New York Style Gluten Free Pizza Crust
Master this Easy New York Style Gluten Free Pizza Crust with simple ingredients and foolproof steps. Perfect crispy-chewy texture every time!
Friday night used to mean pizza night in our house, until gluten had to leave the party. I spent months testing recipes that turned out cracker-thin or cardboard-thick—nothing like the foldable, chewy slices I craved from our favorite pizzeria.
Then I cracked the code for an Easy New York Style Gluten Free Pizza Crust that actually works. This pizza dough recipe gluten free delivers that signature crispy-on-the-bottom, tender-in-the-middle texture without any weird aftertaste or complicated techniques.
Well… I’ll be honest. The secret ingredient isn’t fancy flour or a special oven—it’s time. Just a quick chill in the fridge transforms this simple dough into pizza magic that’ll make your gluten-eating friends jealous.
Table of Contents
New York Style Gluten Free Pizza Crust
Equipment
- Stand mixer with paddle attachment or food processor
- Whisk
- Airtight container or bowl with lid
- Pizza stone or rimmed baking sheet
- Parchment paper
- Rolling pin (optional)
- Pizza peel or cutting board
Ingredients
For the Pizza Crust
- 2 cups all purpose gluten free flour blend 280 g, Better Batter highly recommended
- 1 teaspoon xanthan gum omit if your blend already contains it
- ¼ cup tapioca starch/flour 36 g
- 2 teaspoons instant yeast 6 g
- 1 ½ teaspoons granulated sugar 6 g
- 1 teaspoon kosher salt
- 9.5 ounces warm water about 95°F
- 2 tablespoons extra virgin olive oil
- cooking oil spray
- your favorite pizza toppings
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, tapioca starch, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.
- Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together. Turn the mixer to high speed or your food processor on and process for about 2 minutes.
- Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl and cover tightly. Refrigerate the dough for at least an hour and up to 3 days.
- When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F. Divide the dough into two equal portions, and work with one at a time (place the other back in the container and back in the refrigerator).
- The dough will be super soft, and should only be handled once you’ve either wet your hands with water or coated them in cooking oil spray (or just olive oil). Place the first piece of dough on a clean sheet of parchment paper.
- Working from the center of the dough out to the edges, begin to press it into a round about 12-inches in diameter. Grease or wet your hands as necessary to help prevent sticking. If it’s useful, oil your rolling pin and use it to help roll out the dough.
- Create a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other. Spray the shaped dough with cooking oil spray, concentrating it on the edges.
- Top the dough with sauce, cheese, and any other toppings you like best. Transfer the shaped and topped dough, still on the parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven.
- Bake for 8 to 10 minutes, or until the crust has begun to crisp on the underside, brown on the edges, and the cheese is brown and bubbling. Do not overbake. Remove from the oven, allow to set for just a few minutes, then slice and serve hot.
Notes
Ingredients
| Ingredient | Amount |
|---|---|
| All purpose gluten free flour blend (Better Batter highly recommended) | 2 cups (280 g) |
| Xanthan gum (omit if your blend contains it) | 1 teaspoon |
| Tapioca starch/flour | ¼ cup (36 g) |
| Instant yeast | 2 teaspoons (6 g) |
| Granulated sugar | 1 ½ teaspoons (6 g) |
| Kosher salt | 1 teaspoon |
| Warm water (about 95°F) | 9.5 ounces |
| Extra virgin olive oil | 2 tablespoons |
| Cooking oil spray | As needed |
| Your favorite pizza toppings | As desired |
Instructions
To Make the Pizza Crust:
In the bowl of your stand mixer fitted with the paddle attachment or your food processor fitted with the metal blade, place the flour, xanthan gum, tapioca starch, yeast, and sugar. Whisk to combine with a separate, handheld whisk. Add the salt, and whisk again to combine well.
Add the water and olive oil, and mix on medium speed in your stand mixer or pulse in your food processor until the dough begins to come together. Turn the mixer to high speed or your food processor on and process for about 2 minutes.
Transfer the dough to an oiled container with a tight-fitting lid or a greased bowl and cover tightly. Refrigerate the dough for at least an hour and up to 3 days.
To Make Pizza:
When you’re ready to make the pizza, place a pizza stone or overturned rimmed baking sheet in the oven and preheat it to 450°F. Divide the dough into two equal portions, and work with one at a time (place the other back in the container and back in the refrigerator).
The dough will be super soft, and should only be handled once you’ve either wet your hands with water or coated them in cooking oil spray (or just olive oil). Place the first piece of dough on a clean sheet of parchment paper.
Working from the center of the dough out to the edges, begin to press it into a round about 12-inches in diameter. Grease or wet your hands as necessary to help prevent sticking. If it’s useful, oil your rolling pin and use it to help roll out the dough.
Create a smooth, slightly raised edge around the perimeter of the dough by pressing the edges with one hand toward the palm of your other. Spray the shaped dough with cooking oil spray, concentrating it on the edges.
Top the dough with sauce, cheese, and any other toppings you like best. Transfer the shaped and topped dough, still on the parchment paper, to a pizza peel or other flat surface like a cutting board, and transfer it to the hot oven.
