gluten free hot honey pepperoni pizza skillet (one pan, 30 minutes)
all the pepperoni pizza vibes without the delivery wait... and you KNOW it is gluten free!
Hot honey caught my eye at the grocery store this week and I immediately started thinking about what I could make with it. We have been watching Margo’s Got Money Troubles and instead of ordering in pizza to enjoy with our show tonight I decided to make this pepperoni pizza pasta version instead. I love anything with pepperoni and hot honey and this combination did not disappoint. Same cozy Friday night energy, way cheaper than delivery, and on the table in 30 minutes.
This gluten free hot honey pepperoni pizza skillet is everything you love about pepperoni pizza but in pasta form. The edges of the pasta get crunchy like baked ziti, the cheese is browned and bubbly on top, and the pepperoni gets slightly crispy at the edges just like it does on a real pizza. The hot honey drizzle and cracked black pepper at the end take the whole thing completely over the edge. This recipe is gluten free as long as you use a certified gluten free pasta — it does not matter if it is quinoa based, lentil based, corn based, or rice based. I used Now Foods gluten free quinoa pasta here because it gives you a little extra protein and holds up really well in the oven. Always use Raos marinara which is labeled gluten free and check your pepperoni label before you start!
This recipe is featured in this week’s meal plan with 4 other easy gluten free weeknight dinners. Jump to the weekly dinner plan here.
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Make It Even Easier | Busy Mom Shortcuts
Skip the caramelized onions entirely if you are short on time. They add incredible flavor but this recipe is completely delicious without them. If you still want some onion flavor just pan fry sliced white or red onions for about 10 minutes until soft — you will save 20 to 30 minutes compared to true caramelized onions and still get great flavor!
Use leftover caramelized onions from earlier in the week. This is exactly what I did — I had some in the fridge from a previous dinner and just folded them in. If you are already making caramelized onions for another recipe this week make a double batch and save half for this one!
This is a beginner friendly recipe. If you skip the caramelized onions the whole thing is boil pasta, dump sauce, add toppings, bake. That is it. Perfect for a first-timer or anyone who just needs dinner on the table fast!
Cook Smarter, Not Harder
Cook the pasta while you prep your toppings. While the pasta boils chop your pepperoni, get your onions ready, and measure out the sauce. By the time the pasta is drained everything else is ready to go straight into the pan!
Bake at 425 for that pizza-style crust on top. The high temperature is what gives you that gorgeous browned bubbly cheese and slightly crispy pasta edges that look and taste just like baked ziti. If the cheese is browning faster than you want just drop the temperature to 400 degrees and keep an eye on it!
Want extra crispy cheese? Broil for 1 to 2 minutes at the very end. Watch it closely because it goes from perfect to overdone fast but the result is that deeply browned caramelized cheese that looks like it came straight out of a pizza oven!
Drizzle the hot honey immediately after it comes out of the oven. The heat from the skillet slightly warms the honey and makes it pool into all the crevices of the melted cheese. SO good. Do not wait!
Make It Your Own
Always use a certified gluten free pasta. It does not matter if it is quinoa based, lentil based, corn based, or rice based — all work great here. The Now Foods quinoa pasta I used gives you extra protein and holds up beautifully in the oven without going mushy. Always check your pepperoni label for gluten free certification too since it can be a sneaky one!
Make it your own pizza topping situation. This is the most fun part! Fold in crumbled sausage, olives, sun dried tomatoes, fresh tomatoes, or fresh basil instead of or alongside the pepperoni. I am already planning a version with arugula and ricotta on top and I cannot wait. The possibilities are honestly endless here!
No hot honey? Mix regular honey with red pepper flakes for the same sweet heat effect. Start with a pinch of flakes and add more depending on your spice preference!
For dairy free swap the mozzarella for dairy free shredded mozzarella or skip the cheese entirely and just drizzle with extra sauce and hot honey. Still SO delicious!
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gluten free hot honey pepperoni pizza skillet
gluten free | nut free | dairy free option
serves 4 | prep 10 min | cook 20 min | one pan
Ingredients
1 box Now Foods gluten free quinoa pasta (or any gluten free pasta)
1 1/2 cups Raos marinara sauce (labeled gluten free)
10 pepperoni slices, chopped (check label for gluten free)
7 to 10 whole pepperoni slices for topping (check label for gluten free)
1/2 cup caramelized onions (optional but SO good — or pan fry onions for 10 minutes as a shortcut)
1 cup shredded mozzarella (or dairy free mozzarella)
Hot honey for drizzling
Cracked black pepper for topping
Directions
Cook 1 box of Now Foods gluten free quinoa pasta according to package directions. Drain well and transfer to a large oven safe stainless steel frying pan.
Pour 1 1/2 cups Raos marinara sauce over the cooked pasta and stir to coat everything evenly.
Fold in 10 chopped pepperoni slices and 1/2 cup caramelized onions and stir to distribute throughout the pasta.
Sprinkle 1 cup shredded mozzarella evenly over the top.
Arrange 7 to 10 whole pepperoni slices on top of the cheese so it looks like a pepperoni pizza!
Bake at 425 degrees for 15 to 20 minutes until the cheese is fully melted and browned, the pepperoni on top is slightly crispy at the edges, and the pasta edges are crunchy like baked ziti. If the cheese is browning too fast drop the temperature to 400 degrees!
Remove from the oven and immediately drizzle generously with hot honey and finish with cracked black pepper. Serve straight from the pan!
For Your Little Ones
This one is easy to make toddler friendly! Before adding the hot honey just scoop out a small portion of the pasta with sauce and cheese for your little one and set it aside. Let it cool completely before serving. Skip the hot honey entirely for their portion — just plain pasta, sauce, and a little melted cheese is the perfect toddler plate!
Make It, Save It, Reheat It
In the fridge, store in an airtight container for up to 2 to 3 days. This makes a great next day lunch — just reheat in the microwave at work and you are good to go!
To freeze, store in a freezer safe airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
To reheat, warm in a skillet on the stovetop, in the oven, or in the microwave. Add a small splash of water or extra marinara if it looks a little dry. Wait to drizzle fresh hot honey until right before eating so it stays bright and flavorful!
This is a great meal prep dinner. Four servings from one 30 minute cook means lunches are sorted for most of the week. The pasta reheats really well and honestly tastes great the next day!
More Easy Gluten Free Dinners You’ll Love (esp if you have some of these ingredients left over)
If you loved this one here are a few more easy gluten free one pan dinners with that same italian night energy!
PDF Download + Printer Version Link
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Share the Love
What pizza toppings would you add to this skillet?! Drop them in the comments because I am already planning the next version: arugula and ricotta is calling my name!! But I want to hear what you would make first!
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