New York-Style Pizza Crust (gluten-free)

Gluten-Free New York-Style Pizza Crust: Crispy, Foldable, Airy and Delicious New York Style Pizza Crust is now yours to make at home AND Gluten Free (and Vegan)! This recipe is courtesy of and adapted slightly from the NY Style crust recipe from our friends at NO GLUTEN NO PROBLEM. It takes a moment to master and some specialty flours and equipment, but you will feel like a pizza chef in no time! Top with pesto, marinara or even a white garlic sauce, plus your favorite meats and veggies for a tasty home-baked pizza tonight

This gluten-free pizza crust is delightfully close to mimicking the pizza oven crusts of Italy and New York. It takes a bit of time and equipment up front, but once you invest in a handful of items, you’ll be whipping up this delicious pizza weekly and loving every single bite.

Equipment (suggested)

• Kitchen Scale — find mine here
• Thermometer — find mine here
• Pizza Peel — find mine here
• Baking Steel — out of stock currently on Amazon, but here is the Amazon link and the company link

Flours + Ingredients

• White Rice Flour
• Quinoa Flour
• Tapioca Starch or Flour
• Potato Starch
• Potato Flour
• Active Dry Yeast & Sugar
• Ground Psyllium Husk
• Salt & Olive Oil
• Parchment Paper

I’ve had great luck finding these specialty flours at online retailers like Vitacost, Swanson, iHerb and Nuts.com, amongst others. If it doubt, just google the flour name!

Tips + Tricks

• This recipe is adapted from the fantastic original from No Gluten No Problem, primarily to reduce the amount of liquid in the dough — I find that a drier dough is far easier to work with and produces a bouncier, more aerated crust
• I like to make this crust ahead of time and leave it to rise for several hours, in a towel-covered bowl on the counter or in the microwave but you can also use it immediately; I just like the rise I get from resting 
• Pressing out a pizza is a learned art – but a fun art! Lightly flour your work surface (I use a large cutting board) and work from the center outward in all directions, using lightly floured hands. Sprinkle flour directly onto dough if sticky. I try to get my pizza as big as possible and then lightly pinch and fold up the edges to form a small crust (see my Video below for a demonstration)
• You may need to experiment with baking times. I often par-bake the crust for a minute if I’m using extremely wet ingredients like fresh mozzarella; otherwise, I pop the pizza in already topped (no par-bake) on the baking steel with parchment still attached for a few minutes, and then slide the peel back into the oven and between the parchment and pizza to remove the parchment for the remainder of the bak
• You’ll first put the pizza into the oven on the baking steel WITH parchment attached but will need to remove it by sliding the peel between the pizza and parchment after a few minutes, so the parchment does not burn. If you have trouble removing it, fold the edges of the parchment up before placing in the oven to make it easier to grab. It’s best if you use a smooth slide and shake motion to move with pizza with the peel 

Video: Pressing Out the Crust

Gluten-Free New York Style Pizza Crust

Course: Italian-Inspired, Lunch & Dinner, Main Course, Pizza, Recipes

Cuisine: Italian

Keyword: baking, dairy-free, dinner, family, family-friendly, gluten-free, pizza

Prep Time: 30 minutes minutes

Cook Time: 11 minutes minutes

Resting Time: 1 hour hour

Total Time: 1 hour hour 41 minutes minutes

Servings: 8 slices

Calories: 130kcal

Crispy, Foldable, Airy and Delicious New York Style Pizza Crust is now yours to make at home AND Gluten Free (and Vegan)! This recipe is courtesy of and adapted slightly from the NY Style crust recipe from our friends at No Gluten No Problem. It takes a moment to master and some specialty flours and equipment, but you will feel like a pizza chef in no time! Top with pesto, marinara or even a white garlic sauce, plus your favorite meats and veggies for a tasty home-baked pizza tonight

Print Recipe

Equipment

• Baking Steel
• Pizza Peel
• Thermometer
• Kitchen Scale

Ingredients

• 170 ml warm water (milliliters) about 110-120 degrees F; warm in microwave and use a thermometer for best results
• 1 1/2 tsp sugar
• 1 1/2 tsp active dry yeast Like Red Star
• 80 grams white rice flour
• 38 grams quinoa flour
• 38 grams tapioca starch or flour Tapioca starch and flour are interchangeable
• 30 grams potato starch Potato starch and flour are different ingredients and not to be substituted
• 11 grams potato flour
• 2 tsp psyllium husk Find this often in the health food and supplements aisle (it is a fiber)
• 3/4 tsp salt
• 1 tbsp olive oil
• extra rice or all-purpose gf flour for dusting