Bake for 8 to 10 minutes, or until the crust has begun to crisp on the underside, brown on the edges, and the cheese is brown and bubbling. Do not overbake. Remove from the oven, allow to set for just a few minutes, then slice and serve hot.
Substitutions
Don’t have Better Batter flour? Look for any quality all-purpose gluten-free blend that includes xanthan gum already—King Arthur Measure for Measure and Bob’s Red Mill 1-to-1 both work beautifully. Just remember to skip the extra xanthan gum if your blend contains it, or you’ll end up with gummy dough.
Out of tapioca starch? Cornstarch can pinch-hit in this gluten free pizza crust recipe easy, though your texture might be slightly less chewy. You know what, potato starch also works if that’s what’s hiding in your pantry.
Need dairy-free? This pizza crust gluten free is naturally dairy-free, so just choose your favorite plant-based cheese and you’re golden. I love cashew mozzarella for that stretchy, melty experience.
Troubleshooting
Dough too sticky to handle? Don’t panic—this pizza dough recipe gluten free is meant to be softer than wheat dough. Coat your hands generously with oil or water, and work quickly. If it’s still unmanageable, pop it back in the fridge for another 30 minutes to firm up.
Crust turning out dense? Your water might’ve been too hot or too cold, which affects yeast activation. Aim for that Goldilocks zone around 95°F—warm like a baby’s bath, not hot like your morning coffee.
Edges burning before the center cooks? Try covering the crust edges with a silicone baking shield or aluminum foil strips halfway through baking. Your oven might run a bit hot, so consider dropping the temp to 425°F and baking a minute or two longer.
Storage & Meal Prep
Store unbaked pizza crust gluten free dough in an airtight container in the refrigerator for up to 3 days—actually, it gets better with time as the flavors develop and the texture improves. You can also freeze shaped, unbaked crusts on parchment paper, then stack them with parchment between each round in a freezer bag for up to 3 months.
For the ultimate weeknight shortcut, I pre-bake crusts at 425°F for just 5 minutes, let them cool completely, then freeze. When pizza night strikes, just top and bake straight from frozen—add an extra 2-3 minutes to the baking time.
Serving Suggestions
Serve this Easy New York Style Gluten Free Pizza Crust alongside my easy Greek pasta salad for a Mediterranean-inspired feast that’ll transport you straight to a summer sidewalk café. The fresh, bright salad balances the rich, cheesy pizza perfectly.
Try pairing it with chicken bacon ranch pasta salad for a backyard barbecue spread that’ll make your gluten-eating neighbors wonder why they’re still eating regular pizza. Man, oh man, this combo has saved me at countless potlucks and game day gatherings!
Variations
Kid-friendly version: Let the little ones help shape their own personal-sized pizzas—it’s messy, but they’ll actually eat what they create. Keep toppings simple with just sauce and cheese, or set up a topping bar and watch their creativity explode.
White pizza twist: Skip the tomato sauce and brush your gluten free pizza crust recipe easy with garlic-infused olive oil, then top with ricotta, mozzarella, and fresh spinach. Finish with a drizzle of balsamic reduction for a sophisticated weeknight dinner that tastes like you ordered takeout from that fancy Italian place downtown.
Breakfast pizza magic: Pre-bake your crust for 5 minutes, then top with scrambled eggs, crumbled breakfast sausage, and cheddar cheese before finishing in the oven. It’s become our new favorite Sunday brunch tradition, especially around holidays when family visits.
New York Style Gluten Free Pizza Crust FAQs
Can I make this pizza dough recipe gluten free without a stand mixer?
Absolutely! A food processor works great, or you can mix it by hand with a sturdy wooden spoon—just expect an arm workout. The dough comes together quickly either way, so don’t stress about fancy equipment.
How do I know when my gluten free pizza crust recipe easy is done?
Look for golden-brown edges, a crispy bottom that’s starting to color, and toppings that are bubbling enthusiastically. The whole pizza should lift easily from the parchment paper without drooping or feeling soggy.
What’s the best way to reheat leftover pizza crust gluten free slices?
Skip the microwave—it’ll turn your crust rubbery faster than you can say “disappointing.” Instead, reheat slices in a covered skillet over medium heat for 3-4 minutes, which crisps the bottom while melting the cheese perfectly.
Why does this Easy New York Style Gluten Free Pizza Crust need to refrigerate?
The cold rest allows the flour to fully hydrate and gives the yeast time to develop complex flavors, just like traditional pizzeria dough. It also firms up the dough, making it much easier to shape and less likely to tear.
Can I use active dry yeast instead of instant?
Sure thing—just bloom it first in the warm water with the sugar for about 5 minutes until it’s foamy. Then add it to your dry ingredients along with the olive oil and proceed as directed.
This Easy New York Style Gluten Free Pizza Crust proves that giving up gluten doesn’t mean giving up those Friday night pizza traditions. Whether you’re feeding picky kids, hosting game night, or just craving a proper slice, this pizza dough recipe gluten free delivers every single time.
The beauty of this gluten free pizza crust recipe easy is its flexibility—make it today, tomorrow, or three days from now. Pair it with my gluten-free Italian pasta salad for a complete Italian-inspired feast that’ll have everyone asking for seconds.
So grab your flour, fire up that oven, and get ready to fold your slice New York-style. Your gluten-free pizza dreams just came true.
