King Arthur Gluten Free Pizza Flour – Backyard Pizza Oven Favorite Producing Seven Crispy 10-Inch Pizzas Per Box
King Arthur Gluten Free Pizza Flour – Backyard Pizza Oven Favorite Producing Seven Crispy 10-Inch Pizzas Per Box
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Why you'll love it
- Delivers the airy, crispy Neapolitan-style crust that general-purpose gluten-free flours cannot achieve
- Produced in a dedicated gluten-free facility, reducing cross-contamination anxiety for celiac consumers
- Backed by King Arthur's 230+ year heritage and 100% employee-owned quality reputation
- One 32 oz box yields seven 10-inch pizzas, offering better value than pre-made GF crusts
- Dough can be mixed, first-risen, and refrigerated up to 24 hours ahead for convenient weeknight baking
- Contains gluten-free wheat starch, providing closer flavor and texture parity with traditional wheat pizza
- Dough has a great 'bite' comparable to good regular pizza dough
- Produces crispy-chewy balance similar to wood-fired oven pizza
- Air pockets can develop in the crust during baking
- Can be made thick or thin with good results
- Generously coating dough with oil for rise adds lovely crispness
- Great bottom crunch with lots of olive oil underneath (compared to Jet's Pizza style)
- Makes about ten medium-sized pizzas per bag
- Wheat starch provides the same dough flavor as typical pizza
- Freezes well after par-baking
- KAF certifies their GF products (trust signal)
- Even gluten-eating family members prefer it over regular homemade pizza
- Better than Udi's and other store-bought GF crusts (compared to 'cardboard crap')
Perfect for
- Baking authentic Neapolitan-style gluten-free pizza crusts at home
- Hosting pizza night for guests with celiac or gluten sensitivities
- Meal-prepping pizza dough up to 24 hours in advance for busy weeknights
- Substituting a dedicated pizza flour for general-purpose GF flour in homemade recipes
- Making crispy, airy crusts in a home oven preheated to high temperature
- Making focaccia with toppings using the pizza dough recipe on the bag
- Grilling pizza outdoors
- Making waffles
- Occasionally baking cakes
- Making gluten-free sourdough starter
- Using as a general 00-style flour for more than just Neapolitan pizza (5+ years experience)
Product Information
Perfect Crust: Achieve crispy, airy Neapolitan-style pizza crusts with King Arthur gluten free flour blend. Specially formulated for authentic texture and flavor, ideal for celiac or gluten-sensitive individuals seeking the perfect GF pizza.
Versatile Blend: King Arthur pizza flour combines sorghum flour, gluten free wheat starch, and xanthan gum for optimal texture. This unique mix ensures your homemade pizzas have the perfect rise, airiness, and crisp crust you crave.
This flour uses Gluten Free Wheat Starch to allow those with celiac disease, gluten intolerance, or simply living a GF lifestyle to experience pizza the way they remember. This ingredient provides pizzas made with King Arthur Gluten Free Pizza Flour a similar flavor and texture of traditional pizza.
Allergen Information: Contains gluten free wheat starch. Ingredients: GF wheat starch, corn starch, sorghum flour, cellulose and psyllium fiber blend, inactive yeast, xanthan gum. Perfect for those following a gluten free lifestyle.
Trusted Brand: King Arthur Baking Company, founded in 1790, is America's oldest flour company. As a 100% Employee-Owned business, we're committed to providing the highest quality baking products and inspiring recipes for our customers
Experience the joy of homemade gluten free pizza with King Arthur Gluten Free Pizza Flour. Our specially formulated blend brings the authentic taste and texture of traditional Neapolitan-style pizza to your gluten free kitchen. This 32 oz package is perfect for creating delicious, celiac-friendly pizzas that satisfy your cravings without compromising on flavor or texture. Our unique blend combines gluten free wheat starch, corn starch, and sorghum flour, enhanced with a cellulose and psyllium fiber blend, inactive yeast, and xanthan gum. This carefully crafted mix ensures your pizza dough achieves the perfect rise, airiness, and crispy crust that defines great pizza. Whether you have celiac disease, gluten sensitivity, or prefer a gluten free lifestyle, our pizza flour delivers exceptional results. Each bag yields seven 10" Neapolitan-style pizzas, ideal for family dinners or entertaining. For convenience, prepare the dough ahead of time by reducing yeast to 1/8 teaspoon and refrigerating for up to 24 hours after the first rise. To use, combine flour with water, yeast, and oil as per your recipe. Knead, let rise, shape, and top as desired. Bake in a preheated oven at high temperature for best results. The outcome? A perfectly crispy, airy crust rivaling traditional wheat-based pizzas. At King Arthur Baking Company, we're committed to spreading the joy of baking. Our gluten free pizza flour upholds high-quality standards, ensuring a delicious pizza experience every time. Store in a cool, dry place. Refrigerate after opening for extended freshness. Use clean, dry measuring tools when scooping. Allergen Information: Contains gluten free wheat starch. Produced in a dedicated gluten free facility. Embrace gluten free baking with King Arthur Gluten Free Pizza Flour and enjoy pizza night perfection!
Ingredients
Gluten-Free Wheat Starch*, Corn Starch, Sorghum Flour, Cellulose and Psyllium Fiber Blend, Inactive Yeast, Xanthan Gum
Items Details
Frequently Asked Questions
Will this replace several specialty flours I currently keep in my pantry?
For pizza, focaccia, waffles, and occasional cakes, yes. This purpose-built blend lets you bake authentic Neapolitan-style pizza and a focaccia from the same bag, simplifying your gluten-free pantry.