Instructions

Prepare the Yeast Blend

• Combine your sugar and yeast in a small ramekin
• Warm 170 ml of water in the microwave until at 110-120 F; In my microwave this takes about 25 seconds on high powder. Test with thermometer for best results (I like water on the hotter side)
• Add your sugar/yeast mixture to the water and stir quickly to combine. Let rest on counter or in closed microwave (off) for 15 minutes until thick, frothy and risen

Prepare Pizza Flour Blend

• Place a small or medium sized bowl in on a kitchen scale and reset to zero grams. One by one, add flours to specified grams, resetting between each flour addition
• Finally, add your psyllium husk and salt to the bowl and stir to combine flours

Prepare Pizza Crust

• Add 1 Tablespoon olive oil to your risen yeast mixture and then add this to your flour mixture. Stir well to combine. If too dry to come together, add a pinch more water. You want a dryer dough so it will be easier to press out
• Scoop your dough out of bowl momentarily and very lightly oil the bottom of your bowl. Replace dough and cover with kitchen towel. Leave on counter or in closed microwave (off) to rise for one to several hours. You can skip this step if necessary but make sure you've pre-heated your oven at least an hour and a half prior

Preheat Oven and Baking Steel

• At least 1.5 hours prior to baking (depending on how long your oven takes to preheat), place your baking steel on medium rack of oven and preheat your oven to 550 F. Ideally your baking steel will be preheated fully at 550 F for at least an hour prior to baking to get a pizza-oven texture

Press Out and Bake NY Style Crust

• Place a piece of at least 15×15 in square parchment paper on a cutting board and lightly dust with flour. Remove your crust onto the parchment
• Using brisk motions and floured hands, start from the middle and work your dough outward, pressing upward, diagonally, side to side and downward. The more evenly you can do this, the better your crust circle. Use extra flour to dust the crust and prevent sticking. Press until you have at least a 13-inch circle
• Pinch and fold up edges to create a light crust (you'll want to form a rim for wetter ingredients)
• Top with sauce, toppings and cheese. If using extremely wet ingredients consider par-baking for a minute or two first. In general, you can skip that step
• Slide your pizza peel gently under parchment and delivery pizza and parchment to center of baking steel. Bake 3 minutes on parchment, then slide your peel back into the oven between the pizza and parchment (using fluid short shimmying motions) and pull the parchment from below the pizza, removing it from the oven
• Baking an additional 7-10 minutes, until toppings are cooked and cheese is starting to turn golden
• Slide your peel back under pizza and remove to cutting board. Cool for a couple of minutes and then cut into slices and serve!

Notes

• I’ve found the most success with purchasing these gluten-free flours online at stores like Vitacost, Swanson, and iHerb among others; most grocers will also carry them
• You will need a kitchen scale for this recipe. I like this one from Amazon 
• You can use a pizza stone but you won’t get the quality crust you will with a baking steel because the stone simply will not get hot enough to create a w00d-fired quality. I suggest investing in a baking steel if you are able. Mine is this brand from Amazon
• Our pizza peel is also from Amazon. It seemed like an unnecessary purchase at first, but it is SO helpful in transporting the pizza to and from the oven expertly. Find it here 
• Here is a link to the thermometer I use to test water temp 
• I like to make this crust ahead of time and leave it to rise for several hours, in a towel-covered bowl on the counter or in the microwave but you can also use it immediately; I just like the rise I get from resting 
• Pressing out a pizza is a learned art – but a fun art! Lightly flour your work surface (I use a large cutting board) and work from the center outward in all directions, using lightly floured hands. Sprinkle flour directly onto dough if sticky. I try to get my pizza as big as possible and then lightly pinch and fold up the edges to form a small crust
• You may need to experiment with baking times. I often par-bake the crust for a minute if I’m using extremely wet ingredients like fresh mozzarella; otherwise, I pop the pizza in already topped (no par-bake) on the baking steel with parchment still attached for a few minutes, and then slide the peel back into the oven and between the parchment and pizza to remove the parchment for the remainder of the bak
• You’ll first put the pizza into the oven on the baking steel WITH parchment attached but will need to remove it by sliding the peel between the pizza and parchment after a few minutes, so the parchment does not burn. If you have trouble removing it, fold the edges of the parchment up before placing in the oven to make it easier to grab. It’s best if you use a smooth slide and shake motion to move with pizza with the peel 

Nutrition

Serving: 1slice | Calories: 130kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g

Recipe: Gluten-Free New York-Style Pizza Crust