The Easiest Gluten-Free Detroit-Style Pizza You’ll Ever Make

Alright, here’s the deal: if you’ve been on the hunt for a gluten-free pizza that tastes amazing and doesn’t feel like a sad, floppy mess, then you’re going to love this. I’m talking about my Gluten-Free Detroit-Style Pizza—thick crust, cheesy edges, and all that good stuff. But the best part? It’s easy. No complicated steps. Just a simple recipe that makes a pizza so good, you might not want to share. But hey, you should probably share… or not.

So, What Exactly Is Detroit-Style Pizza?

If you haven’t had Detroit-style pizza before, let me fill you in. It’s a thick, square or oblong pizza with a crispy crust around the edges, a super chewy middle, and cheese that melts all the way to the corners. The sauce goes on top (because why not?) and the toppings are generous but never overwhelming. It’s a pizza that’s got layers—literally and figuratively—and once you try it, you might just never look at pizza the same way again.

Not all pizzas are created equal. Take the New York-Style Gluten-Free Pizza or the Gluten-Free Yeast Free Thin Crust Pizza —they’re both delicious but totally different from the hearty, cheesy  gluten-free Detroit-style pizza.

Which Cheese to Use for Detroit-Style Pizza?

Detroit-style pizza is all about that crispy, cheesy edge, so the right cheese is key. You want a cheese that’s rich, creamy, and melts beautifully, like Wisconsin Brick Cheese. While it can be tough to find, don’t stress—there are plenty of great substitutes. My top picks for creamy, melty cheeses are Mozzarella, Havarti, Provolone, Cheddar, Brie, or Camembert. Any of these will give you that perfect gooey, golden, crispy cheese edge that’s a signature of Detroit-style pizza.

Simple and Easy Gluten-Free Detroit-Style Pizza Dough

The gluten-free Detroit-style pizza dough is incredibly easy to make. I kept it simple by using a gluten-free all-purpose flour blend, then adding yeast, baking powder, and seasonings like oregano, garlic, and thyme for flavor. A splash of olive oil, a teaspoon of sweetener, and some warm water bring it all together.

The best part? No kneading required. Just mix the ingredients, let the dough rest, and then stretch it by hand into the pan. It’s that simple! (Recipe details in recipe card)

How to Get a Crispy Bottom on Gluten-Free Detroit-Style Pizza

For that perfect crispy bottom, baking your pizza in a Detroit-style pizza pan is ideal. These anodized pans, with their dark surfaces, help with heat conduction, giving you that golden, crispy crust. But don’t worry if you don’t have one—an easy substitute is a good-quality rimmed baking pan, which works just as well.

Another key trick is to drizzle some olive oil over the pan before adding the dough. This creates a beautiful, crispy edge. And the most important step? Bake the pizza on the lowest rack in the oven. This ensures the heat hits the bottom and gets that perfect, bronzed crust.

Let’s Build This Pizza: Easy Does It

Alright, now for the fun part—building your pizza. This is Detroit-style, so we’re all about thick crust, lots of cheese, and a bit of a cheesy crunch around the edges. It’s easy—promise.

1. Oil your pan (use a Detroit-style pan if you’ve got one, but a regular 9×13-inch baking pan works too). Stretch your dough into the pan, and don’t worry if it’s a little rustic. It’s pizza, not perfection.
2. Add your toppings. Start with half the pepperoni, then throw on the mozzarella and brick cheese (it’s what gives that melty, gooey goodness). Top it off with the rest of the pepperoni. No one’s counting the slices of pepperoni—go big or go home.
3. Bake at 450°F for about 12 minutes, but here’s the kicker: bake it on the lowest rack. This is key to getting that crispy crust. When the cheese is bubbly and golden, you’re almost there.
4. After 12 minutes, drizzle the sauce over the pizza and bake for another 3-5 minutes. This is when you get those cheesy edges that everyone fights over.

Rest, Slice, and (Try to) Share

I know, I know—you want to eat it right out of the oven. But hold up. Let it rest for about 10 minutes. This will help the cheese set and make slicing a breeze. Then, slice it up and get ready to feel like a pizza pro.

Leftovers? (If There Are Any…)

Here’s the thing: leftover pizza might happen (it’s possible, right?). If you’ve got any left, just store it in an airtight container in the fridge. Reheat it in the oven for a bit to bring that crispy crust back to life. It might even be better the next day… but no pressure, because, let’s be real, it probably won’t last that long.

I know, I know—you want to eat it right out of the oven. But hold up. Let it rest for about 10 minutes. This will help the cheese set and make slicing a breeze. Then, slice it up and get ready to feel like a pizza pro.

Bottom Line: This Easy Gluten-Free Detroit-Style Pizza is a Total Win

So there you have it: a gluten-free Detroit-style pizza that’s easy, cheesy, and crispy. It’s not complicated—promise me you won’t overthink it—and it’s way better than anything you’ll get from a delivery place. Plus, once you try it, you’ll never look at basic pizza the same way again.

Alright, go make it, and when your friends ask, just say, “Oh, it’s just this easy gluten-free pizza I threw together.” You’re basically a pizza pro now.

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Many thanks!

Kristina xx