What's New

When we first introduced Caputo's Gluten Free Pizza Flour, it quickly became one of the most popular products with our restaurant chefs.  This blend of all natural ingredients is the flour we've found to make fine quality breads and pizza crusts without gluten.  We've carried it in a 5kg pail for years, and now for the first time, you can also purchase this flour in a smaller 1kg bag for home use. 

Here's a tried and true recipe that will make you up to 4 large pizzas.  You can cut the recipe in half to make 2 instead, or else make the full recipe and freeze half for a quick and easy dinner in the future.

CAPUTO GLUTEN FREE PIZZA DOUGH RECIPE

1 L Water

1.5Kg Caputo FioreGlut Gluten Free Flour

3 tbsp Quality Italian Extra Virgin Olive Oil

3 tbsp Sea Salt

3-4g Yeast

Directions: Warm water to lukewarm temperature. Add yeast and let sit for 10 minutes. After 10 minutes, add 3tbsp salt and 1.5 cups from the 1.5kg of the Caputo Gluten Free flour. Stir and continue to stir adding 1 tbsp of flour at a time until the consistency is no longer sticky. Roll into a ball on the counter top 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.