This gluten free stuffed crust pizza recipe is the stuff (ha!) that dreams are made of! The dough behaves beautifully, making a delicious pizza!
It just makes the most amazing homemade pizza crust! It’s been fabulous to be able to make a good, gluten free homemade dough that behaves well and produces a LEGIT homemade crust.
Chewy - without being that “obviously gluten free” tapioca kind of chewy - hearty, satisfying... and just really feeling like you’re eating the real thing.
So far, I’ve shared my recipes for Gluten Free Pizza Crust Mix (Perfect for my Campfire Pizza!), and my Gluten Free Detroit Style Pizza.
Next up: Gluten Free Stuffed Crust Pizza!
It’s just not something I’ve 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.
With this flour, I can make my own pizza dough that basically behaves like regular dough. It’s a stretchy, soft dough that can be rolled out and stretched over the cheese. It really makes a wonderful homemade stuffed crust pizza.
Honestly, I’m not sure I’ll ever end up ordering pizza again. It’s just WAY too easy to make my own, now... and the gluten free restaurant pizza rarely lives up to this.
Anyway, this recipe makes a 12" pizza - arguably the BEST pizza you can get in a gluten free version!
So, let’s get to it, and go over what you’ll need in order to have an amazing gluten free pizza night of your own!
Ingredients
This gluten-free stuffed crust pizza recipe uses MOSTLY simple ingredients. With one exception - a very specific, imported gluten-free flour blend - you’ll be able to find everything you need in any grocery store.
Some ingredient notes for you:
Caputo Fioreglut Flour
If you’ve 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.
Just due to the way different flours have different flavours and properties, you’re WAY better off using ingredients individually, in ratios specific to whatever you want the flour to do.
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.
Caputo Gluten Free Flour is a blend of gluten-free wheat starch, dextrose, maize starch, buckwheat flour, rice starch, psyllium seed fibre, thickener, guar, and flavouring.
So, if you’re allergic to *wheat*, this may not be a great option for you... though apparently it’s safe for anyone else on a gluten-free diet - even for celiacs!
... and I’ve made a LOT of gluten-free doughs over the years! Once I had it kneaded together, it looked and behaved like regular pizza dough.
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.
As a note, though - you’re going to want to look at this as being a gluten free bread flour, specifically. While it’s great at breads and bread based recipes like homemade gluten-free pizza crust, I hear it’s not great at things like cookies, cakes, etc.
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.
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.
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.
Cheeses
This recipe needs a minium of 2 different cheeses.
The first is what makes it a stuffed crust pizza - Mozzarella cheese strings / cheese sticks / etc. You know, the individually wrapped cheese snacks?
Not only does it make stuffing the crust incredibly easy, that type of cheese has a really satisfying “pull” when melted. Perfect for use in this recipe!
Then, you’ll 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, “Quattro Fromaggi” Italian 4 cheese blend, and Parmesan cheese.
Toppings
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!
Everything Else
Rounding out this recipe, you will need:
Pizza Sauce (I use either homemade, or Rao’s Marinara)
Active Dry Yeast
Granulated Sugar
Extra Virgin Olive Oil
Baking Powder
Cornmeal
Salt
Cooking Spray (I use olive oil spray)
... I just really don’t have anything to add, for these last few ingredients. Basic pantry staples, if you do any baking!
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How to Make Gluten Free Stuffed Crust Pizza
The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:
Make the Gluten Free Dough
Measure warm water into a glass measuring cup or small bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
Pour yeast mixture into the bowl of dry ingredients, stir well with a wooden spoon or silicone spatula to combine.
You want the dough smooth, but just very slightly sticky. If the dough isn’t a little sticky, add a little water, and knead it in. If it’s TOO sticky, add a small amount of flour.
Once dough is fully kneaded, remove it from the bowl, and spray the bowl with nonstick spray. Place the ball of dough back in the bowl, cover the bowl loosely with plastic wrap, and let the dough rest in a warm place for 1 hour.
Once the hour is up, punch the dough down to release trapped air bubbles. Replace the plastic wrap, and allow it to rise in a warm place for another hour.
Assemble and Bake the Gluten Free Pizza
Heat oven to 450 degrees F, set an oven rack in the bottom third of the oven. Generously spray a pizza pan or large baking sheet with nonstick cooking spray, then sprinkle with some cornmeal, if desired.
Remove the plastic wrap from the bowl, punch the dough down one more time.
On a lightly floured work surface, flatten the dough out into a 13-14” round circle, slightly thinner at the outer edges of the crust. You can stretch pizza dough by hand (I like to spray my hands with a little olive oil or nonstick spray), or using a rolling pin.
Place string cheese end to end all the way around the outer edge of the dough, leaving about ½” edge of the pizza crust as a border. Don’t worry TOO much about any small gaps, as the cheese will melt and flow a bit during the baking process. You may need to break a piece to make it fit.
Roll edge of dough over the cheese (towards center of pizza) and press down or tuck under to secure. Spray the whole crust with olive oil spray, sprinkle the edge with sesame seeds, if you like.
Allow to rise for another 10 minutes in a warm place.
