Gluten Free Wheat Starch Pizza Crust

This gluten free wheat starch pizza crust is made with certified gluten free wheat starch. It is a sturdy dough that is safe for celiacs.

Course Main Course

Cuisine American, Canadian, Italian

Keyword Caputo wheat starch pizza, gluten free wheat starch pizza, gluten free wheat starch pizza dough, wheat starch pizza, wheat starch pizza crust

Prep Time 30

Cook Time 15

Rising time 3

Servings pieces

Calories 227kcal

Author Cinde Little

Equipment

pizza steel
Pizza Peel
Pizza rocker
Instant read thermometer
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

Notes

Note 1. This recipe will make 1 large pizza, 12 or 13-inches. You can double the ingredients and mix the dough for 2 pizzas at a time.

Note 2. If you're new to GF pizza dough I recommend doing a head-to-head challenge with a second dough. Refer to the post for links to my California-style Thin Crust dough and a New-York-style thicker dough. These both use individually measured flours rather than the wheat starch blend.

Note 3. Once your dough is about 8-inches around sprinkle on some flour and toss it in the air. Play that Italian music and have fun. This is gluten free pizza like you've never had before.

Note 4. Nutrition calculation is made without toppings.

Nutrition