Gluten-Free Detroit Style Pizza
Indulge in the crispy, cheesy delight of *Gluten-Free Detroit Style Pizza*, a masterpiece that brings this iconic Midwest dish to gluten-free enthusiasts everywhere! Built on a thick, airy crust made with gluten-free all-purpose flour, this pizza is packed with bold flavors and irresistible textures. The edges are layered with a generous amount of gooey mozzarella, forming the signature caramelized cheese crust, while ribbons of rich tomato sauce and savory pepperoni slices add a classic Detroit-style twist. Finished with a sprinkle of Pecorino Romano, garlic powder, and aromatic oregano, this pizza is baked to golden perfection in just 25 minutes. Perfectly portioned for four, it’s a gluten-free pizza that doesn’t compromise on taste or authenticity. Ideal for weeknight dinners or gatherings, this square-sliced specialty guarantees smiles all around!
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Recipe Information
Ingredients
- 240 grams Gluten-free all-purpose flour
- 1 packet Instant yeast
- 2 tablespoons Sugar
- 1 teaspoon Salt
- 180 milliliters Warm water
- 2 tablespoons Olive oil
- 300 grams Shredded mozzarella cheese
- 100 grams Pecorino Romano cheese
- 200 grams Tomato sauce
- 100 grams Pepperoni slices
- 1 teaspoon Dried oregano
- 0.5 teaspoon Garlic powder
Instructions
In a large bowl, combine gluten-free all-purpose flour, instant yeast, sugar, and salt. Mix these dry ingredients well.
Add warm water and 1 tablespoon of olive oil to the dry mixture. Stir until a sticky dough forms.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 1.5 hours or until it has doubled in size.
Preheat your oven to 475°F (245°C).
Generously oil a 9x13 inch baking pan (or a specialized Detroit style pizza pan) with the remaining olive oil.
Once the dough has risen, transfer it to the prepared pan. Use your fingers to gently stretch the dough to the edges of the pan. Cover and let it rest for an additional 15 minutes.
Spread the shredded mozzarella cheese evenly over the dough, ensuring the cheese reaches the edges of the pan for a crispy cheese crust.
Evenly spoon the tomato sauce in three lines across the cheese layer.
Top with pepperoni slices, distributing them evenly over the pizza.
Sprinkle the Pecorino Romano cheese over the entire pizza, followed by the dried oregano and garlic powder.
Bake in the preheated oven on the middle rack for 20-25 minutes or until the cheese is bubbly and the edges are well browned.
Remove from the oven and let it cool for a few minutes. Use a spatula to lift the pizza from the pan and transfer to a cutting board.
Cut into square slices and serve hot. Enjoy your Gluten-Free Detroit Style Pizza!
Nutrition Facts
Calories |
3173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 8020 mg | 349% | |
| Total Carbohydrate | 264.8 g | 96% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 29.9 g | ||
| Protein | 139.3 g | 279% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3307 mg | 254% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 423 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
