Name: Gluten-Free Pizza
Yield: Makes two (10-inch pizzas); 2 to 4 servings
Ingredients: 1 (15-ounce) can crushed tomatoes with added purée; 4 1/2 teaspoons extra-virgin olive oil; 1/2 teaspoon sugar; 1/2 teaspoon fine sea salt; 1/4 teaspoon dried oregano; 3/4 cup tapioca flour; 1/2 cup white rice flour*; 1/3 cup chickpea flour; 1/3 cup sorghum flour; 1 teaspoon xanthum gum; 1 teaspoon fine sea salt; 1/2 cup whole milk; 2 1/4 teaspoons active dry yeast, from 1 (1/4-ounce) package; 2 teaspoons sugar; 2 large egg whites, lightly beaten; 3 tablespoons plus 1 teaspoon extra-virgin olive oil; 4 teaspoons extra-virgin olive oil; 8 ounces fresh mozzarella, coarsely grated (about 1 1/2 cups); 1/4 ounce Parmigiano-Reggiano, finely grated (about 1 tablespoon); 4 large fresh basil leaves, roughly torn; *Be sure to use white rice flour; brown will result in gritty pizza dough.; Special equipment: pizza stone or heavy baking sheet, baking peel or heavy baking sheet, parchment paper

Gluten-Free PizzaZoe Singer

Crisp on the bottom and chewy in the center, this gluten-free pie gives pizzeria fare a run for its money. Feel free to vary the toppings to suit your taste (keeping in mind that processed pepperoni and even some brands of pre-grated cheese may contain gluten, so read ingredients carefully.)

This recipe makes two 10-inch pies—perfect for two very hungry people or two to three pretty hungry people. For easy weeknight meals, make a double recipe of the baked crusts and freeze some to top and broil when you need them.

See our related story for more information and sources for gluten-free ingredients.

Recipe notes

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Crème Anglaise

The silky French vanilla sauce that goes with everything.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Mascarpone Cheesecake

An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.