Gluten-Free Tomato and Cheese Pizza with Fresh Arugula
A homemade gluten-free pizza featuring a tender rice and oat flour crust topped with rich tomato passata, melted mozzarella and Gouda cheeses, fresh tomatoes, and peppery arugula. The dough uses warm milk for extra softness, while a mix of button mushrooms and sweet heirloom tomatoes adds depth and freshness. Perfect for pizza night when you need a gluten-free option that doesn't compromise on flavor or texture.
Ingredients
- 1 tablespoon active dry yeast
- 1 tablespoon white granulated sugar
- 1 cup warm full-fat milk
- ⅝ cup rice flour
- 1 cup gluten-free oat flour
- 1 cup gluten-free all-purpose flour, plus more for dusting
- 2 tablespoons melted butter
- ⅓ teaspoon fine sea salt
- 1 cup tomato passata
- 4 cloves garlic, peeled, crushed, and minced
- 4 ounces button mushrooms, thinly sliced
- 3 ounces fresh mozzarella cheese, torn
- 3 ounces Gouda cheese, grated
- 5 ounces large sweet tomatoes, sliced
- 5 ounces cherry tomatoes, cut in half
- 1 tablespoon extra-virgin olive oil
- 2 handfuls arugula
Instructions
- 1
Mix yeast, sugar, and warm milk in a cup and set aside for 5 minutes to activate
- 2
Add small amounts of each flour to the yeast mixture, mix and set aside for 20 minutes
- 3
Sift remaining flours into a large bowl and add melted butter and salt
- 4
Gradually add milk with dissolved yeast, mixing well to form a soft dough
- 5
Transfer dough to lightly floured work surface and knead for 5 minutes until smooth and elastic
- 6
Return dough to bowl, cover with cotton cloth and let rise for 30-45 minutes until doubled in volume
- 7
Preheat oven to 425°F
- 8
Roll dough into a 10-inch circle with slightly higher edges
- 9
Transfer to parchment-lined baking sheet and bake for 3-5 minutes
- 10
Remove and spread passata on surface, sprinkle with crushed garlic and sliced mushrooms
- 11
Arrange mozzarella over top and sprinkle with Gouda cheese
- 12
Add tomatoes and bake for 15-20 minutes until edges are lightly browned
- 13
Remove from oven, drizzle with olive oil and sprinkle generously with arugula before serving
Tips
Make sure milk temperature is between 95-105°F to properly activate the yeast without killing it.
Let the dough rise in a warm, draft-free place for best results - an oven with just the light on works well.
Pre-bake the crust briefly before adding toppings to prevent a soggy bottom.
Good to Know
Store leftover pizza covered in refrigerator for up to 3 days. Reheat in oven at 350°F for best texture.
Dough can be made 1 day ahead and refrigerated. Let come to room temperature before rolling.
Serve immediately while cheese is melted and crust is crisp. Cut into wedges with pizza cutter.
Common Mistakes
Don't use milk that's too hot or it will kill the yeast and prevent rising.
Avoid overloading with toppings or the crust will become soggy.
Don't skip the pre-baking step or the bottom won't cook properly.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
FAQ
Can I make this dairy-free?
Yes, substitute plant milk for regular milk and use vegan butter and cheese alternatives. The texture will be slightly different but still delicious.
How long does the dough keep in the fridge?
The dough will keep covered in the refrigerator for up to 24 hours. Let it come to room temperature before rolling out.
Can I freeze the baked pizza?
Yes, wrap cooled pizza slices individually and freeze for up to 2 months. Reheat directly from frozen in a 375°F oven.