Caputo Flour Gluten-Free Pizza
If you’ve made gluten-free pizza dough before, you know most crusts are need to be baked before adding toppings.
This one is different.
Caputo Fioreglut flour includes gluten-free wheat starch, and that’s a good thing.
It’s completely safe for people with celiac disease, the gluten has been removed but it still gives the dough a structure that other gluten-free flours can’t.
It also gives the dough a smooth, silky texture when you knead it and a soft, chewy bite once baked.
It behaves more like traditional pizza dough, which means you can top it with sauce, cheese, and vegetables before baking - no par-baking required.
Gluten-Free Caputo 00 Pizza Dough
Makes: 4 x 12” (30 cm) pizzas — about 4 dough balls (225 g each)
Ingredients
500 g Caputo Fioreglut Gluten-Free Flour
400 g (400 ml) warm water
17 g salt (about 3 tsp)
10 g instant gluten-free yeast (about 2 ½ tsp)
15 g olive oil (about 1 tbsp)
Instructions
1. Activate the Yeast
Heat water to 40–43°C (105–110°F) (warm, not hot).
Add yeast and stir to dissolve.
Let it sit for 5 minutes until small bubbles appear.
(Optional: add ½ teaspoon sugar to speed up activation.)
2. Combine Liquids
Stir salt and olive oil into the yeast mixture until mixed.
3. Mix the Dough
Using a Mixer (recommended):
Place flour in the mixer bowl and fit with a paddle attachment.
Turn mixer to low speed and slowly pour in the yeast mixture.
Once combined, switch to the dough hook. Mix on medium speed for 5 minutes until the dough is smooth.
By Hand (if mixer is unavailable)
Place flour in a large bowl. Add the yeast mixture gradually, stirring with a sturdy spoon until a dough forms.
Transfer to a lightly floured surface and knead for 10–15 minutes, until smooth.
4. First Rise
Form the dough into a ball, cover the bowl with cling film (plastic wrap), and let it rise in a warm place for 1–2 hours, or until doubled in size.
5. Divide the Dough
Once risen, divide into 4 equal portions (about 225 g each). The dough may deflate, that’s normal for gluten-free dough.
6. Preheat the Oven
Place a pizza stone or metal baking sheet in the oven.
Preheat to 260–280°C (500–550°F) or as high as your oven allows.
7. Second Rise
Place each dough portion in a lightly oiled bowl.
Cover and let rise for another hour, or until doubled in size.
8. Shape the Pizza Bases
Place a dough ball on parchment paper.
Using wet hands, gently press and stretch into a circle about 5 mm (¼ inch) thick.
Form slightly thicker edges for a traditional pizza shape.
9. Top and Bake
Add your sauce, cheese, and toppings.
Slide the parchment with the pizza onto the hot pizza stone and bake for 8–10 minutes, until golden and cooked through.
For a crispier crust, remove the parchment halfway through baking and place the pizza directly on the stone.
Tips:
For meal prep: Par-bake the crust for 6–7 minutes, cool, and freeze. Reheat with toppings later.
Gluten-free dough behaves differently from wheat dough, it won’t stretch elastically. Handle with care and avoid overworking it.
Caputo Fioreglut Gluten-Free Flour blend contains gluten-free wheat starch.The gluten is removed and fully approved for gluten-free labeling; it is safe for people with celiac disease.
Shape the dough into square or rectangle crusts. This makes it easy to distinguish between gluten-free and regular pizza.
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