My household is full of serious pizza fans and, as a result, I make a LOT of gluten free pizza. This is the recipe I make most often – it is truly epic gluten free pizza. It can be made in about an hour and uses a simple all-in-one method, no yeast activation needed.
I’ve adapted it from my wood fired pizza oven recipe, which has a much longer prove and is wonderful, but I often want a caputo-based dough in a hurry and so this recipe was born.
This gluten free pizza can be cooked in either an indoor over or an outdoor pizza oven, making it a lovely versatile one to have in your repertoire.
It is all puffy crusts, amazing soft yet pliable base and it’s so yummy that even gluten-eaters will enjoy this gluten free pizza. It’s simply delicious bread, which happens to be gluten free. My daughter’s 7 year play date recently told me I need to open a pizza restaurant, after I made one of these for her “it’s the best pizza EVER”.
I use the Mulino Caputo Fioreglut (Pizza e Pane) gluten free flour for this recipe. It contains gluten free wheat starch, so if you have a wheat allergy please try this delicious alternative recipe.
Where Can I Buy Mulino Caputo Gluten Free Flour?
You can buy it online, and its available from multiple retailers. I buy mine from a small company called Fifo, as it is the best price and I buy in bulk to get the free postage. You can also buy individual bags from Amazon and Ocado (for a slightly higher price), if you want to give it a go before buying lots.
Keep an eye out in specialty Italian delis too, as these local shops sometimes stock it.
It’s expensive flour, but with my recipe you can get three big pizzas from one bag, which works out as excellent value (under £2 per pizza). Especially considering the quality of the dough and how filling it is, and the high price of shop-bought gluten free pizza.
As I mentioned, it contains gluten free wheat starch. This is completely safe for coeliacs, but NOT for wheat allergy sufferers. The FSA and other bodies confirm that gluten free wheat starch is safe for coeliacs, various clinical trials have been run to ensure this, and Coeliac UK also confirm it as suitable for us.
If you have a wheat allergy or wheat intolerance please try my oven pizza recipe instead – it’s wheat free and awesome!
Other Tips
If making in a pizza oven, ensure you flour your pizza peel really well, to guarantee that your pizza will glide off the peel and into the pizza oven. There’s nothing more annoying that getting the dough stuck to the peel.
I generally use rice flour or plain gluten free flour to dust the peel. Or corn meal is also great. No point wasting the expensive caputo flour for dusting.
As for baking in the oven, I find using a silicone baking mat to be excellent for pizzas. It’s nice and sturdy and you can reuse it.
Epic Gluten Free Pizza Recipe
*Please note, this recipe is not suitable for wheat allergy sufferers as the Fioreglut flour contains gluten free wheat starch (fine for coeliacs – see Coeliac UK if you’d like to read more). If you have a wheat allergy or wheat intolerance please try my oven pizza recipe instead.*
This recipe will make one decent-sized pizza (no small pizzas here). You can also double/triple the recipe as needed, to make more pizzas.
You will find some handy pictures underneath the recipe. For any help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.
If you do enjoy this gluten free pizza recipe, please leave a review on the recipe card below. It makes a world of difference to me :).
Laura xxx
Epic Gluten Free Pizza (For Standard Ovens & Outdoor Pizza Ovens)
Epic gluten free pizza that you can whip up in a hurry and cook in either your kitchen oven or a pizza oven. It's so good that people will never guess it is gluten free.
Ingredients
- 8g instant yeast (I use Allinsons easy bake)
- 1 tsp caster or granulated sugar
- 220ml warm water
- 2 tbsp (30ml) olive oil
- 1 tsp fine salt
- 300g Mulino Caputo Fioreglut (Pizza e Pane) gluten free flour
- 1 tsp baking powder
Instructions
- Add all the ingredients to a stand mixer bowl and mix for 5 minutes on medium-high (start slowly, then up the speed, to avoid the flour flying out!) until you have a smooth dough. Or, if you don't have a stand mixer you can mix and knead by hand until everything is well combined.
- Cover with a clean, damp cloth and leave in a warm place to prove for about 45 minutes, until the dough has at least doubled in size. When I'm in a rush, I often place the dough in a warmed over (heat to about 80C then turn it off before add the covered dough), then it proves in about 30 minutes.
- When the dough has nearly finished proving, fire up your pizza oven to approx 400C or preheat your kitchen oven to 230C (fan). If cooking in a kitchen oven, place the baking tray inside the oven to preheat too, this will help ensure a really nice rise.
KITCHEN OVEN COOKING INSTRUCTIONS:
- Place a silicone baking mat, or piece of strong non stick baking paper, on your work surface and lightly flour it.
- Knead your dough until smooth and then shape into a ball. Press out into a pizza shape, with the crusts slightly elevated and the base nice and thin. Rub a little olive oil onto the crusts if you want them to go nice and golden brown during cooking. Then add your pizza toppings.
- Carefully take the hot tray out of the preheated oven and slide the silicone baking mat onto the tray, before returning to the oven on the top shelf. Cook for 12-14 minutes at 230C (fan) until absolutely delicious and irresistable - then remove from the oven and enjoy!
PIZZA OVEN COOKING INSTRUCTIONS:
- Flour your pizza peel REALLY well. Knead your dough until smooth and then shape into a ball, then press out into a pizza shape on the peel, occasionally lifting and adding gf flour to the peel as you go. I found it easiest to fold back half the dough at a time when doing this. Give the peel a gentle shake to make sure the dough moves around freely.
- Add your pizza toppings, then get it straight into that nice hot oven. It should slide off the peel easily, with a couple of gentle shakes. Any issues with sticking, ease a metal spatula underneath to help release any stuck spots.
- Cook for about 2-3 minutes at 400C, rotating every 30 seconds or so, with the pizza oven door closed if possible (this helps draw the heat forward over the pizza to encourage even cooking). Or until your pizza has puffed up and looks mouthwateringly amazing.
- Once cooked, remove from the oven and enjoy your epic gluten free pizza, you lucky ducky!
I hope you enjoy this epic gluten free pizza oven recipe! For some tasty treats to follow your pizza-fest, why not try one of these gluten free recipes:
Happy Cooking! Laura xxx
