This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
If you’re looking for caputo gluten free flour recipes, you have to start with my Caputo Gluten Free Pizza Dough recipe. This magical flour makes THE best pizza dough – it’s pliable, KNEADable, doughy and delicious. Perfect for your favourite toppings!
I recently discovered Caputo Gluten Free Flour and it makes the closest thing I’ve ever had to a ‘real pizza’.
This Caputo Gluten Free Pizza Dough not only looks and tastes like real pizza, it actually behaves like it too.
Because this is made with deglutinised wheat starch (more on that below!) it acts more like wheat flour. Meaning you can actually knead this gluten free pizza dough!
Don’t get me wrong, my gluten free pizza recipe is still one of the best pizzas I’ve ever had. But this is definitely up there for a treat.
I know the subject of gluten free wheat starch can be confusing. So let me explain about Caputo Fioreglut Gluten Free Flour and how it is safe for people on a gluten free diet.
Is caputo gluten free flour safe for coeliacs?
This pizza crust recipe has been formulated especially for use with Gluten Free Caputo Fioreglut Flour, which is becoming increasingly popular.
Caputo gluten free flour is an Italian flour and contains gluten free wheat starch, maize starch, rice starch, buckwheat flour and psyllium husk, plus some extras.
Gluten free wheat starch IS gluten free and safe for people with coeliac disease to consume, as the levels of gluten are below 20ppm.
However if you have a wheat allergy this product is not safe. Instead you might want to try my original gluten free pizza recipe or my no-yeast pizza dough instead.
Caputo Gluten Free Flour is certified gluten free so is fine to consume with celiac disease. You can read more about this in my wheat starch explainer.
Ingredients
There’s a full printable recipe card below, but here’s what you’ll need for the shopping list for this gluten free caputo pizza dough:
- Caputo Gluten Free Flour: I buy this flour off on Amazon, but it’s available on Ocado too. It’s around £8 for a kilo so will make approximately 3-4 large pizzas per bag or 6-8 smaller pizzas. This may seem pricey but when you compare it to the price of a take-away gluten free pizza, you’re getting more pizza (and a nicer one too!) for less money.
- Caster Sugar: This helps activate the yeast.
- Yeast: Not all yeast is gluten free – I use Allinson’s Easy Bake Yeast or the FREEE Gluten Free Yeast. You will want a dried, quick yeast or instant yeast.
- Olive Oil: This helps to create a lovely, golden crisp on the crust of the pizza.
You’ll also need a pizza sauce and any toppings of choice. In these photos I’ve topped one with cheese and fresh basil, and the other with ham, mushroom and spinach.
How to make Caputo Gluten Free Pizza Dough
There’s a printable recipe card below with the method, but here are some step-by-step photos to show you how easy this gluten free caputo pizza dough is to make.
To make this easy Caputo Fioreglut Pizza Dough recipe:
Stir the sugar into the warm water (it should be around 40C) and until dissolved, then add the yeast and stir again.
Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it’s ready.
Add the gluten free caputo flour and salt to a large mixing bowl and stir together.
Once the yeast mixture has activated, pour it into the flour and then add the olive oil.
Use a wooden spoon to bring the mixture together – it will quickly become quite thick and sticky so you will need some strong arms (or a stand mixer with a hook attachment!)
Once the mixture has come together into a thick, sticky dough, lightly dust a work surface with some extra gluten free flour and turn out the dough.
Lightly flour your hands and knead the gluten free dough until it forms a smooth ball. You don’t need to add a lot of extra flour at all.
Proving and shaping the pizza dough:
Grease the bowl with a little olive oil then place the ball of dough back in and cover loosely with oiled clingfilm (plastic wrap) and a tea towel.
Place in a warm spot and leave to prove for an hour until the dough has doubled in size. It may take less time in a warm room, or longer in a cold room.
Once the dough has proved, preheat the oven to 240C / Fan 220C / Gas Mark 9 (or as high as your oven will go).
Either divide the dough into 2 balls (to make 2 x 8-inch pizzas) or keep as one for a single, 12-inch pizza.
Place the dough on a sheet of baking paper (parchment paper), lightly oil your hands and press the dough out to form a circle shape.
It will puff up in the oven so you can press it quite thin, around 5-10mm.
Place a pizza mesh on top of the dough and flip it over so the mesh is on the bottom.
(If using a baking tray just place the baking paper on top of it – but I recommend a mesh for a crispy bottom).
Top the pizza with your chosen sauce and toppings and then bake in the hot oven for 15 minutes until the crusts have puffed up and the toppings are melted and bubbling.
Top tips for using gluten free Caputo fioreglut flour
If you’ve never used gluten free caputo flour before, here are a few things I have learned from my experiments with it:
- You do NOT need to add any xanthan gum or psyllium husk. The flour already contains psyllium husk which helps make it kneadable and flexible.
- You DO need some strong arms! Usually gluten free bread recipes form more of a batter but this behaves a lot more like wheat flour.