Spread pizza sauce over surface of the dough using the back of a spoon, then top with shredded mozzarella and your choice of toppings.
If you’d like some extra browning on the pizza, you can broil it for couple minutes - just keep an eye on it.
Cut pizza into slices and serve hot!
Leftovers
Once cooled to room temperature, leftover pizza slices can be wrapped in plastic wrap - or stored in an airtight container in the fridge for up to 3 days.
Best served reheated. We like to microwave it for 30 seconds or so to get the chill off it, then finish in the air fryer (375F) for a few minutes to crisp it up.
More Gluten-Free Main Dish Recipes
Looking for more dinner ideas for the whole family? I’ve got you covered, with all kinds of tasty gluten free recipes!
Cajun Chicken Sloppy Joes
Chicken Cordon Bleu (Low Carb)
Creamy Mustard Chicken
Dutch Oven Jambalaya
Easy Campfire Chicken Curry
Egg Roll in a Bowl
Elk Bourguignon
Gluten Free Beet Gnocchi
Keto Chicken Pot Pie Soup
Gluten-Free Coconut Shrimp
Gluten Free Cod Au Gratin
Gluten-Free Cod Cheeks & Dressing
Gluten Free Crab Cakes
Gluten-Free Creamy Chicken Wild Rice Soup
Gluten Free Fennel Chicken Soup
Gluten Free Detroit Style Pizza
Gluten-Free Fried Chicken
Gluten Free Jamaican Beef Patties
Gluten Free Perogies
Homemade Gluten-Free Pizza Crust Mix
Gluten-Free Sesame Chicken
Gluten Free Spicy Orange Chicken
Keto Taco Soup
Gluten Free Tuna Casserole
Mushroom Risotto
Campfire Sloppy Giuseppes
Campfire Sloppy Joes
Spinach Feta Lasagna (Low Carb)
Gluten Free Stuffed Crust Pizza
Equipment
- 1 12" Pizza Pan
Ingredients
Gluten Free Pizza Dough
- 1 ⅓ cup Warm - not hot - Water
- 2 teaspoon Yeast
- 1 teaspoon Granulated Sugar
- 2 ¾ cups Caputo Gluten Free Flour 420 Grams
- 1 tablespoon Extra Virgin Olive Oil
- 1 ¼ teaspoon Salt
- ½ teaspoon Baking Powder
- Cooking Spray I use olive oil spray
Assembly
- Cornmeal optional
- Sesame Seeds optional
- 8 Mozzarella Cheese Strings wrappers removed
- ¾ - 1 cup Pizza Sauce
- 2 ½ cups Mozzarella
- Toppings of choice
Instructions
Make the Gluten Free Dough
- Measure warm water into a glass measuring cup or small bowl. Stir in yeast and sugar, allow to stand for 10 minutes – it should get very bubbly.
- In a large mixing bowl, combine Caputo gluten free flour, olive oil, salt, and baking powder. Pour yeast mixture into the bowl of dry ingredients, stir well with a wooden spoon or silicone spatula to combine.
- Dump dough out onto a floured surface, knead until soft and smooth, about 3-5 minutes.(Alternatively, knead together by hand, then transfer dough to the bowl of a stand mixer with a dough hook for about 3 minutes, or until dough is smooth).
- You want the dough smooth, but just very slightly sticky.If the dough isn’t a little sticky, add a little water, and knead it in. If it’s TOO sticky, add a small amount of flour.
- Once dough is fully kneaded, remove it from the bowl, and spray the bowl with nonstick spray. Place the ball of dough back in the bowl, cover the bowl loosely with plastic wrap, and let the dough rest in a warm place for 1 hour.
- Once the hour is up, punch the dough down to release trapped air bubbles. Replace the plastic wrap, and allow it to rise in a warm place for another hour.
Assemble and Bake the Gluten Free Pizza
- Preheat oven to 450 degrees F, set an oven rack in the bottom third of the oven. Generously spray a pizza pan or large baking sheet with nonstick cooking spray, then sprinkle with some cornmeal, if desired.
- Remove the plastic wrap from the bowl, punch the dough down one more time.
- On a lightly floured surface, flatten the dough out into a 13-14” round circle, slightly thinner at the very edge. You can stretch pizza dough by hand (I like to spray my hands with a little olive oil or nonstick spray), or using a rolling pin.
- Transfer the dough disc to the prepared baking pan.
- Place cheese strings end to end all the way around the outer edge of the crust, leaving about ½” edge of the pizza crust as a border. Don’t worry TOO much about any small gaps, as the cheese will melt and flow a bit during the baking process. You may need to break a piece to make it fit.
- Roll edge of dough over the cheese (towards center of pizza) and press down or tuck under to secure. Spray the whole crust with olive oil spray, sprinkle the edge with sesame seeds, if you like.
- Allow to rise for another 10 minutes in a warm place.
- Spread pizza sauce over surface of the dough, then top with shredded mozzarella and your choice of toppings.
- Bake in the preheated oven for 18-22 minutes, until golden brown and bubbly. If you’d like some extra browning on the pizza, you can broil it for couple minutes - just keep an eye on it.
- Cut pizza into slices and serve hot!
Notes
Nutrition
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