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allergy-friendly pizza cooling on baking sheet
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Allergy-friendly New York-style Pizza

A wheat-free, dairy free pizza that sticks as close to the classic New York style as possible.
Prep Time1 hour
Cook Time15 minutes
Resting time4 hours
Total Time5 hours 15 minutes
Course: any, Dinner, Lunch, Main Course
Cuisine: American, Italian
Keyword: Allergy-friendly, Baking, Cooking, Dinner, Gluten-free, Italian, New York, Non-Dairy, pizza, Plant-based, Vegan
Servings: 12 slices
Calories: 260kcal

Equipment

  • Stand mixer (optional, but very helpful)
  • 3 Parchment paper
  • 2 Proving bags (optional, but very helpful)
  • Rolling Pin
  • Baking sheets and/or Baking stone/steel
  • 1-2 Pizza Peels (not necessary if using baking sheets)

Ingredients

Sauce (makes a bit more than you need)

  • 28 oz Crushed Tomatoes
  • 2 tsp Basil dried & crushed
  • 2 tsp Oregano dried & crushed
  • 2 tsp Garlic Salt or, ½ tsp Garlic + 1½ tsp Salt
  • 1 tsp Paprika
  • 1 tsp Sugar
  • ½ tsp Onion Powder
  • ½ tsp Black Pepper ground

Dough

  • 440 g Gluten-Free All-Purpose Baking Flour 3 cups | not "1-to-1" or "measure for measure"
  • 18 g Xanthan Gum 4½ tsp
  • 6 g Yeast 1½ tsp
  • 330 g Water 1¼ cup | warm, about 100° F
  • 60 g Sugar 4 Tbsp
  • 30 g Olive Oil 2 Tbsp
  • 14 g Salt 2 tsp | table salt

Toppings

  • 3 cups Shredded Vegan Cheese
  • Olive Oil brushed or sprayed
  • 2-4 cloves Garlic minced or crushed

Other

  • Cornmeal for dusting
  • Gluten-Free Flour for dusting

Instructions

Make the dough

  • Add warm water (330g), yeast (3g), and a dash of sugar to the mixing bowl (of a stand mixer). If using active dry yeast, let stand for about 5 minutes while you continue the other steps.
  • In a separate bowl from the wet ingredients, combine all dry ingredients: GF flour (440g), xanthan gum (18g), sugar (60g), and salt (14g). Gently stir just a little bit to incorporate the ingredients together. (Xanthan gum has a tendency to "poof" into the air when disturbed.)
  • Add dry ingredients to the water & yeast mixture in the mixing bowl (which should be bubbling/foamy).
  • Add olive oil (1 Tbsp) to the mixture.
  • Start up the stand mixer, beginning on the lowest speed to avoid kicking up a cloud of flour. Then crank it up a notch or two.
    (This isn’t as precise a process as mixing wheat dough, where you have to use a light touch to avoid overworking the dough, not to mention the mixer itself.)
  • As needed, pause the mixer to scrape the sides of the bowl and the beater with a rubber spatula dipped in water. Repeat until everything looks sufficiently combined.
    (I usually keep a small bowl of water for dipping throughout the process; you’ll need it in the next few steps as well.)

Shaping the dough

  • Dust a work surface with GF flour. Remove the dough from the mixing bowl and place on the work surface. Divide the dough into 2 balls as equally as possible. Dust with additional GF flour as needed.
  • Dust 2 pieces of parchment paper with GF flour and cornmeal. Place the dough balls on the pieces of parchment paper.
  • Dust the top of one of the dough balls generously with GF flour. Place a third piece of parchment paper on top of it. Use a rolling pin to roll the dough out to the desired size & shape. If desired, roll up the outer rim slightly by hand to create a raised "crust".
  • Repeat the above step for the other dough ball.
  • Cover the rolled dough with something air-tight, preferably proving bags.
    2 allergy-friendly shaped pizza doughs, covered in proving bags
  • Allow the doughs to rest at room temperature for several hours if possible. They should puff up slightly.

Sauce

  • Combine all sauce ingredients in a small bowl. Cover and refrigerate.

Pizza Assembly & Baking

  • Remove the shredded vegan cheese from the refrigerator if necessary.
  • Pre-heat the oven to 450° F or higher. (If using a baking stone or steel, make sure it's in the oven at this time.)
  • Brush a thin layer of olive oil on the shaped dough.
  • (OPTIONAL: Add a sprinkling of crushed garlic, salt & pepper.)
  • Ladle some sauce onto the dough and spread it into a thin layer.
  • (OPTIONAL: Evenly distribute about half of any non-cheese toppings you're using.)
  • Sprinkle cheese onto the dough.
  • (OPTIONAL: Add the remaining toppings.)
  • Using a pizza peel or baking sheet if desired, transfer the assembled pizza(s) into the oven. (Baking sheets make it easier to do both at once.)
  • Cook for somewhere between 10-20 minutes. Check for doneness starting around 10. (Vegan cheese doesn't melt as easily as regular cheese, so the crust is more likely to burn first than the cheese.)
  • Remove the pizza(s) from the oven. Transfer to a cutting board. Let it sit for a few minutes, then slice and serve.