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Prep Time 20 minutes
Cook Time 28 minutes
Rising Time 1 hour 30 minutes
Total Time 2 hours 18 minutes
Servings 16 slices
Metric – US Customary

Ingredients

For the Focaccia Dough:

  • 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour - no substitutions
  • 12 g (4 teaspoons) instant yeast
  • 12.5 g (1 tablespoon) granulated sugar
  • 12 g (2 teaspoons) kosher salt
  • 480 g (2 cups) warm water - 120–130°F
  • 42 g (3 tablespoons) extra-virgin olive oil

For the Pan and Dimpling the Dough:

  • 42 g (3 tablespoons) extra-virgin olive oil - divided
  • ½ teaspoon flaky sea salt - such as Maldon salt
  • ½ teaspoon dried oregano

For the Ricotta Mixture:

  • 225 g (1 cup) whole milk ricotta - 8 oz
  • ½ tablespoon olive oil - 7g
  • ½ teaspoon kosher salt - 3g
  • ½ teaspoon dried oregano
  • ¼ teaspoon crushed red pepper flakes - adjust to taste

For the Toppings:

  • 397 g (14 oz) pizza sauce
  • 340 g (3 cups) shredded low-moisture mozzarella - 12 oz / divided, 2 cups under toppings, 1 cup on top
  • 58 g (2 oz) gluten-free pepperoni - 20-30 slices
  • 28 g (¼ cup) freshly grated Parmesan - 1 oz
  • 1-2 tablespoons tablespoons hot honey - for drizzling
  • 10-20 fresh basil leaves - torn
  • ½ teaspoon flaky sea salt - I use Maldon
  • ⅛-¼ teaspoon crushed red pepper flakes - optional

**Use the toggle button above to turn the instruction photos on and off!

Instructions

For the Focaccia Dough:

  • In the bowl of a stand mixer fitted with the paddle attachment, whisk together 520 g (4 cups) Caputo Fioreglut Gluten-Free Flour , 12 g (4 teaspoons) instant yeast , 12.5 g (1 tablespoon) granulated sugar, and 12 g (2 teaspoons) kosher salt.
  • Add 480 g (2 cups) warm water (120–130°F) and 42 g (3 tablespoons) extra-virgin olive oil.
    Caputo Fioreglut flour, warm water, yeast, and olive oil in a bowl before mixing for gluten-free focaccia dough.
  • Mix on medium speed for 4 minutes, until smooth and sticky.
    Close-up of creamy white frosting being mixed with a stand mixer paddle attachment in a metal bowl. The smooth, fluffy texture looks as inviting as the perfect topping for a gluten-free focaccia pizza.
  • Prepare the Pan: Line a 13×18-inch half sheet pan with parchment paper. Grease the parchment generously with about 28 g (2 tablespoons) extra-virgin olive oil.
  • Shape the Dough: Transfer the dough to the prepared pan. With oiled hands, gently press the dough out into an even layer. Don’t worry if it doesn’t reach the edges yet — it will spread as it rises.
    Oiled hands pressing gluten-free dough into a sheet pan before rising.
  • Let It Rise: Cover the pan with plastic wrap or a clean towel. Let rise in a warm spot for 1 to 1.5 hours, until puffy and doubled in size.
    Gluten-free dough fully risen in a sheet pan before dimpling and seasoning.
  • Dimple the Dough: Preheat the oven to 475°F. Once the dough has risen, drizzle the surface with about 14 g (1 tablespoons) extra-virgin olive oil, dimple with your fingertips, and sprinkle with ½ teaspoon flaky sea salt and ½ teaspoon dried oregano.
    Risen focaccia dough dimpled with olive oil and sprinkled with herbs, ready to parbake.
  • Parbake the Crust: Parbake for 15 minutes, until the top is set and the bottom is starting to turn golden.
    Lightly golden gluten-free focaccia crust after parbaking, topped with olive oil and herbs.

For the Ricotta Mixture:

  • In a small bowl, add 225 g (1 cup) whole milk ricotta, ½ tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon dried oregano, and ¼ teaspoon crushed red pepper flakes.
    Bowl of ricotta topped with dried oregano, red pepper flakes, olive oil, and salt before mixing.
  • Stir until combined. Set aside.
    A close-up of a glass bowl containing whipped ricotta cheese mixed with herbs and red pepper flakes, with a metal spoon scooping some of the creamy mixture—perfect as a spread on gluten-free focaccia pizza.

For The Pizza:

  • Spread 397 g (14 oz) pizza sauce evenly over the par-baked crust. Top with 227 g (2 cups) shredded low-moisture mozzarella. Add 58 g (2 oz) gluten-free pepperoni in a single layer. Sprinkle with the remaining 113 g (1 cups) shredded low-moisture mozzarella. Spoon the ricotta mixture in small dollops across the surface. Finish with 28 g (¼ cup) freshly grated Parmesan.
    A close-up of an uncooked rectangular gluten-free focaccia pizza topped with tomato sauce, pepperoni slices, shredded cheese, and dollops of ricotta cheese on a metal baking sheet.
  • Final Bake: Return to the oven and bake for 10–13 minutes, until the cheese is melted and bubbly and the crust is golden brown on the bottom.
  • Finish and Serve: Drizzle with 1-2 tablespoons tablespoons hot honey. Top with 10-20 fresh basil leaves, ½ teaspoon flaky sea salt, ⅛-¼ teaspoon crushed red pepper flakes, and more Parmesan if desired. Let cool slightly, then slice and enjoy!
    Fully baked gluten-free focaccia pizza topped with melted cheese, pepperoni, ricotta dollops, and fresh basil in a sheet pan.

Notes

  • Gluten-Free Flour: This recipe was developed specifically for Caputo Fioreglut Gluten-Free Flour, which contains gluten-free wheat starch. It’s safe for those with celiac disease (like me!), but not safe for anyone with a wheat allergy. No substitutions — the texture and rise depend on this specific flour.
  • Measurements Note: You’ll notice that I listed weight measurements first for the dough ingredients, with volume amounts in parentheses. That’s because I highly recommend using a food scale when making the dough. It’s the most accurate way to get consistent results. 
  • Storage instructions: Let leftovers cool completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 400°F oven or toaster oven for 8–10 minutes to bring back the crisp edges.

Nutrition

Calories: 264kcal | Carbohydrates: 31g | Protein: 10g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 770mg | Potassium: 128mg | Fiber: 1g | Sugar: 3g | Vitamin A: 392IU | Vitamin C: 2mg | Calcium: 159mg | Iron: 1mg
Sliced gluten-free focaccia pizza on a wood cutting board topped with basil and red pepper flakes.

Megan Hastings is a celiac recipe developer specializing in reliable gluten-free comfort food and baking recipes that taste as good as you remember, just without the gluten.

6 Comments

    1. That’s ok! So many have loved it but everyone has different tastes! Feel free to change up the toppings however you want.

  2. 5 stars
    Amazing pizza. No one knew it was gluten free. I changed up the toppings based on the crew I was making it for. I will definitely make this again.

    Reply

    1. Hi Linda, A few questions to figure out what happened since I haven’t had any lumps in mine before. Are you using the Caputo Fioreglut flour blend? And then how are you mixing together your dough? By hand or stand mixer? It is a little lumpy at first, but I mix with the stand mixer for about 5 minutes and it’s very smooth. Let me know and we can figure out what’s happening!

3.67 from 3 votes

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