{"id":53060,"date":"2025-05-02T16:13:54","date_gmt":"2025-05-02T20:13:54","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=53060"},"modified":"2025-05-03T13:10:09","modified_gmt":"2025-05-03T17:10:09","slug":"gluten-free-pizza-crust-mix","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/gluten-free-pizza-crust-mix\/","title":{"rendered":"Gluten Free Pizza Crust Mix"},"content":{"rendered":"

This homemade gluten free pizza crust mix recipe takes only minutes to make, and is super convenient to have on hand. Just add water & oil!<\/p>\n

\"Several<\/p>\n

Ever since buying my first package of Caputo gluten free flour, I\u2019ve been having a blast making my own pizza dough. (As a note, I have no relationship with the company, I\u2019m just a HUGE fan now!).<\/p>\n

Let me tell you, the first time I made a gluten-free homemade stuffed crust pizza... that was life changing. I think I might have teared up a bit.<\/p>\n

Homemade pizza crust has always been my nemesis when it came to developing gluten free recipes, as nothing ever measured up. Who wants to put all their favorite pizza toppings on a crappy pizza base? Not me!<\/p>\n

Anyway, yes... Caputo flour makes the best pizza dough, hands down.<\/p>\n

So, when I was planning the menu for a recent camping trip and my husband requested pizza... I decided to re-work my homemade dough recipe, to make a pizza crust mix.<\/p><\/div>\n

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This homemade gluten free pizza crust mix recipe worked PERFECTLY!<\/h6>\n

It\u2019s one thing to make it up at home, with a stand mixer, an oven to proof it in, etc. Let me tell you, camping conditions are less than ideal:<\/p>\n

I mixed this up by hand in a collapsible bowl, kneaded it a few times until smooth. No problem at all, it behaved beautifully!<\/p>\n

I covered the bowl with plastic, and let it rise on the dashboard of our car. Nature\u2019s proofing oven, I guess. It rose perfectly - maybe even better than it did at home! Really, a fantastic option for those circumstances!<\/p>\n

This homemade crust mix is good for more than just camping. You can make a bunch of them, assembly line style, to have on hand for your next pizza night. <\/p>\n

Get all the weighing out of the way once, spend far less time popping off a batch of pizza!<\/p>\n

Anyway, this recipe will make one 12\" pizza with either a stuffed crust, or as a thick crust pizza. You can also use it in my Gluten Free Detroit Style Pizza<\/a> recipe, or divide it into 4-6 individual pizzas. <\/p>\n

Anyway, let\u2019s look at what you\u2019ll need, so you can start making your own homemade gluten free pizza crust mixes!<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

With the possible exception of the flour - which tends to be found at specialty retailers - this recipe uses super basic ingredients. <\/p>\n

I only have a few ingredient notes for you on this one:<\/p>\n

Caputo Fioreglut Flour<\/h4>\n

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

Just due to the way different flours have different flavours and properties, <\/p>\n

You\u2019re just WAY better off using ingredients individually, in ratios specific to whatever you want the flour to do. Gluten free flours have different flavours and properties, and none really work as \u201call things to everyone\u201d, as wheat flour does.<\/p>\n

When it comes to the Caputo Gluten Free Flour<\/a> , you\u2019re looking at 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

At first I was skeptical of the Caputo flour.. 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

Now, I\u2019ve made a LOT of gluten-free doughs over the years... and I\u2019ve got to say, this stuff made the absolute most beautiful gluten-free pizza dough I\u2019ve ever seen.<\/p>\n

Seriously, once I had it kneaded together, it looked and behaved like regular pizza dough. It bakes up whiter than a regular pizza crust, but other than that... damn.<\/p>\n

As I was saying, though... no \u201call purpose\u201d gluten free flour works great for everything, and this is no different.<\/p>\n

The Fioreglut flour is very much a bread flour - I hear it\u2019s not at all good for 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><\/div>\n

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Instant Yeast<\/h4>\n

While I usually use active dry yeast in my baking, you\u2019re going to want to use instant yeast when making your homemade pizza crust mix.<\/p>\n

When it comes to active dry yeast, you need to bloom it in warm water, to activate the yeast.<\/p>\n

Instant yeast - also known as quick rise or fast rising yeast - doesn\u2019t need that step. The grains of yeast are much smaller, and activate much more easily.<\/p>\n

This is perfect for a mix like this - you just add the warm water and oil to the mix, and form the dough. It also rises faster and easier than regular yeast, so you only need one rise.<\/p>\n

Normally, I have you rise the dough for an hour, then punch it down and do a second rise. That second one is absolutely not necessary when using your homemade pizza crust mix.<\/p><\/div>\n

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Everything Else<\/h4>\n

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

Granulated Sugar, Baking Powder, and Salt for the actual mix.<\/p>\n

To use the mix, you\u2019ll need some warm water and olive oil to make the dough, and cooking spray to use the dough.<\/p>\n

Beyond that, you can use cornmeal and\/or sesame seeds, both of which are optional. I like cornmeal on the pizza pan, to give a tasty crunch to the bottom of the pizza crust.<\/p>\n

Then I\u2019ll usually spray the outer edge of the crust with a bit of pan spray and sprinkle sesame seeds on - again, to add a bit of flavour and crunch.<\/p>\n

Finally, you\u2019ll need your favorite pizza sauce, some shredded cheese (I like to use pizza mozzarella cheese), and your favourite toppings.<\/p>\n

As pictured in this post, I used a white sauce for the pizza sauce, then topped it with Dutch Oven Pulled Chicken<\/a>, portabello mushrooms, red onions, and spinach.<\/div>\n

\"Several<\/p>\n