Gluten-avoiders rejoice! This gluten-free pizza crust made with authentic gluten-free Italian flour is the answer to your cravings. This crust is every bit as flavorful, crisp, and chewy as your favorite Italian restaurant, without the gluten.
Best Flour for Gluten-Free Pizza Dough
Antimo Caputo Gluten-Free Italian Flour has been specially formulated to mimic the texture and flavor of wheat-containing Neapolitan-style pizza dough without the allergens. The flour is a balanced blend of gluten-free wheat starch, dextrose, cornstarch, buckwheat flour, rice flour, and psyllium seed fiber to contain just the right amount of starch and protein to create a thin crust that crisps up without falling apart.
Making Thin Crust Gluten-Free Pizza
And the great thing about making gluten-free pizza dough is that it’s actually easier to make than wheat-containing dough. There’s no need to knead the dough, for starters. Kneading is a process used to activate gluten fibers in regular wheat dough. Since there are no gluten protein strands in your gluten-free dough, kneading doesn’t do much.
Plus, there’s no rising. When you leave a yeasted wheat-based dough to rise, you’re giving the yeast time to stretch out those gluten strands. Again, since there are no protein strands in this dough, rising won’t change the dough’s texture or chew.
Instead, you can bake the dough as soon as it’s made. Spread it out as thin as you can on a well-greased baking sheet. This dough can stretch up to ¼ inch thick. The major difference is that you’ll pre-bake the pizza crust before you add toppings.
This helps the crust crisp up without getting soggy from your toppings. The gluten-free crust also needs longer to bake than regular pizza crust, so count on a 50 minute baking time. You’ll add your toppings about halfway through.
When the cooking time is up, remove your pizza from the oven, slice it up and enjoy it hot!