Gluten-Free Traditional Italian Pinsa

Elevate your pizza night with this Gluten-Free Traditional Italian Pinsa, a lighter, crispier alternative to classic pizza that’s perfect for gluten-sensitive diners! Crafted with a unique blend of gluten-free flours—rice, tapioca, and potato starch—this recipe mimics the authentic, airy texture of traditional Roman pinsa while remaining entirely gluten-free. The slow rising dough, enriched with olive oil and psyllium husk, creates a flavorful base with a delightfully crispy edge and a tender, cloudlike interior. Topped with vibrant tomato sauce, melty gluten-free mozzarella, and fresh basil leaves, it’s a masterpiece that's easily customized with prosciutto, mushrooms, arugula, or your favorite toppings. Quick to bake yet packed with authentic Italian flavors, this pinsa is sure to become a household favorite!

Nutriscore Rating: 62/100

Prep Time:180 mins

Cook Time:15 mins

Total Time:195 mins

Servings: 4

Ingredients

• 200 grams Gluten-free all-purpose flour
• 100 grams Rice flour
• 50 grams Tapioca starch
• 50 grams Potato starch
• 10 grams Psyllium husk powder
• 4 grams Active dry yeast
• 1 teaspoon Honey
• 1.5 teaspoons Salt
• 2 tablespoons Olive oil
• 300 milliliters Warm water (between 38-40°C)
• 100 grams Tomato sauce (for topping)
• 150 grams Mozzarella cheese (gluten-free, shredded)
• 5 leaves Fresh basil leaves
• 0 Optional toppings (e.g., prosciutto, mushrooms, arugula)

Directions

Step 1

In a small bowl, combine the warm water, honey, and active dry yeast. Let it sit for 5-10 minutes until the mixture becomes foamy, indicating the yeast is activated.

Step 2

In a large mixing bowl, whisk together the gluten-free all-purpose flour, rice flour, tapioca starch, potato starch, psyllium husk powder, and salt.

Step 3

Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil. Mix until a sticky dough forms.

Step 4

Cover the bowl with a clean kitchen towel and let the dough rise at room temperature for 2 hours or until it doubles in size.

Step 5

Preheat your oven to 250°C (475°F) and place a pizza stone or baking sheet in the oven to heat up.

Step 6

After the dough has risen, generously dust a clean surface with rice flour. Transfer the dough and shape it into an oval or rectangular base, about 1 cm thick. Be gentle to maintain its airy texture.

Step 7

Carefully transfer the dough to a sheet of parchment paper for easier handling.

Step 8

Spread tomato sauce evenly over the surface of the dough, leaving a small border around the edges. Add shredded mozzarella cheese and desired toppings.

Step 9

Using the parchment paper, slide the pinsa onto the preheated pizza stone or baking sheet. Bake for 12-15 minutes, or until the edges are golden and the cheese is bubbling.

Step 10

Remove the pinsa from the oven and let it rest for a couple of minutes. Garnish with fresh basil leaves before serving.

Nutrition Facts

Serving size	(1042.8g)

Amount per serving	% Daily Value*
Calories	2322.7

Total Fat 69.2g	0%
Saturated Fat 25.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 127.1mg	0%
Sodium 5734.5mg	0%
Total Carbohydrate 374.8g	0%
Dietary Fiber 18.9g	0%
Total Sugars 15.5g
Protein 61.0g	0%

Vitamin D 32.1IU	0%
Calcium 1174.4mg	0%
Iron 6.2mg	0%
Potassium 1007.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.3%

Protein: 10.3%

Carbs: 63.4%