Gluten-Free Pizza (Caputo Fiore Gluten-Free Flour)

Ingredients

• 400 ml Water (lukewarm, 80-90°F)
• 0.5 tsp Instant Yeast (about 2 g)
• 500 g Caputo Fiore Gluten-Free Flour (fine texture, gluten‑free blend)
• 2.5 tsp Salt (about 12.5 g)
• 1 tbsp Extra Virgin Olive Oil (about 10 g, plus extra for hands and brushing)
• 120 ml Pizza Sauce (store‑bought or homemade)
• 150 g Mozzarella Cheese (freshly grated)
• 50 g Mushroom Bruschetta (topped on pizza for flavor)
• 30 slices Pepperoni Slices (regular sliced pepperoni)
• 1 tbsp Olive Oil for Brushing (extra virgin, for crust finish)

Instructions

1. Activate Yeast

   Measure 400 ml lukewarm water (80‑90°F) into the mixing bowl and sprinkle 0.5 tsp instant yeast (≈2 g). Stir gently and let sit for 1‑2 minutes.

   Time: PT5M

2. Add Flour

   Add 500 g Caputo Fiore gluten‑free flour to the bowl. Using a spatula, stir until the flour fully absorbs the water, creating a shaggy mixture.

   Time: PT5M

3. Incorporate Salt

   Sprinkle 2.5 tsp salt (≈12.5 g) over the dough and mix until evenly distributed.

   Time: PT2M

4. Add Olive Oil and Knead

   Drizzle 1 tbsp extra virgin olive oil (≈10 g) into the dough. Lightly oil your hands or spatula and knead for about 5 minutes until the dough becomes smooth and cohesive.

   Time: PT5M

5. Divide Dough

   Portion the dough into three equal balls, each weighing roughly 300 g. Shape each ball by rolling it on a lightly oiled surface.

   Time: PT5M

6. First Fermentation

   Place each dough ball in a separate container with a lid. Let rest at room temperature for 1 hour; the dough will puff slightly.

   Time: PT1H

7. Preheat Oven and Stone

   While the dough rests, preheat the oven to 500°F (260°C) with the pizza stone inside.

   Time: PT15M

   Temperature: 500°F

8. Shape Pizza Base

   On a lightly oiled gluten‑free flour surface, gently stretch one 300 g dough ball with oiled fingertips into a 10‑inch round, leaving a slightly thicker edge for the crust.

   Time: PT10M

9. Add Toppings

   Transfer the stretched dough onto a flour‑dusted pizza peel. Spread 120 ml pizza sauce, sprinkle 150 g grated mozzarella, distribute 50 g mushroom bruschetta, and arrange pepperoni slices evenly.

   Time: PT5M

10. Bake Pizza

    Slide the pizza onto the hot stone. Bake for 9 minutes, then check; bake an additional 1 minute until the crust is lightly golden and cheese is melted.

    Time: PT10M

    Temperature: 500°F

11. Finish and Serve

    Remove pizza with the peel, brush the crust with a little extra virgin olive oil, let rest 2 minutes, then slice and serve.

    Time: PT3M

Nutrition Facts

Calories

800

Protein

30 g

Carbohydrates

90 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Instant Yeast: Active dry yeast (use 1 tsp)
• Instead of Caputo Fiore Gluten-Free Flour: Other high‑protein gluten‑free flour blends
• Instead of Salt: Sea salt
• Instead of Extra Virgin Olive Oil: Regular olive oil
• Instead of Pizza Sauce: Marinara sauce
• Instead of Mozzarella Cheese: Low‑moisture mozzarella
• Instead of Mushroom Bruschetta: Sautéed mushrooms
• Instead of Pepperoni Slices: Turkey pepperoni, vegetarian pepperoni
• Instead of Olive Oil for Brushing: Butter melt

Equipment Needed

• Large Mixing Bowl
• Spatula
• Kitchen Scale
• Measuring Spoons
• Dough Scraper (optional)
• Pizza Peel
• Pizza Stone
• Oven
• Pastry Brush (optional)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Mix until all water is fully absorbed into the flour.
• Oil hands or spatula to prevent sticking.
• Rest dough for a full hour to develop texture.
• Shape gently without over‑working; gluten‑free dough is fragile.
• Bake on a pre‑heated stone at 500°F for a crisp crust.

Chef Tips from the Video

• Use a parchment sheet on the peel for easy transfer.
• Brush the crust with olive oil immediately after baking for extra flavor and shine.
• Let the baked pizza rest a minute before slicing to prevent cheese from sliding off.

Troubleshooting

Storage

Refrigerator: Store unused dough balls in airtight containers for up to 2 days.

Freezer: Freeze dough balls wrapped tightly for up to 1 month; thaw in refrigerator overnight before use.

Room temperature: Do not store pizza at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; bring to room temperature 2 hours before shaping.
• Freeze individual dough balls; thaw in the fridge overnight and let sit at room temperature before use.

Frequently Asked Questions