How many pizzas can I make from one 32 oz box?
One 32 oz box yields approximately seven 10-inch pizzas using the standard two-pizza recipe, with some customers stretching that to about ten medium pizzas.
Can I bake these in a regular home oven without a pizza stone?
Yes. The dough performs best when pre-baked and finished directly on a hot pizza stone, steel, or overturned sheet pan preheated at the oven's highest temperature, so no specialty oven is required.
Is this safe to bake in my home kitchen around family members with celiac disease?
Yes. The flour is produced in a dedicated gluten-free facility and is certified to meet gluten-free standards, which reduces cross-contamination concerns for celiac household members.
Can I grill these pizzas outdoors on a weekend?
Yes. The dough handles high heat and direct grilling well, making it a strong choice for backyard pizza parties and outdoor cooking setups.
Will this work for a family dinner where some members eat gluten and some don't?
Yes. The crust's flavor and texture are close enough to traditional pizza that gluten-eating family members typically enjoy it just as much, so you can make one batch for everyone.
Is this the right flour for both a pizza oven and a backyard grill?
Yes. The Neapolitan-style formulation is built for high-heat environments, so it adapts well to a home oven preheated to maximum temperature, a backyard pizza oven, or a hot grill.
Can I mix the dough the night before and bake fresh the next day?
Yes. The recipe is designed to be mixed, given its first rise, and then refrigerated for up to 24 hours with reduced yeast, so you can prep ahead for a weeknight bake.
How does this compare to a general-purpose gluten-free flour like Measure for Measure?
General-purpose GF flours can technically make pizza, but they typically lack the chew, crispness, and air pockets of this purpose-formulated blend. Customers describe this as a clear step up for pizza specifically.
Is this better than pre-made gluten-free crusts from the grocery store?
Yes. Customers consistently say this baked crust beats store-bought gluten-free crusts like Udi's, describing those alternatives as cardboard-like compared to the airy, crispy result of this flour.
How does this compare to Caputo gluten-free flour?
Both target Neapolitan-style pizza, but King Arthur's version is made in a certified dedicated gluten-free facility in the US, which many home bakers prefer for traceability and consistency.
Is it worth the price compared to cheaper gluten-free flour blends?
For pizza specifically, yes. A 32 oz box yields roughly seven to ten pizzas, which is more economical per pie than most pre-made gluten-free crusts, and the texture is typically much better than budget GF blends.
I'm not sure this will actually give me a real pizza experience. What if it disappoints?
The recipe is forgiving and adjustable. Adding a small amount of tapioca improves chew, more oil adds crispness, and the dough can be rolled thin for Neapolitan or thicker for pan pizza, so most bakers can dial in a result they love.
I have a wheat allergy. Can I still use this flour?
Caution is advised. This product contains wheat starch, even though the gluten protein is removed. People with true wheat allergies should consult a physician before consuming wheat-starch-based gluten-free products.
Will this leave my kitchen smelling and feeling like a pizzeria?
Yes. When baked on a hot surface at high oven temperature, the crust develops a wood-fired-style char, and the olive oil and toppings produce that familiar pizzeria aroma right in your home kitchen.
How do I bake this gluten-free pizza flour in a home oven for the best crust?
Preheat your oven to its highest setting, usually 500 to 550°F, with a pizza stone, steel, or overturned sheet pan inside for at least 45 minutes. Pre-bake the shaped dough directly on the hot surface for a few minutes, add toppings, then finish baking until the crust is deeply golden and the cheese is bubbling.
Can I make the dough ahead of time and refrigerate it?
Yes. Mix and knead the dough, let it complete its first rise, then shape it into a ball, lightly coat with oil, and refrigerate in a covered container for up to 24 hours. Pull it out about an hour before baking so it comes to room temperature for easier shaping.
Can I freeze the dough or the baked crust?
Yes. You can freeze the raw dough after the first rise, or par-bake shaped crusts and freeze them for later topping and finishing. Thaw in the refrigerator overnight, then top and bake as usual for a fast weeknight pizza.
Does this work in a stand mixer, or do I have to knead by hand?
It works in both. A stand mixer with a dough hook makes quick work of incorporating the flour, yeast, water, and oil, but the dough is soft and easy enough to mix and knead by hand in a single bowl.
Will this dough work in a cast-iron skillet or on a pizza pan?
Yes. For a thicker pan-style crust, press the dough into a well-oiled cast-iron skillet or pizza pan, let it rest briefly, then top and bake. For a crispier bottom, preheat the pan in the oven before adding the dough.
Is this product safe for people with celiac disease?
Yes. The flour is manufactured in a dedicated gluten-free facility and is certified to meet gluten-free standards of less than 20 parts per million, so it is designed to be safe for people with celiac disease when used as directed.
Does this contain wheat, dairy, or nuts?
It contains wheat starch with the gluten protein removed, so it is not suitable for people with true wheat allergies. It does not contain dairy or nut ingredients, but you should always check the current package label for the most accurate allergen information.
What is included in the box, and what do I need to buy separately?
The box contains the gluten-free pizza flour blend and inactive yeast. You will need to provide water, olive oil, salt, and active dry or instant yeast, plus any toppings. A pizza stone, steel, or overturned sheet pan is recommended for best results.
How is this different from a regular gluten-free all-purpose flour?
Regular gluten-free all-purpose flours are designed to substitute 1:1 for wheat flour across many recipes, while this is a purpose-formulated blend for Neapolitan-style pizza, optimized for high-heat baking, chew, and air-pocket development that general-purpose blends typically cannot match.