- You CAN follow this method to make a gluten free focaccia bread. Instead of proving the dough in the bowl, prove it in the tin as per my gluten free focaccia recipe. Then follow the same instructions as this recipe for dimpling the dough and baking.
- It IS expensive – around £8 ($10) a bag – as it is imported. However, it is absolutely worth it in my opinion for a treat. That’s still way cheaper than a gluten free Dominos and you can make a much bigger pizza!
More Gluten Free Pizza Recipes
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Caputo Gluten Free Pizza Dough
Equipment
Ingredients
- 300 g Caputo Gluten Free Flour
- 240 ml warm water
- 2 tsp caster sugar
- 7 g yeast
- 1 tsp fine salt
- 1 tbsp olive oil
- Toppings of Choice
Instructions
- Stir the sugar into the warm water (it should be around 40C) and until dissolved, then add the yeast and stir again. Cover with a tea towel and leave in a warm spot for 5-10 minutes for the yeast to activate. It should form a lovely froth on top when it's ready.
- Add the gluten free caputo flour and salt to a large mixing bowl and stir together.
- Once the yeast mixture has activated, pour it into the flour and then add the olive oil. Use a wooden spoon to bring the mixture together – it will quickly become quite thick and sticky so you will need some strong arms! Alternatively you can use a stand mixture with a hook attachment.
- Once the mixture has come together into a thick, sticky dough, lightly dust a work surface with some extra gluten free flour then use a dough scraper to turn the dough out onto the worktop.
- Lightly flour your hands and knead the dough until it forms a smooth ball. You don't need to add a lot of extra flour at all.
- Grease the bowl with a little olive oil then place the ball of dough back in and cover loosely with oiled clingfilm and a tea towel. Place in a warm spot and leave to prove for an hour until the dough has doubled in size. It may take less time in a warm room, or longer in a cold room.
- Once the dough has proved, preheat the oven to 240C / Fan 220C / Gas Mark 9 (or as high as your oven will go). Either divide the dough into 2 balls (to make 2 x 8-inch pizzas) or keep as one for a single, 12-inch pizza.
- Place the dough on a sheet of baking paper, lightly oil your hands and press the dough out to form a circle shape. It will puff up in the oven so you can press it quite thin, around 5-10mm. Place a pizza mesh on top of the dough and flip it over so the mesh is on the bottom. (If using a baking tray just place the baking paper on top of it – but I recommend a mesh for a crispy bottom).
- Top the pizza with your chosen sauce and toppings and then bake in the hot oven for 15 minutes until the crusts have puffed up and the toppings are melted and bubbling. Serve hot.
Notes
- IMPORTANT: Caputo Gluten Free Flour is made using gluten free wheat starch. It is suitable for a gluten free diet/people with coeliac disease but NOT for wheat allergy sufferers. For more details see the blog post.
- This recipe is ONLY for use with Caputo Gluten Free Flour. If you only have plain gluten free flour check out my original gluten free pizza recipe.
- Storage, Freezing, Substitutions and More: Check out the FAQs below this recipe card for any troubleshooting and leave a comment if you can’t find the answers you need!
- Step-by-Step Photos: Check out the blog post above for photos showing you what the pizza dough should look like at each stage of the recipe.
- Love this recipe? I’d really appreciate it if you could leave a 5* recipe rating – this really helps support my website. Thank you! x
Nutrition
Frequently Asked Questions
Here are some FAQs about this caputo gluten free pizza recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
Shockingly, I don’t actually own a pizza oven (yet!) so have been unable to trial this recipe in a pizza oven. However, Caputo Fioreglut Gluten Free Flour does seem to the most popular choice for the gluten free pizza oven recipes I have come across. If you do try this please let me know in the comments. And when I eventually get a pizza oven I will update this recipe to reflect my thoughts!
Yes! Because the Caputo gluten free flour is so magical you don’t really need to add any extras to the dough. This means it only uses the flour, water, oil, yeast, sugar and salt. The pizza dough itself is gluten free and vegan so just ensure you use vegan toppings too.
Yes you can! Once proved, wrap the dough ball in clingfilm and freeze. Then defrost at room temperature before continuing through the recipe steps 7-9.
No – this recipe has been specifically formulated for caputo gluten free flour. If you want to use a gluten free plain flour, all purpose flour or bread flour, you’ll need to use either my classic gluten free pizza dough recipe or my yeast free pizza recipe.
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
I have just made this pizza base for myself and my husband, who has celiac disease. I followed the recipe exactly and cooked the pizza in our OONI oven – it was superb. My husband felt quite emotional eating it as he never thought he would have a decent pizza again. Thank you for a great recipe!! I have a photo but don’t know how to include it in this review.
Ah this is so lovely to hear! I’m so glad you enjoyed it and really need to get me an OONI now!!
Was a bit disappointed as I used a pizza mesh and oven at 250 but base was still very soft
It should crisp up around the edges a bit – it may be that the oven temperature is a bit off (they can vary) – some ovens do need a bit longer. I’d recommend trying it for a bit longer next time and see if that does the trick!