Gluten-Free Detroit Style Pizza

4.82 from 32 votes

Gluten-Free Detroit Style Pizza

This gluten-free Detroit style pan pizza has a fluffy focaccia-like crust with a crispy square edge. Loaded with cheese, marinara sauce, pepperoni, and hot honey, you will be blown away that this is gluten-free!

Prep Time25

Cook Time25

Rising Time1 30

Total Time2 20

Course: Main Course

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 987kcal

Author: Olivia Parsons

Equipment

Square metal baking dish (8x8" or 9x9") See recipe notes for 9x13" pan

Ingredients

For the Crust

1 teaspoon instant yeast
1 teaspoon granulated sugar
¾ cup warm water
1 teaspoon apple cider vinegar
1 tablespoon olive oil plus extra for greasing the bowl and pan
1 ¾ cup mulino caputo fioreglut gluten-free flour at this time, I don't recommend any other flour
1 teaspoon salt

Toppings

2 cups shredded mozzarella or the traditional Wisconsin brick cheese
¾ cup marinara sauce
⅓ cup sliced pepperoni medium thickness
Honey to drizzle
Chili flakes to taste
Dried oregano to taste

Instructions

In a large bowl, stir together the yeast, sugar, and warm water. Let it sit for 10 minutes. It should look foamy and smell yeasty.
Pour in the apple cider vinegar, olive oil, half of the flour, and salt. Mix with a fork in the bowl, then add the remaining flour and knead on the counter once it gets too thick. Gently knead until all flour is combined and the dough is smooth.
Grease the large bowl with some olive oil, place the dough ball in, cover with a towel and let it rise in a warm place for about 1 hour to 1 hour and 15 minutes. A cold oven is a great place for this to avoid drafts.
Once the dough has risen, oil a square (8x8" or 9x9") metal baking dish and place the dough inside. Use your fingers to spread and dimple the dough, then cover with a towel and let it rise for another 30-45 minutes. With 15 minutes remaining, preheat the oven to 500ºF. Ensure you remove the dish if the dough was rising in the oven!
Once risen, spread the cheese over the dough to the edges of the pan. Yes, cheese first! Then top with diagonal lines of marinara sauce and pepperoni slices.
Bake for approximately 25 minutes on the bottom rack (the lowest it will go), depending on your desired level of crispiness. Yes, the edges of the cheese may burn slightly, but that's okay.
Remove from the oven, and run a knife along the edges to loosen the pizza from the pan. Use a spatula to help remove the pizza, then use a sharp knife to slice into 4 squares. Top with a drizzle of honey, chili flakes, and dried oregano. Enjoy immediately!

Notes

Flour: At this time, I don't recommend any flour other than the Mulino Caputo Fioreglut gluten-free flour. Try to find it at a local Italian store, as Amazon can be expensive.
Dairy-Free: This Detroit-style crust is naturally dairy-free. If using dairy-free cheese, I suggest layering it on top so it has the best chance to melt.
Topping Suggestions: Veggies, meat lovers, or Hawaiian style toppings would be great on this crust.
To Make a Larger Pizza (9x13"): Double the written ingredient quantities and bake the pizza in a 9x13" metal pan. Alternatively, double the recipe and bake in two 8x8" square metal pans. Serves 4-8.
Make Ahead: Prepare according to the instructions to the end of the first rise. Cover the dough bowl and refrigerate overnight. When ready to bake, remove the dough from the fridge and spread in an oiled baking pan. Let the dough come to room temperature during this second rise, about 45 minutes. Top and bake according to the instructions.
Storage: Leftover baked pizza can be cooled to room temperature and stored in the fridge in an airtight container. Reheat in the air fryer at 350ºF for 5-7 minutes, or the oven at 400ºF for 5-10 minutes.
Freezing: I do not recommend freezing raw pizza dough. Baked pizza slices may be cooled and frozen in an airtight container for up to 1 month. To reheat, place in a 450ºF oven for 7-10 minutes until crisp and hot. Timing may vary.

Nutrition facts are an estimation.

Nutrition