If you are tired of flavorless, cardboard Gluten-free pizza crusts because you have embarked on a Gluten-free journey for whatever reason…stop here NOW! Pizza has been one of those foods that I don’t make myself because I am usually tired of cooking. It feels nice to walk out to my garage freezer and grab a couple of frozen boxes and just be done with it. It may feel nice, but it does not taste nice. Not for me. The pizza is thin and dried out. The sauce is watery. It just isn’t good.
My two flour choices are the Antimo Caputo “00” Chef’s Flour and the Antimo Caputo Fioreglut Gluten-free flour! The Fioreglut sat on my shelf for far too long. My few attempts at anything doughy have not worked out so well. It just isn’t my favorite type of cooking. But, I have been using it in place of wheat flour when making my meals. It’s been a good product!
Little did I know…the Caputo Fioreglut Gluten-free flour makes THE best Gluten-free pizza crust I have EVER tasted!!!! It is the closest pizza crust to a “regular” flour crust. I was so pleasantly surprised that I delivered pizza to my neighbors! My Gluten-eating and gluten-loving neighbors thought this crust was GOOD! My daughter thought it was GREAT!
I scoured the internet for a suitable recipe using the Caputo Fioreglut flour. The recipe on the bag is in metric measure…and I wasn’t going to risk messing up the conversion. I found one! But, it isn’t in a great printable format and it also gave baking instructions based on their pizza oven product. (Maybe one day!!) Thank you Il Fornino New York! You can find their exact post and recipe HERE. Many MANY thanks for those amazing conversions. I also did a little more reading on how to cook this homemade pizza. I know that a good pizza needs high heat! But, how high? The Kitchn has a recipe posted that is perfect to follow. I used the baking tips and temps. You can find that post HERE.
Lastly, the toppings. While on vacation, I found a pizza place that had Gluten-free pies. SOLD! The famous Bud & Alley’s Pizza Bar + Trattoria in Seaside, FL served up an amazing pie! I have been thinking about that Margherita & Salami on the Gluten-free crust since! It is now my new favorite everything! BUT! Your pizza, your toppings! I will just be over here drizzling honey and chili oil on mine.
Gluten Free Dough and Pizza Recipe with Caputo Fioreglut Flour
Equipment
- Kitchen Aid stand mixer with dough hook
- Pizza stone
- Pizza peel (if you have one)
Ingredients
Gluten-free Pizza Dough Recipe
- 35 oz Caputo Gluten-Free Pizza Flour (Fioreglut) One regular bag is 1000 grams or 2.2 lbs or 35 oz.
- 38 oz Room temperature water
- 2 tsp Active dry yeast This is one packet plus a little from another
- 2 2/3 tbsp Olive oil
- 2 tbsp Sea salt
- Extra flour for dusting and dough shaping
Hot Honey and Salami Pizza
- Pizza sauce
- Fresh basil, thinly sliced
- Honey
- Chili Oil or Flakes
- Mozzarella Cheese
- Salami, small, dried, mini
Instructions
Making the Dough
- In a stand mixer with a dough hook, place flour, water, salt, and yeast into the bowl. Mix on the second speed of the mixer for about 5 minutes. Use and oiled spatula to scrape the sides of the bowl to make sure everything is mixed. (This step took me far more mixing and time than 5 minutes.)
- Add the olive oil and mix on the slowest speed for another 2 minutes. (This step also took a bit longer and I need to use the spatula again to incorporate the oil.)
- Transfer the mixture to another bowl and place in the refrigerator for 30 minutes to rest.
- Oil hands or gloved hands to make the dough balls. (This helps with the sticking. It is still very sticky!) Form individual dough balls that are about 11 oz each.
- Place each dough ball in its own container or wrap tightly in plastic wrap. (I used plastic wrap.) Place in the refrigerator for AT LEAST 3 hours and up to 24.
Assembling and Baking the Pie
- Preheat oven to at least 500 degrees F. The higher the better! (I had mine set to 550 degrees.)
- Place the pizza stone in oven while it is pre-heating.
- Remove the dough balls from the refrigerator and dust lightly with the Fioreglut flour. There is no need to bring to room temperature.
- Using floured hands and a lightly floured surface on trimmed parchment paper, gently shape a dough. Use your hands to gently push outward. Fix any holes with dough. The shape will not necessarily be round. Continue to gently push the dough outward to form the crust of desired thickness/diameter.
- Trim the parchment paper down so it does not burn too badly in the oven. It will make a mess! Using a pizza peel (Or a large upside down pan or cookie sheet) transfer the crust to the stone. Par bake (Cook) for 3-5 minutes. This allows for easier handling.
- Remove the crust (on the parchment) using the pizza peel or pan. (I used the parchment and a pan. I don't have a pizza peel. I did have to use tongs to grab the pizza as the oven was HOT and the paper tore.)
- Dress your pizza as desired! Try the Hot Honey and Salami toppings! No measurements necessary.
- Carefully transfer your dressed pizza back into the oven. Bake for 8-10 minutes. Or until crust and toppings are cooked to your likeness. Remove the cooked pie and transfer to a surface safe for cutting.
- ENJOY!!!!