The BEST Caputo Gluten Free Pizza Dough Recipe
There are some recipes you spend years chasing.
Some that break your heart.
Some that make you want to cry into a bowl of flour because nothing — and I mean nothing — tastes like the real thing.
And then… there’s this.
This Caputo gluten free pizza dough recipe is the closest thing I’ve ever tasted to classic Neapolitan dough — soft, stretchy, airy, beautifully blistered on the edges — without a single speck of gluten.
I’m not exaggerating.
I’m not trying to impress the internet.
I’m telling you as someone who eats, breathes, loves, and lives pizza:
This is the gluten free dough that finally made me stop missing the “regular” one.
Caputo Fioreglut changed the game — but the technique?
That’s what makes it magic.
Today I’m giving you my full process — the emotional, messy, practical, tested-in-my-own-kitchen version.
The version that works.
The version that gives you soft, puffy, golden, gorgeous gluten free pizza crust with flavor so good you’ll forget it’s gluten free.
Let’s get into it.
🍕 Why Caputo Fioreglut Makes the BEST Gluten Free Pizza Dough
Caputo Fioreglut isn’t just “another gluten free flour blend.”
It’s honestly a miracle bag filled with:
- rice flour
- potato starch
- soy flour
- sugar
- thickening agents
- that sneaky, magical gluten-free wheat starch
…all blended with that legendary Neapolitan pizza science the Caputo brand is famous for.
The result?
A dough that behaves like gluten… WITHOUT gluten.
It stretches.
It browns beautifully.
It puffs up in all the right places.
It gives you that signature Neapolitan chew — but gentle, never tough.
If you’ve been disappointed by cardboard-like GF crusts in the past, trust me… this one will feel like redemption.
🧡 My Personal Journey With Gluten Free Pizza Dough (Yes, Emotional.)
I’ll be honest with you:
GF pizza dough used to make me angry.
The sticky mess.
The crumbling edges.
The sad, dense texture.
The flavor that tasted like disappointment.
Then, years ago, I tasted a gluten free pizza in Italy made with Caputo Fioreglut.
I remember thinking,
“If gluten free pizza can taste like THIS, I’ll never settle again.”
I came home, tried to recreate it, failed, tried again, failed again — until finally… something clicked.
This recipe is the one that gives me goosebumps because I genuinely feel like:
Yes. This is it. This is the one I want to share with the world.
So here it is, from my heart — and my kitchen — to yours.
🥣 Ingredients & Measurements (Caputo Gluten Free Pizza Dough)
Below is the exact formula I use. Please don’t tweak the flour — Caputo Fioreglut is EVERYTHING here.
| Ingredient | Measurement |
|---|---|
| Caputo Fioreglut Gluten Free Flour | 500g (about 4 cups) |
| Warm water (105–110°F) | 400ml |
| Instant yeast | 1 tsp |
| Fine sea salt | 1½ tsp |
| Extra virgin olive oil | 2 tbsp |
| Sugar or honey | 1 tsp |
Yield:
2 large pizzas or 3 medium pizzas.
🔥 How to Make the BEST Caputo Gluten Free Pizza Dough
(Step-by-step, exactly how I do it)
Step 1: Activate the yeast
In a bowl, whisk together warm water, yeast, and sugar/honey.
Let it sit for 5–10 minutes.
When you see foam… that’s when the magic begins.
Step 2: Mix the dough
In a large bowl, add the Caputo Fioreglut flour and salt.
Slowly pour in the foamy yeast water. Add the olive oil.
Mix with a spoon or dough whisk.
Don’t expect a “classic” dough ball — this one will feel thick, sticky, slightly batter-like. That’s NORMAL.
Step 3: Rest the dough (very important)
Cover the bowl tightly and let the dough rest for 45–60 minutes.
It won’t rise like typical dough, but it will puff slightly and become smoother.
Step 4: Shape the dough
Here’s where GF dough behaves differently.
- Dust your hands with rice flour.
- Scrape the dough onto a floured surface.
- Quickly form it into a round.
- DO NOT overwork it — gluten free dough hates that.
Step 5: Par-bake the crust
This is my secret weapon.
Bake the stretched dough at 475°F (245°C) for 5–7 minutes until it sets slightly.
This prevents sogginess and gives you a beautifully crisp bottom.
Step 6: Add toppings & finish baking
Add sauce, cheese, toppings — whatever makes your heart happy.
Bake again for:
- 7–10 minutes in a regular oven
- 60–90 seconds in a pizza oven
- 5 minutes in an air fryer
The edges will puff.
The bottom will crisp.
The kitchen will smell like an Italian dream.
😍 What Makes This Dough So Special (And Emotional For Me)
You know that moment when:
- the cheese melts into tiny golden pools
- the crust gets those faint leopard spots
- the aroma hits you like a warm hug
- you lift the slice and the base stays firm
- you bite in and hear that soft crisp
- THEN comes the chewy, tender center…
That moment made me realize:
Food isn’t just food. It’s joy. It’s comfort. It’s something deeply personal.
This Caputo gluten free pizza dough gives you that moment — even if you’re avoiding gluten.
I’ll never stop being grateful for that.
🔧 Tips & Tricks (Hard-earned from years of testing)
✔ 1. The dough SHOULD be sticky
If you try to make it dry like wheat dough, it will crack.
✔ 2. Par-bake = crispy bottom always
Never skip this step.
✔ 3. Use high heat
GF dough loves a hot oven.
✔ 4. Don’t stretch — press
Press it outward with fingertips instead of pulling.
✔ 5. Oil your hands
You’ll thank me later.
✔ 6. Don’t expect gluten behavior
Expect Caputo gluten free dough behavior — completely different, but beautiful.
❓ FAQ — Caputo Gluten Free Pizza Dough Recipe
Is Caputo Fioreglut really the best gluten free flour for pizza?
Yes. Nothing else comes close.
Can I freeze the dough?
Yes — freeze it after shaping, before baking.
Why is my dough sticky?
That means it’s perfect.
Can I make this without yeast?
You can, but you’ll lose the signature texture.
Can I use this dough for calzones?
Absolutely — and they turn out AMAZING.
❤️ Final Thoughts (From One Pizza Lover To Another)
If you’ve ever felt disappointed by gluten free pizza…
If you’ve ever missed that airy crust…
If you’ve ever wondered whether you’ll get to enjoy a “real” pizza moment again…
Please trust me:
This Caputo gluten free pizza dough recipe will change everything.
It’s emotional because it’s not just a recipe.
It’s freedom.
It’s comfort.
It’s a big warm hug from the universe saying,
“Hey… you still get to enjoy pizza. The real kind.”
Make it.
Taste it.
Share it.
Let it bring joy back into your kitchen.
See Also: Canned Pizza Sauce Recipe: Rich, Bold & Authentic Homemade Italian Flavor