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King Arthur

King Arthur Gluten Free Pizza Flour: Crispy Neapolitan-Style Crust - 32 oz Box, Perfect for GF Baking, Celiac-Friendly, 00 Pizza Dough Mix

    • Based on 352 reviews
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Availability: In Stock.
Fulfilled by Amazon
Arrives Saturday, Nov 16
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Features

  • 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

Description

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!

Brand: King Arthur


Item Weight: 2 Pounds


Allergen Information: Gluten Free


Specialty: Gluten Free


Package Weight: 0.94 Kilograms


Product Dimensions ‏ : ‎ 8.6 x 6.9 x 4.3 inches; 2 Pounds


Item model number ‏ : ‎ 9


UPC ‏ : ‎


Manufacturer ‏ : ‎ King Arthur Baking Company


Country of Origin ‏ : ‎ USA


Frequently asked questions

If you place your order now, the estimated arrival date for this product is: Saturday, Nov 16

This item is non-returnable:

Non-returnable due to Food safety reasons

View our full returns policy here.

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Top Amazon Reviews

    • Makes THE best gluten free pizza!
This flour makes the best GF pizza! Having Celiac Disease, I was very skeptical when this first came on the market as it has wheat starch. But research confirmed it's safe from a gluten perspective (do not consume if you a wheat allergy, of course). I've now made dozens upon dozens of crusts with this flour, and it's the bomb! I've made pizzas for folks who don't have to avoid gluten, and they cannot tell the difference. The first few times I made pizza crust, I stuck pretty closely to the recipe on the back of the package, substituting honey for the sugar. Now, I just wing it and add more flour or water depending on what kind of pizza I wish to make (thin, pan, etc.). It's been a success every time. So, so easy to make. I've found the flavor is much better if it rises for at least 2 hours, preferably longer. I usually try to make mine to allow for a 3-4 hour rise. I do not refrigerate unless I want an overnight rise (be aware if you follow the recipe for a overnight dough, it will not rise much when removed from the fridge as there's a very small amount of yeast when the overnight recipe is followed). I always use honey in place of sugar, I add pizza dough flavoring from KAF, and I up the salt. I also add more olive oil. I also very generously coat the dough with oil for the rise. Oil helps keep the pizza from sticking to hands when forming the crust, and it adds a lovely crispness when it bakes. I use parchment paper for forming the dough, and then I remove the paper after the pizza cooks for a couple of minutes (I use a pizza stone)...makes for a very easy release. It's also delicious when I take the very easy route of leaving it on the parchment paper; still crispy and browned). This is a very forgiving recipe, and it seems pretty foolproof. But I'm a very experienced cook and know what I'm looking for in the texture, so for a beginner or novice this might be different. Another thing I changed from the directions was the cooking temp. 500 degrees in an electric oven doesn't really give me leoparding for the crust, but I also don't care. We like our toppings to be browned and the crust to be crispy, so I cook at 450 degrees for a longer period. We prefer it this way. It's light and crispy and absolutely delicious. I highly recommend this product. I've been GF for 9 years now, and it wasn't until I discovered this flour that I made truly excellent GF pizza. Good ones, yes, but this product creates stellar pizza as close to the gluten filled one as you can get. Love, love, love this flour! I always keep this flour stocked in my pantry as we make pizza once a week, usually, and I will not use anything else. If you do not have a wheat allergy and you love pizza, do yourself a favor and try this. I get very sick if I ingest anything containing or cross-contaminated with gluten, and this flour has never caused any issues. KAF does certify their GF products, and I've never had a problem with them. ... show more
Reviewed in the United States on July 18, 2024 by P. Martin
    • Pizza love!!!
Hands down the best pizza crust for celiacs ever! It tastes right because it is wheat but the gluten has been removed. So if you have a wheat allergy this is not for you. I am doing the happy dance over this crust, my air fryer can handle up to a 12” pizza, and has a pizza setting. I am going to be having pizza more regularly now! Will definitely buy again! ... show more
Reviewed in the United States on September 23, 2024 by Shelly Boggs
    • Best home made pizza!
I tried a lot of GF pizza crusts and this flour, made with the recipe on the back and then stretched thin, is my favorite!
Reviewed in the United States on November 4, 2024 by Amanda
    • Tastes and feels like real (with gluten) pizza crust!
I was skeptical at first when I got this product and saw wheat starch in the ingredients, but neither I, nor my daughter, had any issues (digestive, joint, migraine, or behavioral) from the pizza. It is now permanently on our weekly menu! First of all, the crust immediately reminded me of how Pizza Hut pizza tasted back when I was a kid and they did the deep dish pizzas brought to the table. It was so good that after trying it, my gluten-eating husband and sons chose to have homemade pizzas after that first night. Making the dough is super easy in a stand mixer, but be prepared to have active yeast on-hand, and be prepared for 1.5 hours of rising time. You will also need room in the fridge for 30 minutes of the rise time. The dough is extremely sticky to work with, and I have found that well-oiled hands help. It is well worth the work! For the first time in 10 years, I had what tasted like real pizza! ... show more
Reviewed in the United States on March 21, 2024 by Angelmommy
    • Contains wheat
I got very sick after eating this because it contains wheat but it is gluten free. I didn’t know that was a thing until this product. I have a wheat allergy and get hives, flushing, massive stomach issues, aches, inflammation etc etc if I eat wheat. Lesson learned just because it’s GF doesn’t mean it’s wheat free. It made a delicious pizza though and I was so happy until I got sick and had to retrace what I ate to figure out what made me ill. Just a reminder to always read labels even if it says gluten free on the front! Edit—I’ve found the most amazing pizza crust recipe using King Arthur all purpose flour (gluten and wheat free). It’s similar to making regular flour pizza crust except you whip it in an electric mixer. It makes amazing fluffy crust. My husband and kids agreed it was as good as the regular flour pizza I made for them (and I’ve gotten good at making pizza over the years). Recipe is on their website ... show more
Reviewed in the United States on July 3, 2024 by L777s
    • Excellent gluten-free option
I have to admit, I completely messed up the first time I used this flour. I tried my traditional recipe and the dough did not hold together or stretch at all. It was a complete failure and I was a bit discouraged. The second time, I followed the recipe on the back of the bag step by step, exactly as described. The dough still felt loose and wet, not like traditional pizza dough at all, but we went ahead and made the pizza. It cooked up quickly, more cracker-like than a typical Neapolitan, but did rise a bit and browned nicely in the oven. I don’t have much of a reference for gluten-free but I thought the flavor was quite good. Our gluten-sensitive guests, on the other hand, said it was the best gluten-free pizza they’d ever had! ... show more
Reviewed in the United States on June 4, 2024 by Rupert P.

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