I still remember the first time I had white pizza. No tomato sauce. No red anything. Just creamy ricotta, sautéed mushrooms, wilted spinach, and garlic doing what garlic does best — making everything smell like you’ve arrived somewhere warm and comforting.
Problem was, back then, I could eat gluten. Fast-forward to adult me, living gluten-free because my stomach threw in the towel — and this white pizza became my pet project.
Most gluten-free pizzas you buy? Let’s be honest, they taste like regret. Either crumbly, weirdly sweet, or dry as chalk. I was tired of pretending they were “just as good.”
So I made my own version. And after way too many test runs, tweaks, and toppings that didn’t work (looking at you, zucchini), this final recipe checks every box.
It’s got that crispy-chewy crust with no gluten in sight. The ricotta layer is rich but not heavy, garlicky but not overpowering. And those toppings? Meaty mushrooms, bright green spinach, and just enough mozzarella to make it melt like a dream.
It’s the kind of pizza you eat on a Friday night with bare feet and a glass of something cold. Or maybe sneak a cold slice for breakfast if no one’s watching.
And don’t let the “white” fool you. This pizza’s not boring. It’s the kind that makes people pause mid-bite and go, “Wait… what’s in this?”
Let’s get to it.
What Makes This Pizza “White”
White pizza skips tomato sauce completely. Instead, it leans on cheeses — usually ricotta, mozzarella, sometimes a little Parmesan — plus olive oil, garlic, and whatever herbs you’re feeling. It’s simple, but that’s the beauty of it.
No red sauce means the other ingredients get to shine more. You’ll taste the earthiness of the mushrooms, the softness of the ricotta, the garlicky oil. It’s like the pizza version of a cozy sweater — soft, reliable, and makes everything feel better.
The Crust: Gluten-Free That Doesn’t Taste Like Cardboard
This crust… I fought for it. It had to check a few boxes:
Crispy on the edges
Holds up under toppings
Doesn’t fall apart like cornbread gone rogue
Here’s what I landed on: a mix of gluten-free flour, arrowroot starch, olive oil, warm water, instant yeast, and just a little honey to get the yeast moving. I also added a bit of apple cider vinegar — sounds weird, but it helps strengthen the dough and cut the aftertaste that some GF mixes carry.
You’ll want to proof this dough for about 60–75 minutes in a warm place. Then roll it or press it out (parchment paper helps), brush it with oil, and give it a quick pre-bake. This step is key. That short bake firms up the bottom so your ricotta doesn’t turn it into a soggy mess later.
My tip? Sprinkle a touch of cornmeal under the crust before baking. Gives it that pizza shop feel.
And if you’ve got a pizza stone — now’s its time to shine.
If there are leftovers — rare in my house — you can store slices in an airtight container in the fridge. To reheat, toss them in a skillet over medium-low heat with a lid. It crisps the bottom again and melts the cheese without drying everything out.
You can also eat it cold from the fridge… which I fully endorse.
This pizza goes well with:
A simple side salad (balsamic vinaigrette works like a charm)
A glass of dry white wine or sparkling water with lemon
And honestly, a cozy blanket and a good show
Closing Words: Why I Love This One
I’ve made a lot of gluten-free pizzas. Some were sad. Some fell apart. Some got eaten because I was hungry, not because they were good.
But this one? This one I crave.
It’s easy enough for a weeknight but tastes like it came from a pizza oven in someone’s backyard who knows what they’re doing. It’s got balance — creamy, earthy, salty, chewy, crisp. All without gluten. And without needing some fancy pre-made mix from a boutique shop.
If you’ve been missing pizza that feels like real pizza… not just something to get by with — this might be the one that gets you excited to bake again.
Give it a try. Let it become part of your Friday night rotation. Or Wednesday night. Or breakfast. I’m not judging.
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Gluten Free White Pizza with Ricotta, Spinach & Mushrooms
- Total Time: 40 minutes
- Yield: 1 large 12-inch pizza (feeds 2–3 people)
- Diet: Gluten Free
Description
This white pizza skips the red sauce and brings the comfort with a creamy garlic-whipped ricotta base, sautéed mushrooms, fresh spinach, and gooey mozzarella, all sitting on a crispy, golden gluten-free crust you can actually sink your teeth into. It’s weeknight-easy and crave-worthy every single time.
Ingredients
1 cup whole milk ricotta
1 tablespoon olive oil
2 minced cloves of fresh garlic
½ teaspoon sea salt
Cracked black pepper
lemon zest for brightness
sliced baby bella mushrooms
salt
fresh baby spinach
oil if needed
Instructions
The Ricotta Base: Creamy Without the Drama
Don’t just slap ricotta on and call it a day. Ricotta by itself is kinda bland. You’ve gotta season it and whip it. Here’s how:
In a bowl, mix together:
1 cup whole milk ricotta
1 tablespoon olive oil
2 minced cloves of fresh garlic
½ teaspoon sea salt
Cracked black pepper
Optional: a few pinches of lemon zest for brightness
Use a fork or small whisk to beat it until it’s light and fluffy. You want it spreadable, not plopped in chunks. This layer will melt slightly during baking and create a soft, creamy base under the toppings.
It’s the glue holding this pizza love letter together.
The Spinach & Mushroom Topping: Simple but Big Flavor
This part smells like heaven on a stovetop.
Grab a pan, heat up some olive oil — the good kind — and sauté:
2 cups sliced baby bella mushrooms
A pinch of salt
Cook on medium heat till the mushrooms release their juices and start to brown. Don’t rush them.
Once they’re done, remove the mushrooms and toss in:
2 packed cups fresh baby spinach
A little more oil if needed
A pinch of salt
Stir just until wilted — not mushy. Then remove from heat.
Here’s why we cook them first: Mushrooms and spinach hold a ton of water. If you dump them raw on the pizza, you’ll end up with a soggy mess. Cook them down now, and you’ll get all the flavor with none of the mush.
Optional glow-up: Toss your mushrooms with a splash of balsamic vinegar or a sprinkle of thyme while they’re cooking. Adds a bit of depth.
Now they’re ready to meet the crust.
Assembly & Bake Walkthrough
Let’s build this pizza like a pro.
Preheat your oven to 450°F. If you’ve got a pizza stone, place it in the oven while it heats.
Pre-bake the crust for 6–8 minutes until it firms up and edges are just starting to turn golden.
Remove crust, and let the fun begin.
Spread the whipped ricotta all over the crust. Leave about ½ inch bare at the edge.
Layer on your sautéed mushrooms and wilted spinach.
Sprinkle over a handful of shredded mozzarella — about ¾ cup. Optional: a little Parmesan too, if you like sharpness.
Drizzle with a touch of olive oil, and if you’re fancy, a pinch of red pepper flakes.
Slide it back into the oven and bake for 10–12 more minutes, or until the cheese is bubbling and the crust is golden brown and crisp.
Let it rest for 3–4 minutes before slicing. This gives the ricotta a second to settle, so it doesn’t squish out when you cut into it.
Optional finish: A handful of fresh basil or a crack of black pepper just before serving.
Notes
Don’t skip the pre-bake on the crust — it’s what keeps the ricotta from soaking through.
You can swap in dairy-free ricotta and cheese to make it completely dairy-free.
Cook your toppings before adding them to avoid sogginess.
Store leftovers in the fridge for up to 3 days. Reheat in a skillet with a lid for best results.
Want a sharper flavor? Add grated Parmesan with the mozzarella.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Gluten-Free Dinner, Homemade Pizza
- Method: Baking
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 2 slices (1/4 of the pizza)
- Calories: 360
- Sugar: 2g
- Sodium: 490mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 35mg
