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
Ingredients
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.
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
No. This recipe was developed specifically for Caputo Fioreglut gluten-free flour. Other blends won’t produce the same rise or structure.
Yes — especially for this pizza version. It helps release the crust cleanly and keeps the crispy bottom intact.
Yes! You can parbake the crust earlier in the day and finish baking with toppings right before serving.
Expert Tips
More gluten-free meals to try
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.
Gluten-Free Focaccia Pizza
Ingredients
For the Focaccia Dough:
- 520 g Caputo Fioreglut Gluten-Free Flour - about 4 cups, no substitutions
- 480 g warm water - 120–130°F – 2 cups
- 12 g instant yeast - about 4 teaspoons
- 12.5 g granulated sugar - 1 tablespoon
- 12 g kosher salt - 2 teaspoons
- 42 g extra-virgin olive oil - 3 tablespoons, plus more for the pan and topping
For the Ricotta Mixture:
- 1 cup whole milk ricotta - 8 oz / 225 g
- ½ tablespoon olive oil - 7 g
- ½ teaspoon kosher salt - 3 g
- ½ teaspoon dried oregano
- ¼ teaspoon crushed red pepper flakes - adjust to taste
For the Toppings:
- 14 oz pizza sauce
- 3 cups shredded low-moisture mozzarella - 12 oz / 340 g total – 2 cups under toppings, 1 cup on top
- 20-30 slices gluten-free pepperoni - 2 oz / 58 g
- ¼ cup freshly grated Parmesan - 1 oz / 28 g
- ½ teaspoon flaky sea salt - I use Maldon
- ⅛-1/4 teaspoon crushed red pepper flakes - optional
- 10-20 fresh basil leaves - torn
- 1-2 tablespoons tablespoons hot honey - for drizzling
**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 Caputo Fioreglut gluten-free flour, 12 g instant yeast, 12.5 g granulated sugar, and 12 g kosher salt.
- Add 480 g warm water (120–130°F) and 42 g olive oil.
- Mix on medium speed for 4 minutes, until smooth and sticky.
- Prepare the Pan: Line a 13×18-inch half sheet pan with parchment paper. Grease the parchment generously with about 2 tablespoons 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.
- 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.
- Dimple the Dough: Preheat the oven to 475°F. Once the dough has risen, drizzle the surface with about 1 tablespoon olive oil, dimple with your fingertips, and sprinkle with ½ teaspoon flaky sea salt and 1/2 teaspoon dried oregano.
- Parbake the Crust: Parbake for 15 minutes, until the top is set and the bottom is starting to turn golden.
For the Ricotta Mixture:
- In a small bowl, add 1 cup whole milk ricotta, ½ tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes.
- Stir until combined. Set aside.
For The Pizza:
- Spread 14 oz pizza sauce evenly over the parbaked crust. Top with 2 cups shredded mozzarella. Add 20–30 slices of pepperoni in a single layer. Sprinkle with the remaining 1 cup shredded mozzarella. Spoon the ricotta mixture in small dollops across the surface. Finish with ¼ cup freshly grated Parmesan.
- 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 hot honey. Top with torn fresh basil, a pinch of flaky sea salt, red pepper flakes, and more Parmesan if desired. Let cool slightly, then slice and enjoy!
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. For the rest of the recipe, I reversed the format and listed volume measurements first, since those parts of the recipe don’t require the same level of precision.
- 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
