Home-made Pizza Pie

  • Level: Easy
  • Prep: 5m
  • Cook: 45m
  • Yield: 4 Servings

What You'll Need:

  • 2 tsp dry yeast
  • 2 tbsp water
  • 13/4 cup GF Artisan Pizza & Pasta Flour
  • 1 tsp salt
  • 2 tbsp olive oil
  • 1 cup boiling water (or milk)

Ok, Let's whip it up:


Preheat oven to 450 F with pizza stone


Mix yeast with water and set aside


Place flour, salt and olive oil in a mixer with paddle attachment; pour in boiling hot water, then mix until a smooth dough is formed (3-4 min)


Wait 5 min for the dough to cool to room temperature (89 F or 32 C)


Add hydrated yeast and water and stir at med speed 2-3 min


Cover and let rise 20-23 min (until double in size)


Divide dough into 4 even portions and roll into balls


Roll each ball into an 8-inch round shell using a rolling pin


Bake in preheated over on a pizza stone 3-4 min


Take out the baked shell and top the pizza as you like it


Bake the topped pizza for 4-5 min



A Legend in
the Baking

Born from visionary international chefs, Jen Peters and Hamid Salimian, our recipes were created with one goal in mind – Healthy, gluten-free baking that tastes just like the real thing. No more compromise on taste or texture. To us, food is life, and taste is everything.

It started with the devastating discovery that Jen was gluten intolerant. How could we possibly continue to make our beloved pasta, bread, and pastries without wheat? The most standard of kitchen staples.

So, we got to work. We began to research how to create a gluten-free, hassle-free all-purpose baking blend that would allow Jen to enjoy life without giving up her favourite foods or settling for low-quality alternatives. And after years of experimenting, we finally perfected our recipe in our 1:1 All-Purpose Flour.

Over the next 8 years we expanded on that breakthrough blend with a variety of dry and baked goods under Jen’s own NextJen brand. Pizza shells, fried chicken mix, pancakes, waffles and so much more.

It wasn’t long before chefs from commercial kitchens and restaurants throughout North America began clamouring to deliver our take on what gluten-free could be in their own dishes. We knew we were on to something big, something that needed to be shared with the world.

Enter Matthew Clayton, our visionary CEO. A disruptive entrepreneur and health food nut who was so blown away by our product he dropped everything and jumped on board – helping us raise the capital needed to forge ahead with our fresh, new The Good Flour Co. brand (and this snappy little website you’re currently on ;))

Now we bring our amazing creations to you, the everyday chefs, hero Mom’s, foodies, and well, just about anyone who wants to drop the wheat and live a healthier lifestyle. It’s time to feel good about gluten-free baking again. Try us out, you won’t regret it!

“Finally, a gluten-free superfood blend that will redefine the way we cook and eat”.

Chef Hamid Salimian Chef Jen Peters CEO Matthew Clayton