{"id":52746,"date":"2025-06-19T08:59:48","date_gmt":"2025-06-19T12:59:48","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=52746"},"modified":"2025-06-19T08:59:48","modified_gmt":"2025-06-19T12:59:48","slug":"stuffed-crust-pizza","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/stuffed-crust-pizza\/","title":{"rendered":"Stuffed Crust Pizza"},"content":{"rendered":"

This gluten free stuffed crust pizza recipe is the stuff (ha!) that dreams are made of! The dough behaves beautifully, making a delicious pizza!\t<\/p>\n

\"A<\/p>\n

Ever since \u201cdiscovering\u201d Caputo\u2019s Fiorglut gluten free flour, I\u2019ve had an absolute ball with developing gluten-free pizza recipes.<\/p>\n

It just makes the most amazing homemade pizza crust! It\u2019s been fabulous to be able to make a good, gluten free homemade dough that behaves well and produces a LEGIT homemade crust.<\/p>\n

Chewy - without being that \u201cobviously gluten free\u201d tapioca kind of chewy - hearty, satisfying... and just really feeling like you\u2019re eating the real thing.<\/p>\n

So far, I\u2019ve shared my recipes for Gluten Free Pizza Crust Mix<\/a> (Perfect for my Campfire Pizza<\/a>!), and my Gluten Free Detroit Style Pizza<\/a>.<\/p>\n

Next up: Gluten Free Stuffed Crust Pizza!<\/h5>\n<\/div>\n
I used to love stuffed crust pizza, back in the day... before my body decided that gluten was the enemy.<\/p>\n

It\u2019s just not something I\u2019ve really seen as a gluten free option. This is partially because of how most gluten-free dough recipes work - usually a fair amount more loose \/ liquid than regular pizza dough.<\/p>\n

With this flour, I can make my own pizza dough that basically behaves like regular dough. It\u2019s a stretchy, soft dough that can be rolled out and stretched over the cheese. It really makes a wonderful homemade stuffed crust pizza.<\/p>\n

Honestly, I\u2019m not sure I\u2019ll ever end up ordering pizza again. It\u2019s just WAY too easy to make my own, now... and the gluten free restaurant pizza rarely lives up to this.<\/p>\n

Anyway, this recipe makes a 12\" pizza - arguably the BEST pizza you can get in a gluten free version!<\/p>\n

So, let\u2019s get to it, and go over what you\u2019ll need in order to have an amazing gluten free pizza night of your own!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This gluten-free stuffed crust pizza recipe uses MOSTLY simple ingredients. With one exception - a very specific, imported gluten-free flour blend - you\u2019ll be able to find everything you need in any grocery store.<\/p>\n

Some ingredient notes for you:<\/p>\n

Caputo Fioreglut Flour<\/h4>\n

If you\u2019ve been following this blog - or, before it, my gluten free cookbooks - for a while, you know that I am *vehemently* anti-all purpose gluten free flour mixes.<\/p>\n

Just due to the way different flours have different flavours and properties, you\u2019re WAY better off using ingredients individually, in ratios specific to whatever you want the flour to do.<\/p>\n

I was skeptical of the Caputo flour at first, but between the amazing reviews, and my STRONG suspicion that it was what our favourite local pizza place was using... it was definitely something I was willing to try.<\/p>\n

Caputo Gluten Free Flour<\/a> is a blend of gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener, guar, and flavouring.<\/p>\n

So, if you\u2019re allergic to *wheat*, this may not be a great option for you... though apparently it\u2019s safe for anyone else on a gluten-free diet - even for celiacs!<\/p><\/div>\n

I\u2019ve got to say, this stuff made the absolute most beautiful gluten-free pizza dough I\u2019ve ever seen.<\/p>\n

... and I\u2019ve made a LOT of gluten-free doughs over the years! Once I had it kneaded together, it looked and behaved like regular pizza dough. <\/p>\n

The only way, visually, that you could see a difference was that the inside was more white than the inside of a non gf pizza crust.<\/p>\n

As a note, though - you\u2019re going to want to look at this as being a gluten free bread flour, specifically. While it\u2019s great at breads and bread based recipes like homemade gluten-free pizza crust, I hear it\u2019s not great at things like cookies, cakes, etc.<\/p>\n

We bought our first bag on Amazon - spendy, but worth it! - but then found a local import grocery store that carried it at a much lower price. SCORE! Check your local Italian grocers, you may find similar deals.<\/p>\n

As always, this recipe is *highly* unlikely to work if you substitute any other kind of gf flour for the Caputo Fioreglut Gluten-Free Flour. <\/p>\n

All gf flour mixes behave differently, based on their content - and that goes at LEAST double for this recipe, on account of the wheat starch involved.<\/p><\/div>\n

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Cheeses<\/h4>\n

This recipe needs a minium of 2 different cheeses.<\/p>\n

The first is what makes it a stuffed crust pizza - Mozzarella cheese strings \/ cheese sticks \/ etc. You know, the individually wrapped cheese snacks?<\/p>\n

Not only does it make stuffing the crust incredibly easy, that type of cheese has a really satisfying \u201cpull\u201d when melted. Perfect for use in this recipe!<\/p>\n

Then, you\u2019ll need shredded cheese for the top of the pizza. We went with a basic shredded pizza Mozzarella this time around, but usually end up using some combination of shredded Mozzarella, \u201cQuattro Fromaggi\u201d Italian 4 cheese blend, and Parmesan cheese.<\/p><\/div>\n

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Toppings<\/h4>\n

You can top the pizza any way you want, really. For this one, we did a pretty basic pepperoni and mushroom pizza... but just use your favorite pizza toppings!\t<\/p>\n

Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Pizza Sauce (I use either homemade, or Rao\u2019s Marinara)
\nActive Dry Yeast
\nGranulated Sugar
\nExtra Virgin Olive Oil
\nBaking Powder
\nCornmeal
\nSalt
\nCooking Spray (I use olive oil spray)<\/p>\n

... I just really don\u2019t have anything to add, for these last few ingredients. Basic pantry staples, if you do any baking!<\/p><\/div>\n

\"A<\/p>\n