This gluten free Neapolitan pizza dough recipe is so delicious you’d hardly know it was a low FODMAP pizza recipe! Dough can be made ahead and makes two 8″ pizzas or one 12″ pizza. Either way you slice it, this is going to be a new low FODMAP dinner favorite!
Delicate, light and just the right amount of chewy-ness, this low FODMAP pizza dough recipe could not be simpler to make. Made using Caputo Gluten Free Flour, this gluten free Neapolitan pizza dough recipe is so delicious, you’d never know it was gluten free!
Why You Should Make This Low FODMAP Pizza Recipe
- It is simple. This gluten free neapolitan pizza dough uses just a few simple ingredients you likely already have at home.
- It is easy. In addition to using simple ingredients, there’s also just a few simple steps you need to take in order to have the most perfect low FODMAP pizza around!
- It is delicious! Need I say more?
Tips, Tricks + Frequently Asked Questions When Making Low FODMAP Pizza
Do I need to use Caputo Gluten Free Flour?
I have tested this recipe using other flours, but if you are looking for an authentic tasting Neapolitan pizza, you will want to make sure you are using Caputo Gluten Free Flour. It is not quite as dense as other gluten free flours and really allows for a beautiful crumb to form so you’ll have the authentic bubbles you would expect in a Neapolitan pizza.
Will the dough be stretchy?
Because this low FODMAP pizza recipe is gluten free, you should not expect your dough to have the same amount of elasticity as its gluten-laiden counterparts. The dough will stretch enough to form it into the shape of an 8-12″ pizza, but you will find that it is easiest to accomplish this simply by gently stretching with your hands on a floured pizza peel.
How long do I need to ferment the dough?
I tested this recipe with a 72 hour ferment and it was perfect. I would not recommend fermenting any longer or shorter for best results. I also separated the dough into 2 250g dough balls, put them in separate glass containers with plastic wrap secured tightly over the bowls so I could keep an eye on the ferment while the were in the fridge. I removed them and allowed to ferment, still covered, at room temp for an additional 2 hours before baking.
What Equipment Do I Need to make this Gluten Free Neapolitan Pizza Dough?
- Stand Mixer + Dough Hook: I prefer to make this gluten free Neapolitan pizza crust using my stand mixer and dough hook as it is far easier to do this way, but you can absolutely use your hands to knead the dough if a stand mixer isn’t something you have access to.
- Glass Mixing Bowl with Airtight Lid: I also like to make this recipe using a glass mixing bowl for proofing. Yeast doesn’t love metal bowls, so I found this to be the best alternative. You can also use ceramic or plastic if you do not have glass, just ensure they have airtight lids.
- Wood Fired Pizza Oven is best, but an oven + pre-heated pizza stone can work in a pinch. Traditionally Neapolitan Pizzas are cooked in a super hot pizza oven, between 800 – 1000 degrees Fahrenheit! It’s become increasingly easier to enjoy gourmet pizzas at home, thanks to companies like Ooni who make outdoor pizza ovens; this is a must-have for pizza enthusiasts! Your standard at-home oven will only reach 550F, so if you are cooking Neapolitan pizza at home, you can use a cast iron pizza stone that has been preheated or a grill, but note that cooking times will vary, so you must keep a careful eye on the dough.
Low FODMAP Pizza Toppings to add to your Gluten Free Neapolitan Pizza
Some of my favorite low FODMAP pizza toppings are:
- Cheese! This goes without saying, but cheese is obviously one of my favorite low FODMAP pizza toppings! You can read more about low FODMAP friendly cheeses in this post from FODMAP Everyday.
- Veggies. Red peppers, arugula, broccoli (top parts only), spinach, squash are all delicious examples of low FODMAP pizza toppings you can enjoy.
- Tomato or Tomato Sauce. Traditionally, Neapolitan Pizza is made by placing sliced tomatoes right on top of the dough, rather than adding sauce. This is a great way to enjoy low FODMAP servings of tomato, about 4oz of tomato. Alternatively, if you love a saucy pizza, you can try this low FODMAP Pizza Sauce recipe (in the recipe section of this gluten free sourdough pizza crust recipe)!
- Meats. Proteins like nitrate free sausage or chicken are delicious low FODMAP pizza toppings to add!
Looking for some delicious cocktails to serve up with your low FODMAP pizza?
Try some of my favorite low FODMAP (ish!) cocktails like:
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Gluten Free Neapolitan Pizza Dough (Low FODMAP Pizza Recipe)
- Stand Mixer with Dough Hook
- Glass Bowls
- Pizza Oven or Cast Iron Pizza Stone
- 349 g Caputo Gluten Free 00 Flour or gluten free 1:1 flour/pizza flour
- 238 mL water
- 9.1 g salt
- 2 g instant yeast
- Combine flour, salt and yeast in the bowl of your stand mixer fitted with the dough hook attachment + gently mix to combine.
- On medium low speed, gradually begin to add water until a dough starts to form. Using a silicone spatula, scrape down the edges of the bowl if needed to ensure all ingredients are fully incorporated.
- Remove dough from mixing bowl and gently knead 1-2 times on a floured surface. Using a bench scraper or knife, cut dough ball in half into 2 approx 250g sections and roll those into balls.
- Place each dough ball into a bowl or container and cover with plastic wrap. Allow dough to ferment in the fridge for 72 hours, covered. Then ferment an additional 2 hours at room temp, still covered, prior to baking.
Baking the Pizza
- This recipe works best in a pizza oven. Pre-heat pizza oven until it reaches 800-1000F. Place pizza dough on a pizza peel, stretch gently with your hands until you reach the desired size.
- Add toppings and bake about 5-7 minutes until crust bubbles and begins to brown.