Video: How to Make Gluten-Free Pizza w/ Bistango NYC

Pizza-obsessed with a gluten allergy? Have no fear; Blessing Schuman-Strange & Jeff Walewski from the Bistango at The Kimberly Hotel are here, with a gluten free pizza crust recipe that’s going to have even the non-celiac mouths watering. Bistango is an Italian restaurant committed to locally sourced organic ingredients and gluten-free options in everything from pizza to pasta, to breads and desserts. My sister is gluten-free, and I often feel guilty indulging in doughy pizza, fluffy cake, and fresh bread in front of her, while she gnaws on another stale rice cake or boring salad. With Bistango’s gluten-free pizza dough, we can both enjoy.

The restaurant’s most popular item is easily the pizza with local toppings, but all of the dishes at Bistango are seasonally fresh; and the produce, meats and fish are harvested in a sustainable manner. The cozy flatbread gluten-free pizza known as the Zucca pie was certainly one of our personal favorites. Topped with fall specialties like roasted butternut squash, kale, whipped garlic ricotta, hazelnuts, and a flavorful balsamic honey drizzle.

Bistango began in 1988 in Kips Bay and has remained one of the best-kept secrets of Manhattan’s east side. Thanks to the new location in the Kimberly Hotel on 50th street, midtown can now benefit from this fresh, Italian hotspot. We were lucky enough to catch up with chefs Blessing and Jeff, who showed us a thing or two about perfecting their popular gluten-free pizza crust recipe.  And as more people become gluten-free, this dish is an easy grain-free hit, that doesn’t taste like cardboard. Bistango also has an impressive wine list, and a number of specialty cocktails that change with the seasons. Their gluten-free desserts should also be noted.

Ingredients

  • Extra virgin olive oil
  • Egg whites
  • Salt
  • Gluten-free flour
  • Milk
  • Sugar
  • Yeast
  • Mozzarella
  • Kale
  • Butternut squash
  • Hazlenuts
  • Balsamic honey drizzle

Steps:

  1. Add extra virgin olive oil, egg whites and salt to bowl
  2. Before mixing add the flour
  3. Heat milk in separate bowl
  4. Add sugar and yeast to milk
  5. Add milk combination in with flour mix
  6. Turn on mixer and mix dough for five to ten minutes
  7. Let dough rest for 30 minutes and cover, so it remains fluffy and fresh
  8. Measure out about 150 grams of dough
  9. Spread oil on paper and roll dough onto paper
  10. Move dough to baking sheet
  11. Put dough in combination oven to begin baking, bake until dough is stable
  12. Spread whipped garlic ricotta on dough
  13. Sprinkle kale on top of ricotta
  14. Add mozzarella
  15. Add Roasted butternut squash
  16. Put in pizza oven for 5 minutes until crispy
  17. Top with hazelnuts and balsamic honey drizzle
  18. Enjoy!

There you have it, the simple steps needed to re-create Bistango’s famous gluten-free pizza crust recipe. If you’re searching for a place to enjoy authentic and fresh Italian, whilst attending to dietary requirements, Bistango is your place.

Head to our Guest Chefs section for more amazing videos w/ New York’s top chefs/bartenders!

Have you been to Bistango or have another favorite gluten-free recipe? Why not tell us about it in the comments below?

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Lauren is a New York-based writer from Nashville. She's lived in Paris and Italy, loves eating her way around new destinations, and considers herself a French fry connoisseur. She can often be found in Central Park training for her next marathon, hunting for the best homemade pasta in Manhattan, or petting dogs on the sidewalk. She loves dancing, camping, snowboarding and photography and considers coffee a major food group. Lauren resides in the East Village of Manhattan where she is working on a book about her big dog, Gizelle.
  • taostyle.net

    I’m passing this onto gluten free friends and family!

    • Guest

      That’s great news! I hope they enjoy the recipe!!

    • Yay! Please let us know how they liked it!

  • tony reitano

    My 14 yr old daughter has celiac. We were visiting ny and ate at Bistango. She loved the flatbread pizza (we loved ALL the food!!!) and was excited to be able to recreate the recipe here in Wisconsin. But there are no measurements in the recipe? How many egg whites? How much flour? Please someone let us know the quantities to do this. It would mean so much to her.