At Pizza University, we know that great pizza starts with great flour. And for those embracing gluten-free pizza-making—whether for customers with celiac disease, gluten sensitivity, or simply a dietary preference—Caputo Gluten-Free Flour is a popular choice among professionals worldwide, known for its quality and performance.
Crafted in Italy, Perfected for the World
Caputo Gluten-Free Flour is the result of extensive research and development by Mulino Caputo’s master millers. Their goal: to deliver an all-natural, high-performance flour that could meet the standards of Italy’s best pizzaioli—without gluten.
The flour consists of top-quality starches (corn, rice, and potato), deglutenized wheat starch, and natural fibers. It’s designed specifically to replicate the strength, stretch, and crispness of traditional flour, while remaining 100% gluten-free*. The result is a dough that handles beautifully and bakes into crusts with authentic texture, chew, and flavor. As of 2025, this product features a fresh new design that highlights its versatility—perfect for bread, pastries, baked goods, pizzas, pasta, and more!
Caputo Gluten-Free Flour has earned a cult following in pizzerias and bakeries across the globe. Customers with celiac disease and gluten sensitivities have shared heartfelt stories of rediscovering pizza, bread, and even pastries—thanks to this flour. Some have even said that it has brought them to tears after using it in their baking and cooking. Jeff D. says, “I recently discovered your gluten-free flour and want to express my gratitude. With enteropathic spondyloarthritis and dietary restrictions, I hadn't enjoyed a tasty meal in over six months, but your flour has changed that. It not only tastes great but also doesn’t upset my stomach, which was emotional for me. Thank you again for your amazing product; it has brought joy back into my life.” It’s no wonder Caputo is a proud sponsor of the Celiac Disease Foundation, continually raising awareness about safe and delicious gluten-free alternatives.
The Power of Inclusion: Why Gluten-Free Options Matter
Imagine the positive impact your restaurant or pizzeria could have on your local community by offering thoughtfully crafted gluten-free crust or bread options. This seemingly small addition could transform the dining experience for a growing segment of customers—those with gluten sensitivities, celiac disease, or simply choosing a gluten-free lifestyle.
By welcoming them to your table for a delicious and safe alternative, you’re not just feeding your community—you’re welcoming those who’ve long felt left out of the pizza experience.
Test It Yourself
If you’re looking to test Caputo Gluten-Free Flour, here are some recipes we've perfected for you. Checkout our most popular gluten-free recipes to get you started and inspired:
Bringing Everyone to the Table
At Pizza University, we believe great pizza should be for everyone—and Caputo Gluten-Free Flour makes that possible by giving you the tools to craft gluten-free options that are every bit as delicious and authentic as their traditional counterparts. Inclusion starts with intention—and a really good dough.
For more information on Caputo Gluten Free Flour, go to www.caputoflour.com.
*Please note, while this product is gluten-free, this product is not wheat free as it contains deglutenized wheat starch. Anyone with a wheat allergy, sensitivity, or intolerance should not consume this product.