Gluten free bubble up pizza is a super simple dinner, appetizer, or snack made from GF pizza dough, sauce, and cheese baked until perfect. Pull apart pizza bites in a casserole dish!
If I have a proofing bucket with slow rising gluten free pizza dough in my refrigerator, I know I'm never more than 20 minutes from a crowd-pleasing dinner. Add just another couple ingredients like cheese and sauce, plus a side salad, and dinner is served.
Even though I know that some of you have mixed feelings about yeast bread dough that enjoys a long slow rise in the refrigerator before being shaped, I promise that you'll see how much of a time-saver it is when you start making this pizza dough a part of your weekly routine.
There are 6 step by step photos here, but not because this gluten free bubble up pizza recipe really needs 6 step by step photos to explain itself. But showing you all the steps in these photos and in a how-to video hopefully shows you just how easy this recipe is to make.
So do yourself—and your family—a favor. Throw together the pizza dough for this recipe at the start of the week and let it rise until whatever day this week you need a fast meal on the table that you can basically guarantee that every member of the family will love.
Serve it with a salad, and it's a complete dinner. You could even just have everyone grab a fork and eat it right from the baking dish before running out the door to sports or meetings or whatever keeps your family busy. Embrace the make-ahead pizza dough!
Gluten Free Bubble Up Pizza
Equipment
- Stand mixer fitted with paddle attachment to make the pizza dough
Ingredients
- 4 cups tomato sauce
- 1 recipe gluten free pizza dough
- 2 ounces Parmigiano-Reggiano cheese finely grated
- 12 ounces mozzarella cheese shredded
- 10 leaves fresh basil torn by hand (optional)
Instructions
- Prepare the pizza dough according to the recipe instructions. Place it in the refrigerator in a container with a tight-fitting lid to chill for at least 30 minutes and up to 3 hours.
- Grease a 9-inch x 12-inch oven-safe casserole dish, and cover the bottom of the dish with about 3/4-cup of the tomato sauce.
- Cut off pieces of the risen and chilled pizza dough that are about 3/4-ounce each, and roll loosely into rounds about 1-inch in diameter. You don’t want to pack down the dough.
- Place each of the pieces of dough, about 3/4-inch apart, on top of the sauce in the casserole dish. Cover the dish with a piece of lightly oiled plastic wrap, and set aside in a warm, draft-free location until the pieces of dough have risen to about 1 1/2-times their original size (about 40 minutes).
- As the dough is nearing the end of its rise, preheat your oven to 350°F.
- Once the dough has finished rising, uncover the dish, and scatter the Parmigiano-Reggiano cheese evenly over the top of the dough. Cover the risen pizza dough completely with the sauce. Add more sauce if necessary to completely cover the dough. Sprinkle about half of the torn basil, then spread about half of the grated mozzarella cheese evenly over the top.
- Place the dish in the center of the preheated oven, and bake for 10 minutes.
- Remove from the oven, sprinkle evenly with the remaining mozzarella cheese and return to the oven. Continue to bake until the cheese is melted and the pizza dough is cooked through (about another 10 minutes).
- Remove from the oven, allow to sit briefly for the cheese to set, sprinkle with the remaining torn basil, and serve.
Notes
Gluten Free Bubble Up Pizza
Equipment
- Stand mixer fitted with paddle attachment to make the pizza dough
Ingredients
- 4 cups tomato sauce
- 1 recipe gluten free pizza dough
- 2 ounces Parmigiano-Reggiano cheese finely grated
- 12 ounces mozzarella cheese shredded
- 10 leaves fresh basil torn by hand (optional)
Instructions
- Prepare the pizza dough according to the recipe instructions. Place it in the refrigerator in a container with a tight-fitting lid to chill for at least 30 minutes and up to 3 hours.
- Grease a 9-inch x 12-inch oven-safe casserole dish, and cover the bottom of the dish with about 3/4-cup of the tomato sauce.
- Cut off pieces of the risen and chilled pizza dough that are about 3/4-ounce each, and roll loosely into rounds about 1-inch in diameter. You don’t want to pack down the dough.
- Place each of the pieces of dough, about 3/4-inch apart, on top of the sauce in the casserole dish. Cover the dish with a piece of lightly oiled plastic wrap, and set aside in a warm, draft-free location until the pieces of dough have risen to about 1 1/2-times their original size (about 40 minutes).
- As the dough is nearing the end of its rise, preheat your oven to 350°F.
- Once the dough has finished rising, uncover the dish, and scatter the Parmigiano-Reggiano cheese evenly over the top of the dough. Cover the risen pizza dough completely with the sauce. Add more sauce if necessary to completely cover the dough. Sprinkle about half of the torn basil, then spread about half of the grated mozzarella cheese evenly over the top.
- Place the dish in the center of the preheated oven, and bake for 10 minutes.
- Remove from the oven, sprinkle evenly with the remaining mozzarella cheese and return to the oven. Continue to bake until the cheese is melted and the pizza dough is cooked through (about another 10 minutes).
- Remove from the oven, allow to sit briefly for the cheese to set, sprinkle with the remaining torn basil, and serve.
Notes
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Aliesha says
Will this recipe work without expandex? I love in Ontario Canada and can’t find it anywhere :( (however oddly enough its manufactured in Ontario)
Emma MacEachern says
OMG!! I just found my dinner plans for the next two days!!! (The bubble up pizza, and the carnitas)
penflorida says
Coincidence? I made the pizza dough on Sunday and was thrilled with the way the starter rose. (side note, I’ve found the best warm place for rising dough in a Florida air-conditioned house is on the bottom shelf of a cabinet with under-cabinet lighting).
Anyway, I didn’t have room in the refrigerator for the four batches of dough I made and thought I could put them in the wine cooler (41 degrees) instead of the refrigerator (36 degrees) overnight so I could make them all today, Monday. Apparently, 41 was not cold enough, the dough doubled in about two hours and was bubbly all over. I went ahead and baked the pizza crusts because I was afraid it would all go flat from over-rising. Is that possible? I was wondering what would happen if I didn’t go ahead and bake them?
I have found weighing everything is key and absolutely LOVE the GFOAS bread.
I think a lot of us think, “Oh, I’ll just change this or that” and it’ll be fine, because we know what we’re doing, right? Or we did before we went gluten-free! :)
Thanks for innovating and moving gluten-free baking forward!
Deb says
I have had no success with the pizza dough after 3 batches. : (( Way too thick and never rises. I have done it exactly as stated. Temp in my refrigerator was checked. It there does not seem to be enough liquid, but I am too disappointed to try another batch… The pizza pics look amazing, very jealous!
Nicole Hunn says
I recommend you weigh your water, Deb. It sounds like your water measurement is off. Please see Bread FAQ# 21: https://glutenfreeonashoestring.com/about/gluten-free-bread-troubleshooting-faqs/
Deb says
Thanks, I will try it Nicole.
Michelle says
If you live in a very dry environment, you might try adding a little more water. I have to do that, or it ends up dense. My pizza has been coming out beautifully.
anna says
Do you think this would bake okay if it were made in a smaller pan so the bread balls kind of baked into one another and became pizza pull-apart?
Nicole Hunn says
Hi, anna, you can try that, but I don’t really recommend placing them too close together as they are likely to burn before they cook all the way through. They do rise pretty close together and many of them touch as is.
Jennifer S. says
I totally love this pizza dough and this looks fun and yummy! thanks for all you do – it is greatly appreciated!
Nicole Hunn says
You’re so very welcome, Jennifer! :-*