Gluten Free Pizza – New York Style Thin Crust
Here we go… gluten free pizza! Growing up in the metro New York area gives one a certain perspective on a classic “pie”. Our son considers himself an expert. Imagine the task of trying to create gluten free, thin crust pizza when gluten gives crust that amazing, chewy texture. Wow. Dave and I said, “Bring it on!”
The New York “Pie” Challenge – Gluten Free
To make this endeavor fun – we challenged our chefs to come up with a gluten free pizza crust. You can read about the contest here. We had such a great time! The best part: we created a gluten free pizza crust that the restaurant would be proud to serve to our customers. This recipe can be suited to fit your tastes. Do you like your pizza crust thick or thin? Roll the dough out to your specifications. Teri’s winning entry is posted below.
Make the Perfect Thin Crust
First, start by making the best tasting crust with our flour: Flour Farm Organic Gluten Free Flour Blend. Top crust with your favorite sauce (pesto, artichoke, tomato, white…), veggies, meat, and/or cheese. We make pizza on Friday evenings when we are home. Each week, we choose an new topping combination with the exception of our daughter who prefers plain olive oil and cheese. Dave likes to pile on leftovers from the fridge, and I always top mine with whatever funky combo tickles my fancy in the moment. Don’t let all the steps involved freak you out. The process is easy and in total takes about an hour for a single batch.
Tasty Sauce
We love this easy pizza sauce courtesy of Americas Test Kitchen. Combine the following ingredients in a food processor or blender and whiz for 30 seconds: 28 oz can of Diced/Whole Tomatoes- drained, 1 T Extra Virgin Olive Oil, 1 tsp Red Wine Vinegar, 1 Clove Garlic or 1/4 tsp dried garlic, 1 tsp Italian Seasoning (the original recipe calls for Oregano), 1/2 tsp (Extra Fine Pink Himalayan) Salt, 1/4 tsp Ground Black Pepper. To make it “ours” we substitute fire roasted tomatoes for regular tomatoes, and we add chili flakes and Borsari seasoning to taste.
Share
Please let us know how gluten free New York style pie recipe worked for you. If you prefer a thicker crust, we have just the recipe for you. Visit our main recipe page and click on the pizza link. Leave us a comment in the section provided below. We love to hear from you!
An important note: This recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. Click on this link to blend a batch for yourself. If you choose to make this with another GF flour blend, please note that your results may differ.
Peace & LOVE – Teri
Recipe Inspiration: Sunrise Pizza, Rye, New York! Flour Farm would like to thank Ms. Terri Gruss of the Spruce for her Gluten Free Pizza Crust recipe that we adapted to taste amazing with our flour.
Photos by DuPree Productions; Recipe updated 4.20 for clarity
Production Photos
Gluten Free New York Style Pizza
- Total Time: 1 hour
- Yield: 2 Medium 1x
- Diet: Gluten Free
Description
Mama Mia! Crunchy, chewy, perfect gluten free pizza crust. Bring a touch of Little Italy to your table.
Ingredients
Choose Gluten Free, Non-GMO & Organic ingredients.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
Substitutions: Do you need to substitute an ingredient? Click here. To make the crust vegan, replace the gelatin with agar-agar powder, and the buttermilk powder with 2 T of Flour Farm (16g).
