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Wood Fired Recipes Community Cookbook

Gluten-Free Pizza Dough

Nov 02, 2015Posted by Chef LeaPrint

gluten free pizza

Pasta and bread are my two favorite foods, so it was with a certain amount of skepticism that I agreed to try Caputo’s new gluten-free flour. Once I got over the significant textural differences in the dough, I was impressed to taste a crunchy crust with a nice bit of chew. Since there’s no wheat to impart flavor to the dough, you might want to consider adding some fresh herbs or spices to add a little zing.

Ci sentiamo presto!

Lea

You can watch a video demonstration of this recipe on the Forno Bravo Community Cookbook YouTube channel.


Gluten-Free Pizza Dough
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Gluten-Free Pizza Dough
  • 1
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  • 4
  • 5
Votes: 140
Rating: 3.29
You:
Rate this recipe!
Print Recipe
Ingredients
Servings:
Units:
Instructions
  1. Combine gluten-free flour and all other ingredients in a large bowl. Stir together as completely as possible. Allow to rest for 20 minutes.
  2. Mix again, forming a ball. Knead together until the dough is smooth.
  3. Divide the dough into four pieces, forming each into a round. Lightly oil a container that will hold all four comfortably. Place the rounds inside and cover well. Refrigerate for several hours or overnight. Bring to room temperature about an hour before using them.
  4. Using a rolling pin, roll the rounds out and top as you like before baking.
Recipe Notes

You can find Caputo Gluten-Free flour in the Forno Bravo Store.

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