Detroit-style pizza is a square, thick-crusted pizza with a crispy, caramelized cheese edge and airy interior, baked in a well-oiled pan. This gluten-free version uses a blend of rice flour and tapioca starch to recreate that signature chewy-yet-crisp crust, and it actually works—the high hydration and long proof develop structure without gluten. You get the same crunchy corners and soft center, just without the wheat.
Ingredients
- 1 ½ cups (210 g) gluten-free all-purpose flour (with xanthan gum, or add 1 tsp xanthan gum if your blend lacks it)
- ½ cup (60 g) tapioca starch
- 1 tsp (4 g) instant yeast
- 1 ½ tsp (9 g) fine salt
- 1 tsp (4 g) sugar
- 1 cup (240 ml) warm water (110°F / 43°C)
- 1 tbsp (15 ml) olive oil, plus more for the pan
- 2 cups (240 g) shredded low-moisture mozzarella cheese
- ½ cup (120 ml) pizza sauce (store-bought or homemade)
- Optional toppings: pepperoni, cooked sausage, mushrooms, olives
Instructions
- In a large bowl, whisk together the gluten-free flour, tapioca starch, yeast, salt, and sugar. If your flour blend does not contain xanthan gum, whisk in 1 tsp (3 g) xanthan gum.
- Add the warm water and olive oil to the dry ingredients. Stir with a wooden spoon until a thick, sticky batter forms. It will look more like a thick cake batter than a traditional dough—this is correct.
- Cover the bowl with plastic wrap or a damp towel. Let it rise in a warm spot (about 75°F / 24°C) for 1 hour, or until the batter has doubled in volume and is bubbly. Gluten-free dough does not rise as much as wheat dough, but it should look puffy.
- Meanwhile, generously coat a 9×13-inch (23×33 cm) metal baking pan with olive oil, making sure the bottom and sides are well covered. The oil is essential for the crispy, fried crust.
- After the rise, scrape the batter into the pan. Use a spatula or your oiled fingers to spread it evenly to the edges. It will be sticky—dip your fingers in water if needed. Let it rest in the pan for 15 minutes.
- Preheat your oven to 500°F (260°C) with a rack in the lower third.
- Press the dough gently to ensure it reaches the corners. Sprinkle the mozzarella cheese evenly over the dough, right up to the edges—the cheese that touches the pan will become the crispy frico edge.
- Dollop the pizza sauce over the cheese and spread it gently with the back of a spoon. Add any toppings now.
- Bake for 15–20 minutes, until the cheese is bubbly and browned in spots, and the edges are deep golden and crispy. If your oven runs hot, check at 12 minutes. The crust should reach an internal temperature of at least 200°F (93°C) for best texture, though this is not a safety requirement.
- Remove from the oven and let cool in the pan for 5 minutes. Run a spatula around the edges to loosen, then slide the pizza onto a cutting board. Slice into squares and serve hot.
Tips
- Use a metal pan: Glass or ceramic pans don’t conduct heat as well, so you won’t get the same crispy bottom. A traditional blue steel pan is ideal, but any heavy metal pan works.
- Don’t skip the oil: The generous oil is what fries the crust and creates the signature texture. If you use less, the crust will be more like a regular sheet pan pizza.
- Let the dough rest: Gluten-free flours need time to hydrate. The 1-hour rise plus the 15-minute pan rest are non-negotiable for a tender crumb.
- Shred your own cheese: Pre-shredded cheese often contains anti-caking agents that prevent melting and browning. Shredding from a block gives you that gooey, crispy result.
Serving Suggestions
Serve this pizza hot, straight from the pan, cut into squares. It’s a meal in itself, but you can pair it with a simple green salad dressed with lemon vinaigrette to cut through the richness. For a classic Detroit-style experience, serve with a side of ranch dressing for dipping the crusts, and maybe some pickled peppers on the side for acidity.
Variations
- Classic Pepperoni: Add 20–25 slices of pepperoni under the cheese (traditional Detroit style) or on top for crispy edges.
- Veggie Supreme: Top with sautéed mushrooms, red onions, and bell peppers after the sauce.
- BBQ Chicken: Swap the pizza sauce for BBQ sauce, use cooked chicken, and add red onion and cilantro after baking.
- Spicy Honey: Drizzle hot honey over the finished pizza for a sweet-heat kick.
Storage and Reheating
Store leftover pizza in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 375°F (190°C) oven for 8–10 minutes, or until the cheese is bubbly and the crust is crisp again. Avoid the microwave, as it will make the crust soggy. You can also freeze the baked pizza for up to 2 months—wrap tightly in plastic wrap and foil, then reheat directly from frozen in a 400°F (200°C) oven for 15–20 minutes.
Frequently Asked Questions
Can I make the dough ahead of time? Yes, you can prepare the batter and let it rise in the refrigerator for up to 24 hours. The cold ferment will develop more flavor. Just bring it to room temperature for 30 minutes before spreading in the pan.
Why is my gluten-free crust gummy? This usually happens if the dough is underbaked or if you used a flour blend that is too high in starch. Make sure you bake until the edges are deeply browned, and check that your flour blend contains a mix of rice flour and starches, not just all starch.
Can I use a different gluten-free flour? You can substitute the all-purpose blend with a 1:1 gluten-free flour, but the texture may vary. Avoid using only almond flour or coconut flour, as they lack the structure needed for this style.
Do I need a special pan? No, a standard 9×13-inch metal baking pan works fine. The key is to use metal and to oil it generously. If you have a cast iron skillet, that also works—just adjust the baking time slightly.
Can I make this dairy-free? Yes, use a dairy-free mozzarella alternative that melts well, like a shredded oat or potato-based cheese. The crust itself is dairy-free, so just swap the cheese.
Why does my cheese not get crispy on the edges? Make sure the cheese touches the oiled pan directly. If you spread the dough all the way to the edges, the cheese will sit on top of the dough and not fry. Press the dough slightly up the sides of the pan, then add cheese to the corners.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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