

Our 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 favorite recipes, including Neapolitan-style pizza.
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.
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 favorite conventional pizza recipes, increase water approximately 50%. Dough should be soft and sticky after mixing.
Confused about how to use the different types of gluten-free flour out there? Head to our blog: Which gluten-free flour should I use? »