Easy & Delicious Gluten-Free Cast Iron Skillet Pizza: Your New Favorite Homemade Recipe

Craving a truly satisfying pizza that caters to your gluten-free lifestyle? Look no further! This incredible Gluten-Free Cast Iron Skillet Pizza recipe delivers a wonderfully crispy crust and all the comforting flavors you love, right from your own kitchen. It’s surprisingly easy to make and tastes absolutely phenomenal, making it a perfect weeknight meal or a fun project for a weekend gathering.

We are incredibly grateful to Sarena Shasteen over at Bob’s Red Mill for developing the fantastic formula for this gluten-free pizza dough. Her expertise has made it possible to share this exceptional recipe, promising a delightful pizza experience even for those with gluten sensitivities. Prepare to be amazed at how simple and delicious homemade gluten-free pizza can be, especially when baked to perfection in a cast iron skillet!

Why Make Gluten-Free Pizza in a Cast Iron Skillet?

Creating your own gluten-free pizza at home means you control every ingredient, ensuring it meets your dietary needs without sacrificing flavor or texture. This recipe specifically calls for a blend of gluten-free flours that, when combined with key ingredients like xanthan gum, mimic the elasticity often missing in gluten-free doughs. The result is a dough that’s easy to work with and bakes into a delightful crust.

The magic truly happens when you introduce the cast iron skillet. Cast iron is renowned for its exceptional heat retention and even heat distribution. This means your pizza crust will cook uniformly, developing a beautifully golden, ultra-crispy bottom and edges that are hard to achieve with standard pizza pans. It’s a game-changer for homemade pizza, elevating it to restaurant-quality status!

Crafting Your Perfect Gluten-Free Pizza Dough

The foundation of any great pizza is its dough. For this gluten-free pizza dough recipe, we’ll start by combining all the dry ingredients. This ensures an even distribution of the flours, yeast, and essential binding agents like xanthan gum, which plays a vital role in giving gluten-free dough its structure and preventing it from becoming too crumbly.

Step-by-Step Dough Preparation:

Combine Dry Ingredients: In a large mixing bowl, combine rice flour, potato starch, cornstarch, garbanzo flour (or garbanzo & fava flour), sugar, instant yeast, baking powder, xanthan gum, and salt. Whisk these ingredients together until they are thoroughly combined. This initial step is crucial for ensuring the leavening agents and flours are evenly distributed, leading to a consistent dough texture.
Prepare Wet Ingredients: Next, gently warm your water. The ideal temperature for activating yeast is warm, not hot – you should be able to comfortably dip your finger into it. Water that is too hot can kill the yeast, preventing your dough from rising. In a separate small bowl, combine the olive oil, apple cider vinegar, eggs, and ½ cup of this warm water.
Mix the Dough: Add the wet ingredient mixture to your dry ingredients. Mix everything well until a cohesive dough forms. You can do this by hand with a sturdy spoon, or if you prefer, use a stand mixer with the dough hook attachment. This dough is surprisingly easy to work with by hand, making clean-up a breeze and saving you from pulling out extra equipment.

Check Dough Consistency: The dough should be slightly wet but shouldn’t stick to your finger when lightly touched with a wet hand. If it feels too dry, add a tiny bit more warm water, a tablespoon at a time, until the desired consistency is reached. Gluten-free dough can be a bit different from traditional wheat dough, so don’t expect the same elastic feel.
Allow to Rise: Cover the bowl with plastic wrap or a clean kitchen towel and place it in a warm, draft-free spot. Allow the dough to rise for 30 minutes to an hour. In a pinch, you can even use it after a quick 15-minute rest, though a longer rise generally yields a better texture and flavor. The warmth helps the yeast activate and create a lighter, airier crust.

Less clean-up is always welcome…

As mentioned, this gluten-free dough can be mixed either by hand or using the dough hook attachment on your stand mixer. Having experimented with both methods, I can confidently say there’s often no need to bother with the stand mixer. The dough comes together incredibly easily by hand, saving you from extra washing up, which is always a bonus in my book!

