Gluten-Free New York-Style Pizza Crust

Ingredients

• 2 cups Gluten-Free Bread Flour Blend (sifted)
• 1 teaspoon Xanthan Gum
• 2 tablespoons Psyllium Husk Powder
• 2 teaspoons Instant Yeast
• 1 teaspoon Salt
• 1 cup Water (room temperature)
• 1 tablespoon Honey
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1/2 cup Pizza Sauce (store‑bought or homemade)
• 1 cup Mozzarella Cheese (shredded; can use fresh mozzarella)
• 2 tablespoons Corn Flour (fine cornmeal) (for dusting pizza peel)

Instructions

1. Combine Dry Ingredients

   In the bowl of a stand mixer, whisk together the gluten‑free bread flour blend, xanthan gum, psyllium husk powder, instant yeast, and salt until evenly distributed.

   Time: PT5M

2. Add Wet Ingredients and Mix

   Add the room‑temperature water, honey, and olive oil to the dry mixture. Start the mixer on low speed until just combined, then increase to medium‑high and mix for 5 minutes until a smooth, slightly sticky dough forms.

   Time: PT5M

3. First Proof

   Scrape the dough into a single mass in the middle of the bowl, cover with a kitchen towel or plastic wrap, and let it rise at room temperature for 1 to 2 hours, or until doubled in size.

   Time: PT1H30M

4. Refrigerate Overnight

   After the dough has doubled, place the covered bowl in the refrigerator and let it chill overnight (minimum 8 hours). This firms the dough and develops flavor.

   Time: PT8H

5. Knead and Divide

   Remove the dough from the fridge, let it sit at room temperature for 10 minutes, then knead briefly (about 5 minutes) to remove air bubbles. Divide into two equal pieces, each about 6 oz (170 g).

   Time: PT5M

6. Roll Out Crusts

   On a lightly floured surface, roll each dough piece to about 1/8‑inch thickness, roughly 10‑inch in diameter. If the dough sticks, sprinkle a little more flour as needed.

   Time: PT10M

7. Preheat Oven and Stone

   Place the pizza steel or stone on the middle rack and preheat the oven to 500°F (260°C) for at least 30 minutes.

   Time: PT30M

   Temperature: 500°F

8. Transfer to Peel with Corn Flour

   Dust a pizza peel with fine corn flour (cornmeal) and carefully slide the rolled crust onto the peel. Give the peel a gentle shake; if the crust sticks, add a little more corn flour underneath.

   Time: PT5M

9. Add Sauce and Cheese

   Spread 1/4 cup of pizza sauce evenly over the crust, leaving a small border. Sprinkle 1/2 cup shredded mozzarella over the sauce.

   Time: PT5M

10. Bake Pizza

    Slide the pizza onto the preheated steel/stone and bake for 6‑7 minutes, until the cheese is bubbly and the crust is golden brown.

    Time: PT7M

    Temperature: 500°F

11. Broil for Finish

    Switch the oven to broil and broil the pizza for about 1 minute to achieve a lightly charred top.

    Time: PT1M

12. Cool and Serve

    Remove the pizza from the oven, let it rest for 2 minutes, then slice and serve hot.

    Time: PT2M

Nutrition Facts

Calories

1200

Protein

45 g

Carbohydrates

150 g

Fat

45 g

Fiber

12 g