Gluten Free Neapolitan Pizza Recipe

A delicious gluten free Neapolitan pizza that’s so good, I almost forget it doesn’t contain gluten. With the right ingredients—especially the magic of Caputo Fioreglut flour—I can achieve a light, flavorful, and stretchy dough that holds up beautifully during baking. This recipe makes two 10-inch pizzas that are perfect for those looking to enjoy pizza without gluten, without compromising on flavor or texture.

Why You’ll Love This Recipe

I love how easy and rewarding this gluten free pizza is to make. The dough is soft, flavorful, and doesn’t feel like a compromise. I use a 24-hour cold proof to develop a deeper flavor, and thanks to the high-quality Caputo Fioreglut flour, the dough stays strong yet light. Whether I’m baking in a pizza oven or a home oven, the result is always satisfying. Plus, it’s vegetarian-friendly and easy to adapt to a vegan version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dough (makes 2 x 10-inch pizzas):

• Caputo Fioreglut gluten free flour – 285g

• Water (room temperature) – 228g

• Salt (fine) – 6g

• Yeast – 0.1g instant yeast or 0.3g fresh yeast

For the toppings:

• Tinned tomatoes – 300g tin

• Salt – a sprinkling

• Black pepper – to taste

• Fresh mozzarella – 1 x 125g ball

• Parmesan – 15g

• Extra virgin olive oil – a few glugs

• Fresh basil – a handful of leaves

Directions

To make the dough:

1. I start by weighing all ingredients, beginning with the water in a large bowl.

2. I add the yeast using accurate digital scales and then mix everything using a wooden spoon. The dough is very sticky at first.

3. I sprinkle a little extra flour onto the dough to help it come together and reduce stickiness.

4. Once mixed, I divide the dough into two roughly 250g balls and wrap them tightly in plastic wrap.

5. I let them rest and ferment at room temperature for around 24 hours.

To make the sauce:

1. I blend a tin of quality plum tomatoes until smooth.

2. Then I season the sauce generously with salt and freshly ground black pepper.

3. If the sauce is too runny, I sieve it to thicken it slightly (though this step is usually optional).

To shape and bake the pizza:

1. I preheat the oven as hot as it can go (about 500°F/260°C), placing a pizza stone or steel inside. If using a pizza oven, I aim for 420°C–480°C.

2. I dust the dough ball with some flour and gently press it down from the center outward, avoiding the edges to keep a nice crust.

3. Once it reaches about 10 inches in diameter, I top the pizza with 2 spoonfuls of the sauce, some mozzarella, and other toppings.

4. I slide the pizza onto a floured peel or tray and bake. In a pizza oven, it takes about 60–90 seconds (rotating every 20–30 seconds). In a home oven, I bake it for 6–8 minutes, rotating once or twice.

Servings and timing

This recipe makes 2 Neapolitan-style pizzas, each about 10 inches in diameter.
Prep time: 15 minutes
Proving time: 24 hours
Cook time: 60–90 seconds in a pizza oven, or 6–8 minutes in a home oven
Total time: ~24 hours and 30 minutes

Variations

• Vegan version: I swap the mozzarella and parmesan for vegan cheese or leave them off entirely for a Marinara-style pizza. I like to add thinly sliced garlic and oregano for extra flavor.

• Topping ideas: I sometimes add mushrooms, olives, or roasted vegetables for variety.

• No tomato sauce: For a white pizza, I skip the tomato sauce and use olive oil, garlic, and cheese instead.

Storage/reheating

If I have leftover pizza, I store it in an airtight container in the fridge for up to 3 days. I reheat slices in a hot skillet or oven until warmed through. The crust stays crisp this way. I avoid the microwave, as it makes the dough soggy.

FAQs

What makes this gluten free pizza dough different from regular dough?

I use Caputo Fioreglut gluten free flour, which contains a mix of ingredients like psyllium husk that replicate gluten’s binding properties. It creates a dough that’s elastic and easy to shape, much like traditional dough.

Can I use another gluten free flour for this recipe?

I personally only use Caputo Fioreglut for this recipe because it’s been specially developed for pizza. Other flours might not hold up as well or deliver the same texture.

Do I have to let the dough prove for 24 hours?

I prefer the 24-hour cold proof because it gives the dough more flavor and better texture. If I’m in a rush, I can shorten the proving time to 4–6 hours, but the results won’t be as good.

Why is my gluten free dough so sticky?

Gluten free dough tends to be wetter and stickier. I always sprinkle extra flour on the dough and my hands when working with it. This helps a lot with handling.

Can I make this pizza without a pizza oven?

Yes, I often make this pizza in a regular oven. While I love the crispness and char that a pizza oven gives, using a hot oven with a stone or steel still makes excellent pizza.

Conclusion

This gluten free Neapolitan pizza recipe is a game-changer for me. It’s surprisingly simple to make and doesn’t require kneading or complicated steps. With the right flour and a bit of patience, I’m able to enjoy a pizza that rivals any traditional one. Whether I bake it in a pizza oven or my kitchen oven, the result is always satisfying—and completely gluten free.

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