While I generally followed Sarena’s ingredient list, I did make one minor adjustment for this presentation: I swapped one of the flours for a similar gluten-free option readily available at my local market. This highlights the flexibility of gluten-free baking – sometimes you need to adapt based on what’s accessible.

My decision to enhance the texture by baking this pizza in a cast iron skillet was a truly excellent move. The direct, intense heat from the cast iron imparted an incredible crunch to the crust that a regular pizza stone or pan simply can’t replicate. If you haven’t tried baking pizza in cast iron before, this is the perfect opportunity to experience the difference!

Baking Your Crispy Gluten-Free Cast Iron Pizza Crust:

Preheat Oven & Skillet: Preheat your oven to a high temperature, 425°F (220°C). For the best crispy crust, it’s beneficial to preheat your cast iron skillet along with the oven if safe to do so, or at least ensure it’s hot when the dough goes in.
Prepare Skillet: Line a 10- or 12-inch cast iron skillet with parchment paper. This step is crucial for easy removal of the pizza after baking, as gluten-free dough can sometimes be a bit more delicate.
Shape the Dough: Scoop half of your risen dough into the prepared skillet. Have a small bowl of water handy. With wet hands, gently flatten and shape the dough to fill the bottom of the skillet, extending to the edges. The wet hands prevent the dough from sticking and allow you to create a smooth, even crust.
Prevent Puffing: Using the tines of a fork, poke several holes across the surface of the dough. This simple trick helps prevent the crust from puffing up excessively in the center during baking, ensuring a more even and enjoyable texture.
Par-bake the Crust: Place the skillet with the dough into the preheated oven and par-bake for 5 to 7 minutes. The crust should be set and firm to the touch, but not yet significantly browned. This step is essential for gluten-free crusts, as it provides a stable base before you load it with toppings, preventing a soggy bottom.
Remove from Oven: Carefully remove the par-baked crust from the oven.

You can choose the skillet size that best suits your preference for crust thickness. I personally love using my 12-inch cast iron skillet, which measures about 10.5 inches at the bottom. This size gives a perfect balance of crispy exterior and satisfying chewiness. The dough is remarkably easy to spread and form into a perfect circle, especially when you can use the shape of your skillet as a guide.

Pro Tip for Meal Prep: These par-baked crusts can be cooled completely, wrapped tightly in plastic wrap, and then stored in the freezer. This is an excellent way to prepare ahead for future last-minute pizza nights, allowing you to enjoy a quick homemade gluten-free pizza whenever a craving strikes!

Add your toppings to make your family’s new favorite Gluten-Free Cast Iron Skillet Pizza.

Now comes the fun part: customizing your gluten-free skillet pizza with your favorite toppings! The beauty of homemade pizza is that everyone can choose exactly what they love.

Top and Bake: Once your crust is par-baked, it’s ready for your chosen sauce, cheese, and toppings. Spread your favorite marinara or pesto evenly, sprinkle with a generous layer of cheese, and arrange your desired toppings.
Final Bake: Return the loaded pizza to the oven for an additional 15 to 20 minutes. Keep an eye on it – the goal is a beautiful golden-brown crust and cheese that is fully melted and bubbly.

At our house, we adore a classic combination: our preferred marinara sauce, generous torn fresh mozzarella, and sautéed sliced portabella mushrooms. This blend offers a fantastic depth of flavor and a wonderful texture contrast with the crispy crust.

Ideas for Gluten-Free Pizza Toppings:

Classic Favorites: Pepperoni (ensure it’s gluten-free), sausage, bell peppers, onions, black olives.
Vegetarian Delights: Spinach and feta, roasted vegetables (zucchini, eggplant, cherry tomatoes), pesto with sun-dried tomatoes, goat cheese and caramelized onions.
Gourmet Touches: Prosciutto and arugula (add arugula after baking), grilled chicken and BBQ sauce, fig jam and brie.

