Sweet & Spicy Street Corn Pizza with Gluten Free Crust

Partake Members Only - Early Exclusive Release

Are you on the hunt for a delicious, gluten-free pizza that’s a little different from your usual? This Smoky Chicken Sausage Pizza with sweet corn, jalapeños, and a drizzle of hot honey is the perfect combination of savory, spicy, and sweet. Whether you're gluten-free or simply craving something new, this pizza is sure to impress.

Why This Gluten-Free Pizza Will Be Your New Favorite

Pizza lovers, rejoice! This smoky chicken sausage pizza takes the classic comfort food and adds a unique twist. The gluten-free crust is soft and chewy, making it a great base for the smoky gouda chicken sausage, melted cheeses, and charred sweet corn. The combination of fresh corn and hot honey creates a sweet and savory flavor explosion, while the jalapeños bring a spicy kick that keeps things exciting.

Perfect for gluten-free diets or anyone looking for a creative pizza recipe, this dish is satisfying without sacrificing flavor or texture. And the best part? It’s easy to make and perfect for sharing on pizza night!

Key Ingredients for This Flavor-Packed Pizza

What makes this pizza stand out from the crowd? Here’s a breakdown of the standout ingredients:

• Smoked Gouda Chicken Sausage: The savory, smoky flavor of chicken sausage adds depth to every bite.
• Gluten-Free Pizza Dough: Soft, chewy, and perfect for holding all the delicious toppings.
• Sweet Corn: Charred to perfection, corn adds a natural sweetness and texture that pairs beautifully with the other flavors.
• Hot Honey: A drizzle of hot honey adds a spicy-sweet finish that takes this pizza to the next level.
• Fresh Jalapeños: For those who like a bit of heat, thin slices of jalapeño provide just the right amount of spice without overpowering the other flavors.

How to Customize This Pizza

One of the best things about making your own pizza is that you can customize it to your tastes! Here are some ideas:

• Add More Veggies: Consider adding roasted red peppers, spinach, or even onions for extra flavor and texture.
• Spicy Kick: If you love heat, feel free to add more jalapeños or a sprinkle of crushed red pepper flakes to turn up the spice.

How to Make Gluten-Free Pizza Like a Pro

Making gluten-free pizza at home might sound intimidating, but it’s actually easier than you think. Here are a few tips to help you achieve pizza perfection:

1. Use a Hot Oven: Preheat your oven to 500°F for a crispy, golden crust. If you have a pizza stone or steel, that’s even better!
2. Stretch Your Dough Gently: Gluten-free dough can be a little more delicate than traditional dough, so be sure to handle it gently when stretching it on parchment paper.
3. Don’t Skip the Resting Time: Allow the dough to rise and chill before baking. This helps it achieve the perfect texture.

Gluten-Free Pizza for Everyone

Whether you're gluten-free by choice or necessity, this pizza is a delicious option that doesn't compromise on taste. The combination of savory chicken sausage, sweet corn, and spicy jalapeños is a flavor profile that works for a variety of palates, while the gluten-free crust ensures that everyone can enjoy a slice. Plus, the hot honey drizzle adds just the right amount of sweetness to balance out the savory toppings.

Final Thoughts: Why You’ll Love This Smoky Chicken Sausage Pizza

This gluten-free pizza is a game changer. It combines classic pizza flavors with a creative twist and is the perfect meal for anyone looking to try something new. The smoky sausage, sweet corn, spicy jalapeños, and hot honey create a dynamic pizza that’s sure to impress your friends and family. Plus, it’s gluten-free, making it a win for all dietary needs.

Next time you’re in the mood for pizza night, give this recipe a try. It’s easy, flavorful, and perfect for anyone who loves unique pizza recipes. You’ll never look at pizza the same way again!

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Sweet & Spicy Street Corn Pizza with Gluten Free Crust - Partake Club Members Only, Early Exclusive Release

Yield: 2

Author: Megan Gaul from Partake Meal Planning

Prep time: 25 MinCook time: 18 MinInactive time: 1 HourTotal time: 1 H & 43 M

Makes 1 pizza | Serves 2 per pizza

This is the kind of pizza that makes you feel like a culinary genius mid-bite. Charred spiced corn, smoky sausage, three cheeses, and a hot honey drizzle all come together on a crispy gluten-free crust. It’s bold, balanced, and addictive—in the best way. (And hey, if you're not gluten-free, feel free to use your favorite crust recipe or storebought dough!)

