Five-Star Gluten-Free Pizza Crust Recipe

by Mark on June 10, 2011

Caputo FioreGlut, is Molino Caputo’s gluten-free baking mix.

They’ve already blended most of the ingredients that you’ll need to make a good pizza crust. Have a look at the simplicity of their recipe from their label:

Recipe for Basic Gluten-Free Pizza Dough
34 oz Water
3 ½ lbs Caputo FioreGlut Gluten-Free Flour (baking mix)
2 oz Salt
Yeast (amount not specified on package)

Reader Heidi emailed me her step-by-step FioreGlut recipe, and I’m sharing it with you here:


I made the pizza crust and, oh my, does it ever taste good–the most like regular, glutenous pizza crust I’ve tasted! I have tried so many GF pizza crusts here in Seattle and they all taste weird (bean flour, brown rice flour, etc.)–so this flour is right on.

I am no baker or pizza maker, but I will share with you what I did to make a 15″ crust:

8.5 oz water–warmed to 110 degrees. Add 2 ts. fast rising yeast and let sit for 10 minutes.

After 10 minutes, add 1 ts. salt and 1.5 cups of the GF flour. Stir and continue to adding 1 TBL of flour at a time until the consistency is no longer sticky.

Roll into a ball on the countertop and place in an oiled bowl and let rise for an hour.

Remove the dough from the bowl and punch down, adding little bits of flour as needed–roll out and place in a 425 degree oven with toppings for about 15-20 minutes.

Thanks so much for offering to sell smaller amounts of this flour–I will likely be a return customer!



Share your gluten-free pizza crust recipe or tips in the comments below.

{ 1 comment… read it below or add one }

Heidi August 21, 2011 at 11:45 am

What are the measurements for creating just 1-2 large (14 to 16 in) crusts?

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