Dry:
- 85g (3 oz) Flour Farm Organic Gluten Free Flour Blend (3/4 C spoon & level)
- 92g (3.2 oz) Tapioca Flour (3/4 C spoon & level)
- 17g (.6 oz) Buttermilk Powder (2T)
- 1 tsp Unflavored Gelatin or Agar Agar (3.5g)
- 1 tsp Pink Himalayan Salt (6g)
- 2 tsp Xanthan Gum (7g) or 1 tsp Xanthan Gum + 1 tsp Guar Gum (we prefer the combo)
- 1 packet (2 1/4 tsp) Instant or Rapid Rise Yeast (8g) if using Active yeast, activate in the water – do not add to the dry mix
Wet:
- 163 ml (5.5 oz) Lukewarm Water, about 105 F/41 C (3/4 C – 1 T)*
- 1 tsp Cane Sugar (5g)
- 2 tsp Extra Virgin Olive Oil (10 ml)
- 1.5 tsp Apple Cider Vinegar (7.5 ml)
Extra
- Tapioca Flour for rolling out dough (about 1-2 T or 8-16g)
Instructions
Equipment: Digital scale (preferred), Pizza stone or rimless baking sheets, Unbleached parchment, Stand-up mixer with paddle attachment, Pizza peel (optional), Measuring cups and spoons, Medium bowl, Rolling pin, Pizza cutter or sharp knife, Fork
Before You Dive In – Prep: Please read!
- Move oven rack to the center
- Preheat oven with pizza stone to 450-500 F (232-260 C). The reason for the spread in temperature: the hotter the oven, the crispier the crust. We prefer our crust baked at 500 F, and the pizza baked at 450 F or broiled. You may want to bake the crust at a high temperature, then reduce the heat to bake the toppings. You create a masterpiece!
- Preheat the water to about 105 F (41 C)
Step 1: Lay 2 sheets of unbleached parchment on the counter. No need to dust them with flour.
Step 2: Lightly dust a silicone mat or other flat surface such as a counter or cutting board with tapioca flour.
Step 3: In a large mixing bowl fitted for a stand up mixer, whisk together the dry ingredients. Attach the bowl to the mixer and insert the paddle attachment.
Step 4: In the bowl or measuring cup that contains the water, add the sugar. Stir until dissolved. Add the oil and vinegar. Stir.
Step 5: Turn on the mixer to low and add the water mixture. Mix until the water is integrated with the dry ingredients. The dough will look chunky. Turn the mixer up to medium high and beat for 3 minutes. Turn off the mixer. The dough should look like smooth, thick batter that has spread up the sides of the bowl.
Step 6: Scrape down the sides of the bowl, and scoop out the dough onto the floured flat surface or baking mat. The dough will be very sticky! Sprinkle the dough with tapioca flour. Gently press the tapioca flour into the surface of dough until the surface is no longer sticky. Press the dough into a disk shape. If you feel sticky areas, lightly sprinkle more tapioca over those areas and continue to shape the dough. Optional: Cover/wrap the disk and allow the dough to rest for 15-30 minutes. This is not a crucial step, but it does offer you an opportunity to make the pizza sauce and prepare your toppings. The longer you let it rest, the more time the yeast has to develop. Do not let the dough dry out.
Step 7: Cut the disk in half with a knife or pastry cutter. Place each half on its own sheet of unbleached parchment. Again, these sheets do not need to be floured. Work with one half at a time. Create a ball with each half. Roll out or press the dough into your desired shape and thickness. Lightly dust any sticky surface area with tapioca flour as you roll or press. Prick holes around the surface of the dough with a fork when as thin as you like it.
Parbake the Crust
Step 8: Work with one crust at a time. Place a flat (rimless) baking sheet or pizza peel under the piece of parchment that holds the rolled out dough. Transfer the dough on the parchment to the preheated pizza stone. Bake for 5-7 minutes. The underside should display lovely brown, bubbly-looking circles.
Step 9: Invert (flip) the crust to bake the other side for 3-5 minutes.
Step 10: While the first pizza is parbaking, roll out or press out the other ball of dough to your desired shape and thickness.
Step 11: Remove the first crust from the oven when you feel its ready (note the underside will not bake up as dark as the top side.) Allow the crust to cool on a rack or cutting board. Brush off extra tapioca flour that may have stuck to the crust with a pastry brush or paper towel.
Step 12: Repeat the parbake process for the second crust.
Make Pizza! (You may need to adjust the oven temperature to achieve your desired result.)
