Homemade gluten free pizza doesn't get any easier than this. This gluten free Wheat Starch Pizza Crust is made with certified gluten free wheat starch and is safe for celiacs. It's a flour blend made by Caputo, an Italian company who has been selling this flour since 2009. If you've travelled to Europe it's very likely you've already had it.
If you're still shaking your head about the word wheat, check out my post on certified gluten free wheat starch. If you're ready to plan a head-to-head challenge, find a friend and make two different doughs. In my cooking classes we make a California style thin-crust pizza and a thicker New York-style crust. At home you've got time for this dough to rise for three hours so plan accordingly.
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Ingredients for Wheat Starch Pizza Dough
Caputos' gluten free wheat starch flour blend is called Fioreglut. It's certified gluten free and safe for celiacs. It does contain wheat and is not safe for anyone with a wheat allergy.
- Caputo brand, Fioreglut - This company also makes wheat flour blends so be sure to look for the gluten free package. I buy it at an Italian store near me.
- Active dry yeast (ADY) is dissolved in warm water before use and creates the rise in yeast breads. It can be activated in a small amount of water or the full amount of water in any recipe.
- Olive oil helps with texture and workability plus improves crispiness of the dough.
See recipe card for exact amounts.
Instructions
Working with gluten free wheat starch is different from other flour combinations used in all the gluten free doughs I've tried. If you're used to a batter-like mixture this dough will surprise you.
Step 2. Beat with the standard beater for 5 minutes to ensure a nice, smooth dough.
Step 3. Once risen, remove the dough ball from the bowl and place on parchment.
Step 4. Shape the dough into an 8-inch round and toss it in the air, just because you can!
Instructions for Cooking Gluten Free Pizza
I use the same method for this pizza crust that works for my other pizza crusts. The dough cooks on parchment for a few minutes then the paper is removed and cooking finishes right on the pizza steel. This step may not be necessary with this dough so let me know what you learn.
- A hot oven is the most important point for cooking pizza, I recommend 550°F, the hottest setting for most conventional ovens.
- Using a pizza stone holds the heat and improves cookieg.
- My pizza steel (not the same as a pizza stone) measures 640°F using an infrared thermometer.
- If you cook in an Ooni oven aim for 650-700°F and adjust as you learn.
Substitutions & Variations
Fioreglut Wheat Starch Blend - I have not tried this recipe with any other wheat starch blend. The U.S. brand, King Arthur, sells their own wheat starch blend but it is not available in Canada. If you're keen to substitute I recommend you compare the ingredient lists. I shared the Firoeglut ingredients in this post, wheat starch blend.
Active dry yeast (ADY) - You can substitute instant yeast for ADY. Instant yeast should be used in equal amounts and doesn't need to be proofed. It is typically added to the dry ingredients and slowly dissolves in the dough. This means you skip the step of blooming the yeast and it requires less rise time.
Variations - There is a lot to learn about gluten free pizza dough and this is just the beginning. Rather than trying to vary what you think is a reliable recipe, do a head-to-head comparison every time you make pizza. Keep the toppings simple at first, once you've mastered a few dough recipes everyone will want to eat your homemade pizza.
Tools for Pizza Aficionados
If you're cooking gluten free the rest of your life you might as well buy all the tools you want. I don't have all of these but I do get to cook in an Ooni every once in awhile.
- Ooni pizza oven for outdoor use. Gluten free cooks are making pizza in the Ooni.
- Parchment paper is used to transfer the raw dough to the preheated pizza steel. White parchment is disposable and brown parchment is recyclable. I have an extra wide box of parchment specifically for making pizza.
- Cut your pizza with style. Use a small pizza wheel, a fancy mezzaluna chopper or this Epicurean pizza rocker.
- Inkbird Digital Thermometer, instant read, rechargeable and waterproof, for all uses in the kitchen.
- Wooden or metal short-handled pizza peel. You just need a place to store it.
- Large 37-inch detachable handle would be a fun gift!
- My 14-inch square pizza steel is ¼ inch thick and reaches 640F. I think it's the secret to good gluten free pizza.
- Darebuilt 14 x 22-inch wide is for people with a larger than normal oven.
- This Fire & Slice pizza steel is 14 x 16-inches and available in three thicknesses. The ½-inch steel weighs 32 pounds! You need muscles to move this one.
Top Tip for Gluten Free Pizza
Anyone who has been on a strict gluten free diet for awhile has seen changes in food manufacturing and labeling laws as well as recommendations about food safety by credible organizations like Celiac Canada. Certified gluten free wheat starch is not something for everyone but if you're curious, but hesitant, learn a bit more about it then decide if you're ready to try it.
Gluten Free Wheat Starch Pizza Crust
Equipment
- No Gluten, No Problem PIZZA cookbook by Kelli and Peter Bronski
Ingredients
- 440 g Fioreglut gluten free wheat starch flour Caputo brand
- 16 g salt (1¾ tsp)
- 353 g warm water 105-115°F
- 6.5 g active dry yeast (2 tsp)
- 16 g olive oil (1½ Tbsp)
Bench Flour
- 2 tablespoon gluten free cornmeal
- 2 tablespoon sweet rice flour
Instructions
Make Bench Flour
- Mix equal parts cornmeal and sweet rice flour. Store in a jar and use for working with any gluten free pizza dough.
Bloom the Yeast
- Check water temperature and weigh. Sprinkle yeast over water, stir and set aside until foamy, 5-10 minutes.
- Add olive oil to yeast mixture then mix the dough.
Mix the Dough
- Combine Fioreglut flour and salt in a stand mixer.
- Add yeast mixture and beat on medium-low until you have a smooth dough, about 5 minutes. Cover and rest for 30 minutes.
Proof the Dough
- Lightly oil a large bowl and transfer dough to the bowl top side down. Gently roll dough around the bowl to lightly coat with oil. Cover and let rise in the fridge for 3-24 hours.
- Preheat oven with pizza stone/steel to 550°F for at least 1 hour. It will take additional time after the oven beeps to reach a constant temperature.
Shape Dough
- Place a large piece of parchment paper on the counter and sprinkle with bench flour.
- Turn dough out onto parchment. Using lightly oiled hands press the dough into a round. Be patient and gently continue pressing into a 12 or 13-inch round. Don't rush the process.
Bake in Standard Oven with Pizza Stone or Pizza Steel
- Top as desired. Brush the edges with oil.
- Using a pizza peel, transfer both parchment paper and uncooked pizza onto the steel or stone. Bake 2-3 minutes then lift pizza and quickly remove parchment. Continue cooking for another 6-8 minutes until bubbly on top and brown on the bottom.
- Remove pizza, admire your masterpiece, take pics and videos and let it cool until ready to eat. Cut and serve. Take more pictures if desired.
- Tag me on Facebook @everydayglutenfreegourmet or Instagram @everyday.gf.gourmet
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