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Try this Caputo Fioreglut pizza recipe and see for yourself how amazing the pizza that this flour blend can make!
What is Caputo Fioreglut?
Caputo Fioreglut gluten free flour is a unique blend among gluten free flours, and can be excellent in gf yeast-risen bread and pizza recipes. It works well in my existing white gluten free sandwich bread recipe.
Does Caputo gluten free work in all gluten free recipes?
No, I don't recommend this blend for anything other than pizza or bread. To work as intended, it seems to require some modifications to many of the other recipes already on the blog. I was unable to arrive at a rule that would modify each of my existing bread recipes to work precisely, so it would have to be done on a case by case basis.
This Caputo Fioreglot pizza recipe is for anyone curious about how, when, and whether to use the Caputo blend in gluten free recipes that weren't developed specifically for that blend.
It's a recipe for pizza made using Caputo Fioreglut flour that I developed particularly to be made with this flour blend—not any of my other recommended all purpose blends. If you would prefer to make pizza with one of my recommended all purpose gluten free flour blends, you can use my tried and true recipe for gluten free pizza crust. That will always be my go-to pizza recipe.
How to shape and bake pizza with Caputo Fioreglut flour
I recommend preparing this raw pizza dough differently than most of my other pizza recipes. Here is how I found the recipe works best:
- Oil your hands, and transfer the (very sticky) dough to a lightly oiled bowl for proofing. Shape it loosely into a ball.
- Cover the bowl tightly and let it rise until it has nearly doubled in size. I let mine rise for 1 hour in a 70°F room.
- Transfer the dough to the center of a round pizza baking sheet or just a piece of parchment.
- Using oiled fingers, press the dough slowly out toward the edges of the pan or into a 14-inch circle, leaving a slightly thicker edge around the perimeter. If the dough tears, patch it.
- Brush the dough liberally with olive oil everywhere, including the edges.
- Bake at 450°F for about 5 minutes or until the edges are puffed and the pizza dough no longer looks raw.
- Top with your desired toppings, then return to the oven until the edges are light golden brown and your toppings are as you prefer.
Caputo Fioreglut Pizza Recipe
Equipment
- Pizza baking stone optional
- Nonstick 14-inch round pizza baking pan optional
Ingredients
- 1 ⅛ cups (158 g) Caputo Fioreglut gluten free flour
- 1 teaspoon (3 g) instant yeast
- ¾ teaspoon granulated sugar
- ½ teaspoon kosher salt
- 5 ¼ ounces (147 g) warm water
- 1 tablespoon (14 g) extra virgin olive oil, plus more for handling and brushing
- Your favorite pizza toppings, (sauce, shredded or sliced mozzarella cheese)
Instructions
To make the pizza dough.
- In the bowl of your stand mixer fitted with the paddle attachment, place the flour, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.
- Add the water and olive oil, and mix very slowly until the flour is absorbed into the liquid. The mixture will be lumpy
- Raise the mixer to medium-high speed in your stand mixer until the dough becomes sticky and smooth (about 3 minutes).
- Oil a medium-size bowl, and scrape the pizza dough into the bowl.
- Using very well-oiled hands, loosely shape the dough into a round.
- Cover the bowl tightly with plastic and place in a draft-free location until nearly doubled in size. That will take longer in cool, dry environments and less time in warm, moist places.
To bake the pizza.
- When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F.
- Place a 14-inch round nonstick pizza baking pan or a large piece of parchment paper in front of you on a flat surface
- The dough will be super soft, and should only be handled once you’ve coated your hands in olive oil. Turn the dough out onto the center of the pan or paper.
- Working from the center of the dough out to the edges, begin to press it into a round about 14-inches in diameter.
- Create a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other.
- Brush the shaped dough with more oil, concentrating it on the edges.
- Transfer the shaped and topped dough, still on the pizza baking sheet or parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven.
- Bake for 5 to 6 minutes, or until the crust seems set all the way to the center and the edges have expanded in size.
- Remove the pan from the oven, top the dough with sauce, cheese, and any other toppings you like best, and return the pizza on the pan or paper to the oven.
- Bake until the has begun to crisp on the underside, is lightly brown on the edges, and the cheese is brown and bubbling (about 5 minutes).
- Remove from the oven, allow to set for just a few minutes, then slice and serve hot.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Pizza is delicious! My favorite gf so far. Have you tried freezing the par baked crust for future use?
So glad you love the pizza. I haven’t tried that, Patricia, but I am confident it would work great. Just let it defrost at room temperature before topping it and finishing it in the oven.
I used this recipe to make my first-ever gluten-free pizza. The pizza stuck badly in the pan. Despite my struggle to remove pizza from pan, it tasted better than any of the gluten-free pizzas I’ve been subjected to in restaurants.
I just reread the recipe and it very clearly states to use a non-stick pizza pan or parchment. I missed that, and inadvertently bought a pan without non-stick coating for making GF pizza. Is there any way to use the pan that’s not non-stick this recipe, or should I just write that pan off to experience and either buy a new non-stick or use parchment paper?
Yup, David, it’s a shame you didn’t see those instructions until afterward. You can definitely grease your pan very well and/or line it with parchment. It’s just harder to shape on parchment, but it can certainly be done. Don’t buy a new pan just for this!
I’d like to try the caputo flour in your original bread recipe. The recipe is like cake batter, not kneaded. Would the recipe need to be modified at all, or would it just be a flour substitution?
Please read the text of the linked post for my review of Caputo gluten free flour blend for a discussion of my experience making my bread recipe using this flour. Specifically, see the text under the heading “Results of Caputo in gluten free bread” for all the information I can provide.
Made this last night and it was excellent!
Thank you for this recipe.
You’re so welcome, Deborah!
Yup, this is perfect. Thank you!
You’re so welcome, Kim!
Made this recipe tonight. Followed instructions to the letter. Dough is so sticky it doesn’t release from the pizza peel. What can I do to correct this?
I’m afraid I can’t know where you deviated from the recipe, Joe, but if you weighed your ingredients, it sounds like you put the raw pizza dough directly on a peel. As you can see from the photos, it’s very soft and sticky (which is also why you handle it with oiled hands). You must put it on something that goes in the oven, which is why the instructions state to “Place a 14-inch round nonstick pizza baking pan or a large piece of parchment paper in front of you on a flat surface.”