Step 1: This is the best part. Top the the crust with your favorite pizza toppings. We like to brush a very thin layer of olive oil over the crust before topping, but that is up to you.
Step 2: Using a flat baking sheet or a pizza peel, slide the pizza directly onto the hot pizza stone. Bake for 7-10 minutes or until your desired result. Alternatively, for a crispier crust, move the oven rack to just under the broiler and set the oven to broil. Allow the stone to adjust to the heat for about 10 minutes – you can do this while you are topping your pizzas. Place the pizzas directly onto the hot pizza stone and broil until you love the way it looks. This will only take a minute or two, so be watchful.
Step 3: Remove from the oven and cool until ready to eat.
Step 4: Repeat with the next pizza.
Enjoy!
Notes
* Water Note: We have made this recipe so many times, its comical. Even more funny is that every time we make it, the dough is a bit different. Sometimes 5.5 oz of water works like a charm, sometimes we need to add another ounce. This recipe is easy to troubleshoot, no problem! If you ever feel that the dough is too sticky to work with – just knead in a sprinkle of tapioca flour until your fingers no longer stick to the dough. A light dusting of tapioca flour is really all that is needed to take away the tacky feeling. Think “no stress”, this is pizza!
Pizza Sauce: Combine the following ingredients in a food processor or blender and whiz for 30 seconds: 28 oz can of Diced/Whole Tomatoes- drained (try fire roasted!), 1 T Extra Virgin Olive Oil, 1 tsp Red Wine Vinegar, 1 Clove Garlic or 1/4 tsp dried garlic, 1 tsp Italian Seasoning (the original recipe calls for Oregano), 1/2 tsp Salt (try Borsari Seasoning,) 1/4 tsp Ground Black Pepper or red pepper flakes. Adjust seasonings to taste.
Time saver: When you have a moment, combine the dry ingredients with the exception of the yeast, and store in a clean mason jar until ready to make the crusts.
To freeze: The parbaked crusts may be cooled, wrapped and frozen for up to two months for future use. Just top them directly out of the freezer, place them on a baking sheet or pizza stone in a preheated 400 degree Fahrenheit oven, and cook until ready.
The nutrition information provided below is for the recipe as written for the dough only.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: pizza
- Method: baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 Pieces
- Calories: 100
- Sugar: 2g
- Sodium: 320 mg
- Fat: 1.5g
- Saturated Fat: 0g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0 mg
Keywords: Gluten Free Pizza NY Thin Crust
For more delicious gluten free recipes by Flour Farm, click on this link!
I made this pizza dough for the first time last night. I decided afterward that I would no longer buy the premade whole wheat pizza dough at the store and do this from now on. I found this to be every bit as good. One thing I also noticed after the initial crunch was the ongoing chewiness of the bites.
★★★★★
Thank you! We appreciate the comment. So happy to hear that you enjoyed the pizza. T & D
My son has developed over 30 severe food intolerances in the past year and I am so thankful to have found your flour (literally the only flour mix that I have found he can have). Also, I love your pizza crust recipe! The detail that you have for your recipes and options on substitutions is impressive. (This comment was taken from an email from RJ. – thank you!)
★★★★★
I have an 8 yr old son with severe allergies. He can eat things I make with your flour – thank goodness! He especially loves this pizza. I am so grateful for your flour and recipes.
★★★★★
This comment was emailed to us: “I made the New York pizza and while I had difficulty manipulating the dough, the flavor and texture was the best GF pizza I ever had. I look forward to more success with your flour.” Teri’s response: if you are having difficulty handling the NY Pizza dough, tapioca flour is your friend. Don’t be afraid to sprinkle it liberally to help you out as you press or roll out the dough. Sometimes, the water amount is perfect, and sometimes the dough seems a bit wet. Go figure. The humidity wreaks havoc sometimes. But truly, sprinkle of tapioca flour helps – knead a bit in or pat it into the dough as you flatten.
★★★★★