Gluten Free Pizza Crust (Print-Friendly Version)
Crisp, chewy gluten free crust brings New York style taste with simple prep and that classic pizza feel.
# Ingredients You'll Need:
→ Dough
01 -
1 teaspoon xanthan gum (skip if your flour mix already has it)
02 -
6 g instant yeast
03 -
280 g all-purpose gluten free flour blend (preferably Better Batter)
04 -
6 g granulated sugar
05 -
270 g warm water (around 35°C)
06 -
2 tablespoons extra virgin olive oil
07 -
36 g tapioca starch
08 -
1 teaspoon kosher salt
→ Additional
09 -
Cooking oil spray
10 -
Your choice of pizza toppings (like sauce, cheese, veggies, meats)
# How to Make It:
01 -
In a stand mixer bowl or food processor, add the gluten free flour mix, instant yeast, tapioca starch, xanthan gum, and sugar. Whisk them together using a handheld whisk to mix it up. Then toss in the kosher salt and whisk again to combine.
02 -
Now, pour in the warm water along with the extra virgin olive oil. Use medium speed on the stand mixer or pulse in the food processor until you see the dough beginning to take shape. Turn the mixer up to high or let the processor run for 2 minutes until you have a smooth, cohesive dough.
03 -
Put the dough in a greased bowl or a container with a tight lid. Make sure it’s covered well and stick it in the fridge for at least 60 minutes or up to 72 hours to get that great flavor.
04 -
Get your pizza stone or an upside-down baking sheet ready in the oven. Preheat to 230°C. This step helps make the crust nice and crispy.
05 -
Split the rested dough into two equal portions. Work with one piece and keep the other one in the fridge. To avoid sticking, use wet or oiled hands. Place your dough on parchment paper and gently press it from the center out to make a 30 cm round, keeping it evenly thick. You can lightly oil your hands or rolling pin if needed.
06 -
Pinch the edges of the dough inward to form a smooth, slightly raised border. Mist it lightly, especially on the edges, with cooking oil spray.
07 -
Spread sauce, cheese, and your chosen toppings evenly over the dough.
08 -
Carefully move the topped dough on the parchment onto a pizza peel or flat board, then slide it onto your preheated pizza stone or baking sheet. Cook it for 8–10 minutes until the crust is golden and crispy, with bubbling cheese. Be careful not to overbake.
09 -
Take the pizza out of the oven and let it sit for a few minutes to set. Then slice it up and dig in while it's hot.
# Extra Information:
01 -
Chilling the dough for up to 3 days will give you better texture and flavor.
02 -
Use wet or oiled hands to work with the dough easily and make sure it shapes evenly.
03 -
A hot pizza stone or a thick baking sheet gives you that classic New York-style crispiness.