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Ingredients

For the Gluten-Free Crust (1/2 of the King Arthur Gluten Free Pizza Flour recipe on the bag):

• 1 1/6 cups (116 g) King Arthur Gluten-Free Pizza Flour
• 1 1/4 cups (142 g) water, warm
• 1/2 tablespoon granulated sugar
• 1/2 tablespoon (6 to 7 g) olive oil
• 1 teaspoon instant yeast
• 1 tsp kosher salt (if using table salt, reduce to 1/2 tsp)

For 1 pizza

• 6g or 1/2 tbsp olive oil
• 1 clove garlic
• 1.5 oz or ~1/3 cup lightly packedpart-skim mozzarella, shredded
• 35 g or ~1/4 cup queso blanco, crumbled or shredded
• 14 g or ~2 tbsp hard parmesan cheese, grated on a box grater
• 1/2 link or around 4 tbsp smokey-flavored pre-cooked chicken sausage (my favorite is Gilbert's Smoked Gouda), thinly sli
• 1.5 oz or ~1/4 cup corn kernels (fresh or frozen)
• 1 g or ~1/2 tsp of butter (for corn sautéing)
• Seasonings for corn – to taste (I recommend 1/4 tsp GF adobo seasoning, 1/8 tsp chipotle chili powder, and a generous pinch of kosher salt
• 1/4 of a small jalapeño, thinly sliced
• 28 g or ~2 tbsp pico de gallo, well drained
• 8 g or ~1/2 tbsp hot honey
• 1 g or 1/2 tbsp fresh cilantro, optional
• A pinch or two of flaky sea salt or kosher salt – to finish

Instructions

Prepare the dough (1.5 hrs before dinner)

1. Start by weighing your flour, or if you're using measuring cups, lightly spoon the flour in and level it off with a flat edge.
2. In a large mixing bowl (or the bowl of a stand mixer), mix all the dough ingredients together and keep mixing just until a smooth, sticky dough forms. I used an electric hand mixer on medium low. I kept beating for about 4 minutes (since there is no gluten, there's no risk of over-mixing).
3. Scrape down the sides of the bowl, cover the dough, and let it rise at room temperature for about an hour. After that, pop it in the fridge.
4. Preheat oven to 500°F with a pizza stone, steel, or upside-down sheet pan inside. Let it heat for 30 minutes. This way, the dough can chill in the refrigerator for 30 minutes so that its easier to work with. Use this time to do other prep, such as...

Make the pizza:

1. Char the corn: In a small pan over medium-high heat, melt a tiny pat of butter. Add corn and a pinch of salt, adobo seasoning, and chipotle powder. Cook until corn is sweet, golden, and lightly charred (a few minutes). Set aside.
2. Infuse the oil: Combine the olive oil and smashed garlic in a small dish. Let it sit while you ensure all the other ingredients are ready (grating the cheese, slicing the jalapeno and sausage, etc).
3. Wet your hands with water or olive oil, then pat and stretch the dough into a 10–12" circle on parchment paper. Brush with garlic oil.
4. Top with: Mozzarella, queso blanco, parmesan, sausage, and a sprinkle of kosher salt.
5. Bake: Use a peel or cutting board to transfer the parchment + pizza to the preheated stone or pan. Bake 15–18 minutes, until golden and bubbly.
6. Finish with: Pico de gallo, charred corn, jalapeño slices, a hot honey drizzle, and flaky salt.
7. Slice and devour.

Notes

No stone or steel? No problem!

You can bake this pizza on the back of a sturdy sheet pan instead. Just pop the pan in the oven while it preheats to 500°F—this helps mimic the heat of a pizza stone. Once you’ve assembled your pizza on parchment paper, carefully slide it onto the hot pan using a peel, cutting board, or even the back of another sheet pan. Bake as directed, and enjoy that crisp, golden crust!

Nutrition Facts

Calories

509

Fat

20.9 g

Sat. Fat

1.8 g

Carbs

58.9 g

Fiber

4.7 g

Net carbs

54.2 g

Sugar

5 g

Protein

21.4 g

Sodium

350 mg

Cholesterol

.55 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.