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3 from 2 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

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.
    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.
  • Prepare the Pan: Line a 13x18-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.
    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 1 tablespoon olive oil, dimple with your fingertips, and sprinkle with ½ teaspoon flaky sea salt and 1/2 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 1 cup whole milk ricotta, ½ tablespoon olive oil, ½ teaspoon kosher salt, ½ teaspoon dried oregano, and ¼ teaspoon red pepper flakes.
    Bowl of ricotta topped with dried oregano, red pepper flakes, olive oil, and salt before mixing.
  • 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.
    Parbaked focaccia pizza topped with sauce, cheese, pepperoni, and dollops of ricotta mixture, ready to bake.
  • 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!
    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. 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

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
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