Cooking and Serving: 35 minutes | 2 12-inch pizza pies
Ingredients
Equipment you’ll need to make stretchy gluten free pizza crust | How to store GF stretchy pizza crust | Stretchy Gluten Free Pizza Crust: substitutions and alterations
Description
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Servings: 2 12-inch pizza pies
Ingredients
Equipment you’ll need to make stretchy gluten free pizza crust
How to store GF stretchy pizza crust
Stretchy Gluten Free Pizza Crust: substitutions and alterations
Stretchy Gluten Free Pizza Crust Recipe
All purpose gluten free flour blend – I often recommend Better Batter in my
Tapioca starch/flour – Tapioca flour plays a huge role in giving our New
Instant yeast – I prefer instant yeast as it’s easier to work with, but you
Sugar – The sugar serves as the “food” for the yeast to feed.
Warm water – Warm (not hot) water activates the yeast without killing it.
Salt – Salt actually plays many roles: it offers the NY pizza crust more
Stand-up mixer with paddle attachment or food processor – I prefer my stand
Rolling pin – A rolling pin can help you roll out your stretchy pizza crust
Pizza stone or baking sheet – A hot pizza stone will give you the best pizza
Add dried herbs — just mix in a tablespoon of Italian seasoning when making
Baste the crust — create a simple baste using butter, vegan butter, or olive
Rolling Pin
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, omit if your blend already contains it
¼ cup (36 g) tapioca starch/flour
2 teaspoons (6 g) instant yeast
1 ½ teaspoons (6 g) granulated sugar
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
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.
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.
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.
Remove from the oven, allow to set for just a few minutes, then slice and.
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.
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.
Remove from the oven, allow to set for just a few minutes, then slice and.
Notes
Originally published on the blog in 2020. In 2022, more textual resources added.
Nutrition information is automatically calculated, so should only be used as an
Hand folding a slice of NY style gluten free pizza
folding a slice of NY style gluten free pizza
Overhead image of pizza pie, closeup of crust, and pie with hand taking a slice
image of pizza pie, closeup of crust, and pie with hand taking a slice