Gluten-Free Caputo Flour Pizza Recipe
This is the pizza of your pre-gluten-free days! The crust is made with Caputo Fioreglut gluten-free flour from Italy, which makes all the difference.
Ingredients
Crust (makes enough for four pizzas)
- 2.2 lb Caputo Fioreglut Gluten-Free Flour (entire bag)
- ¼ oz Instant Yeast (1 package Fleischmann's RapidRise or any Instant Yeast)
- 3⅓ cup warm water
- 4 teaspoon salt
- 3 tablespoon olive oil
- extra flour for dusting surface (use any gluten-free flour)
Optional Toppings (mix and match your favorite pizza toppings)
- ½ cup gluten-free pizza sauce (tomato), pesto sauce, or alfredo sauce optionally brush with olive oil in lieu of sauce
- fresh or grated mozzarella cheese
- grated fontina cheese
- parmesan cheese
- feta cheese
- thinly sliced mushrooms
- thinly sliced bell peppers
- thinly sliced onions
- sliced black olives
- fresh basil
- thinly sliced pepperoncini
- gluten-free pepperoni
- gluten-free Italian sausage (cooked)
- thinly sliced ham
Instructions
Pizza Dough
- Mix entire bag (1000g) of Caputo Fioreglut Gluten-Free Flour, instant yeast, warm water, and salt in stand mixer with dough hook on #2 speed for five minutes.
- Add olive oil to the dough and mix on the lowest speed for two minutes.
- Let dough rest in the fridge for 30 minutes.
- Divide dough into four balls, wrap in plastic, and return to fridge in an airtight container for 3-24 hours. After a minimum of three hours, freeze dough balls you do not plan to use within 24 hours.
Pizza (using one ball of dough for one pizza, repeat process to make all four pizzas)
- Place pizza stone in the oven. Preheat oven to 550°.
- Lay a piece of parchment paper on the counter. Press or roll the dough ball to form it into an approximately 12" round pizza crust. Add a dusting of inexpensive gluten-free flour as needed to keep the crust workable while forming the crust.
- Trim parchment paper to prevent charring and transfer the formed crust to the pizza stone. Bake for 5 minutes.
- Remove crust from oven. Remove parchment paper from between the crust and pizza stone. Add your favorite sauce and toppings.
- Return pizza and pizza stone to the oven and bake for 5-7 minutes, until cheese is bubbling and the crust is golden brown.
Notes
Important note! Caputo Fioreglut Gluten-Free Flour contains gluten-free wheat starch, which is considered suitable for individuals with celiac disease, when purchased from a manufacturer with reliable testing protocols, but is not safe for individuals with a wheat allergy. For more information, visit https://www.schaer.com/en-us/a/gluten-free-wheat-starch.
Nutrition
Calories: 85kcalCarbohydrates: 18gProtein: 0.1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gSodium: 198mgPotassium: 1mgFiber: 1gCalcium: 3mgIron: 0.01mg
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