Don’t be afraid to get creative! The sturdy, crispy base of this cast iron crust can hold up to a variety of ingredients, making it versatile for any pizza preference.

Serving Your Gluten-Free Skillet Pizza:

The final steps ensure your homemade gluten-free pizza is enjoyed at its best.

Allow to Rest: Once the pizza comes out of the oven, resist the urge to cut into it immediately. Allow it to rest for a minute or two in the skillet. This brief resting period helps the cheese set and prevents everything from sliding off when you slice it.
Transfer and Slice: Carefully lift the pizza out of the skillet using the parchment paper as handles. Transfer it to a cutting board, parchment paper and all. This makes for super easy cutting and serving!
Garnish and Enjoy: Top with fresh basil leaves for a burst of aromatic flavor, slice it into wedges, and serve your delicious Gluten-Free Cast Iron Skillet Pizza. Get ready to enjoy a satisfying, crispy, and flavorful pizza experience that truly feels like a treat.

This recipe is not just about avoiding gluten; it’s about creating a pizza that stands on its own as incredibly tasty and enjoyable. The combination of carefully selected gluten-free flours and the unique baking properties of cast iron delivers a crust that’s often mistaken for traditional pizza, making it a hit with everyone, regardless of dietary preferences.

5 from 3 votes

Gluten-Free Cast Iron Skillet Pizza

Adapted from Sarena Shasteen at Bob’s Red Mill

Delicious gluten-free crust with a crispy exterior, perfect for pizza night!

Servings 2 10″ pizza crusts

Author Rosemary Stelmach

Ingredients

1
cup
stone ground white rice flour
(165 grams)
1/2
cup
potato starch
(78 grams)
1/4
cup
cornstarch
(32 grams)
1/4
cup
garbanzo & fava flour or garbanzo bean flour
(32 grams)
2
tablespoons
sugar
1
tablespoon
instant yeast
2
teaspoons
baking powder
1 1/2
teaspoons
xanthan gum
1/2
teaspoon
salt
2
tablespoons
olive oil
2
tablespoons
apple cider vinegar
2
large eggs
1/2
cup
water (plus more if necessary)

Instructions

In a large mixing bowl, combine the rice flour, potato starch, cornstarch, garbanzo & fava flour, sugar, yeast, baking powder, xanthan gum and salt. With a whisk, mix until well combined.
Heat your water to warm (not too hot… you should be able to put your finger in it without feeling uncomfortable).
In a small bowl, combine the olive oil, apple cider vinegar, eggs and ½ cup warm water. Add to the dry ingredients and mix well. This can be done by hand or in a stand-up mixer with the dough hook attachment. The dough should be slightly wet. You should be able to touch it with a wet finger and it should not stick to you. If it’s too dry, add a little more warm water.
Cover the dough and put it in a warm, draft-free place, allowing it to rise for 30 minutes or up to an hour. You can even use it after letting it rest for 15 minutes.
Preheat the oven to 425°F (220°C).
Line a 10 or 12-inch cast iron skillet with parchment paper. Scoop half of the dough into the skillet. With wet hands, flatten and shape the dough to fill the bottom of the skillet. Using the tines of a fork, poke some holes here and there to prevent the dough from puffing too much during baking.
Par-bake for 5-7 minutes. It should be set, but not really browned. Remove from oven.
Top with your favorite sauce, cheese and toppings. Return to oven for an additional 15-20 minutes or until the crust is golden and the cheese is melted and bubbly.
Once the pizza comes out of the oven, wait a minute or two then carefully lift it out of the skillet with the parchment paper. Place it on a cutting board, parchment paper included. Top it off with fresh basil, cut it into wedges and enjoy!

Recipe Notes

Crusts can be par-baked, cooled and wrapped tightly, then placed in the freezer for future last-minute pizzas.

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More Gluten-Free Delights You’ll Love…

If you’ve enjoyed this Gluten-Free Cast Iron Skillet Pizza, be sure to explore more of our gluten-free recipes. We believe that eating gluten-free should never mean compromising on taste or variety!