Pizza Gluten-Free Neapolitan-Style Pizza
Gluten-free Neapolitan-style pizza is a love letter to tradition reimagined for today’s tables.
Born in Naples in the 18th century, the original pizza was a humble street food — blistered dough crowned with tangy San Marzano tomatoes, creamy mozzarella, and fresh basil.
This gluten-free version carries the same spirit of simplicity and reverence for ingredients but uses finely milled gluten-free flours such as rice and sorghum to achieve that signature leopard-spotted crust.
Over centuries, Neapolitan pizza traveled the world, becoming a symbol of Italian culinary pride, and today it meets the needs of a growing audience seeking gluten-free dining without compromise.
The dough still requires a slow, careful fermentation, giving it a light, airy texture and deep flavor.
Each slice is a bridge between past and present — a celebration of heritage and innovation that lets everyone, regardless of dietary needs, savor Naples’ most iconic culinary masterpiece.
We have adjusted the traditional recipe to make this completely gluten-free, and the results are amazing!
Gluten-Free Pasta and Pizza Flour Blend (makes ~1020 g total):
- 425 g Brown Rice Flour
- 340 g White Rice Flour
- 170 g Potato Starch
- 85 g Tapioca Starch
- 1 Tbsp Powdered Psyllium Husk
Mix all ingredients together thoroughly and store in an airtight container or a jar.
Instructions
20 stepsGather Required Ingredients and Make the Psyllium Gel
Gather your required ingredients.
In a medium bowl, combine the warm water and psyllium husk.
Stir well and let sit for 5–10 minutes until it forms a thick gel.
Add the gluten-free sourdough starter to this mixture, and stir well to combine. If you don’t have gluten-free sourdough starter, simply use a mixture of equal parts GF flour and water and combine this with the psyllium husk gel.
Prepare the Dough
In a large mixing bowl, whisk together the remaining gluten-free flour mix, tapioca starch, and salt.
Add the wet psyllium husk gel mixture you created earlier to the dry ingredients.
Mix well until a smooth, elastic dough forms. Use a spatula or dough hook attachment on a stand mixer for about five minutes on medium-low speed.
Shape the Crust
Lightly oil your work surface and hands with olive oil. This will make your dough less likely to stick to your work surface and hands.
Divide the dough into two equal portions, and lightly coat the outside with a very very small quantity of olive oil, to prevent the crust from drying out and to make it easier to work with.
Gently press or stretch each piece into a round circle roughly 11 inches (28 cm) wide.
Place each crust on a piece of parchment paper that you have lightly dusted with a very small sprinkling of white rice flour.
Let rest for 30 minutes while preheating the oven.
Par-Bake the Base
Preheat oven to 480°F (250°C) with a pizza stone or heavy sheet tray inside. You can also use a preheated cast iron skillet. Place the uncooked pizza on parchment paper onto the preheated skillet or pizza stone.
Par-bake each pizza base for 6–7 minutes until just set and slightly puffed.
Add Toppings & Final Bake
Spread each base with tomato sauce.
Top with mozzarella cheese and a sprinkle of dried oregano (or simply use whatever toppings you like!)
Drizzle with a tiny bit of olive oil.
Bake for another 8 minutes, or until the cheese is fully melted and edges are golden. You can add your halved miniature mozzarella balls if using.
Top with fresh basil leaves right after baking.
Slice and serve!
Recipe Notes
Storage & Reheating
- Best enjoyed fresh.
- To store, cool completely and refrigerate in an airtight container for up to two days.
- Reheat in a hot oven for a few minutes until warm and crisp
