This Gluten-Free Pizza Flour has all the qualities you’d expect from traditional wheat flour but without gluten!
Made with gluten-free wheat starch to set it apart from the rest, it’s ideal for making perfectly airy, crisp crusts with incredible rise – ready to use in all your favourite recipes, including Neapolitan-style gluten free pizza.
Gluten Free Test Kitchen Pizza Making Tips
Before shaping, rub about one teaspoon of olive oil in your palms to prevent the dough from sticking to you. Water also works well!
For the crispiest crust, bake the bare (untopped) crusts for 10 minutes. Remove them from the oven, add toppings and bake for an additional 8 to 10 minutes, until the crust is golden and the cheese is bubbly.
Can you make Gluten-Free Pizza Flour ahead of time?
To make the dough ahead of time: Reduce yeast to 1/8 teaspoon and refrigerate dough for up to 24 hours after its first rise so you can bake at your convenience. Simply let it come to room temperature, then shape and bake!
If using your favourite gluten free pizza recipes, increase water approximately 50%. Dough should be soft and sticky after mixing.
How do you make a Gluten-Free Neapolitan-Style Pizza Crust?
Gluten-Free Pizza Flour Ingredients:
Gluten Free Wheat Starch*, Corn Starch, Sorghum Flour, Cellulose and Psyllium Fiber Blend, Inactive Yeast, Xanthan Gum.