Gluten Free Pizza Braided & Stuffed

Get this tested recipe for gluten free pizza, stuffed with tons of cheese, chopped baby spinach and pepperoni—and braided for a beautiful presentation!


  • 1 pound gluten free pizza dough
  • 3 ounces Asiago cheese (or another semi-hard cheese), grated
  • 10 ounces mozzarella cheese, grated (plus more for sprinkling)
  • 5 ounces fresh spinach, chopped
  • 3 ounces pepperoni, thinly sliced
  • Egg wash (1 egg beaten with 1 tablespoon water)


  1. Prepare the gluten free pizza dough according to the recipe instructions through the rise. Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.
  2. Preparing the dough. If using the thick crust pizza dough from page 187 of GFOAS Bakes Bread (reprinted here) on a lightly floured surface, knead the dough until smoother as directed in These General Shaping Tips. With well-floured hands and a well-floured rolling pin, pat and roll out about 1 pound of the dough (the entire recipe makes about 1 1/2 pounds) into a rectangle that is about 12-inches by 14-inches, rotating the dough and flouring it frequently, to prevent sticking, as shown in the gluten free pizza shaping video embedded in the post above. If using this gluten free pizza crust, follow those directions for shaping, but do not divide the dough, and roll it into a 12-inch by 14-inch rectangle. Cover the rolled out dough loosely with a moist tea towel and allow it to rise slightly while you prepare the fillings as indicated in the recipe ingredients.
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