• Prepare the gluten free pizza dough according to the recipe instructions. Preheat your oven to 400°F. Line a rimmed baking sheet with unbleached parchment paper, and set it aside.

Prepare the dough.

• Prepare the pizza dough according to the recipe instructions.
• Follow those instructions in that recipe for shaping, but do not divide the dough.
• Instead, 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 assemble and prepare the filling ingredients in the form indicated in the ingredients list.

Assemble the braid.

• Once the filling ingredients are prepared, uncover the dough.
• Using a sharp knife, pizza wheel or pastry wheel, cut a 3 1/2-inch x 1 1/2-inch rectangle out of each of the 4 corners of the dough rectangle. This will allow you to wrap the ends of the braid securely around the fillings.
• Position the dough rectangle so that one 12-inch side is facing your body as you work. Beginning about 1-inch from the top of each flap on the left and right-hand sides of the rectangle, cut 8 approximately 1-inch strips in those flaps.
• The fillings will all be placed in the center third of the rectangle, from the top to the bottom of the dough.
• Scatter all of the grated Asiago cheese in an even layer down the center panel of the dough.
• Cover with an even layer of all the chopped spinach, then 1/3 of the grated mozzarella cheese, followed by an even layer of the sliced pepperoni, and finally the remaining 2/3 of the grated mozzarella cheese. Pack down the fillings tightly by pressing down firmly.
• Starting at one end, pull the flap taught over the filling. Only the flaps on the ends will be pulled taut. The rest of the braid should be much looser, allowing room for expansion in the oven.
• Alternating sides, braid the 8 strips on each side of the rectangle over the filling, angling the strips slightly. Do not pull the strips taut.
• Stop braiding when you have reached the bottom two strips (one on each side) and the bottom flap. Pull the bottom flap taut up and over the bottom of the filling, and cover gently with the remaining two strips.
• Transfer the braid carefully to the prepared baking sheet.
• Brush the entire surface of the braid generously with the egg wash.
• Scatter the additional shredded mozzarella cheese on the top of the braid.

Bake.

• Place in the center of the preheated oven and bake until golden brown all over (about 15 minutes). Remove from the oven, slice and serve immediately.