MY WIFE’S FAVORITE PIZZA RECIPE (Homemade Thin Crust Gluten Free Pizza)
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- Опубліковано 5 січ 2022
- To get 10% off your first month go to betterhelp.com/BrianLagerstrom. As someone with a gluten intolerant spouse, this recipe has been a LONG time coming. But a really good homemade gluten free thin crust pizza has been somewhat elusive until now. Lorn and I are very excited to share this one with you. It’s thin, crispy, and just tastes like good pizza.
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RECIPE - makes 2 pizzas + extra sauce
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DOUGH
▪220g or 1c warm water (86F/30c)
▪7g or 2 1/4tsp instant yeast
▪3g or 2/3 tsp baking soda
▪8g or 2tsp sugar
▪5g or 1 tsp salt
▪15g or 1 1/4Tbsp olive oil
▪360g or 3c gluten free ap flour (i recommend king arthur or bob’s red mill 1 to 1)
Into a medium/large bowl, add water, yeast, baking soda, sugar, salt, olive oil, and flour. Stir to combine. Once a ball begins to form, switch to using a soaking wet hand to finish mixing until a ball is formed. Cover and allow to “rise” on the counter for 90 minutes.
Divide dough ball into two even (300g) pieces, then round and form into a ball. Feel free to add a touch of extra water if the ball is still crumbly. Oil two pieces of parchment and place the ball in between them (oiled sides toward the dough). Use a large flat surface to press out the dough ball into a wide round, then use a rolling pin (or wine bottle) to press the dough into a 12” round as shown @2:52.
SAUCE (makes enough for six 12” pizzas)
▪1 28oz can nice crushed tomatoes
▪12g or 2 tsp salt
▪20g or 1 2/3Tbsp sugar
▪2g or 1tsp onion powder
▪2g or 1tsp garlic powder
▪1g or 1/2tsp Chile flake
▪1g or heaping 1/2tsp dried basil
▪1g or heaping 1/2tsp dried oregano
▪100g or 1/3c tomato paste
Add all ingredients to a high sided container and spin with an immersion blender for 20-30sec.
TOPPINGS
▪1 lb or 1/2kg block part skim aged mozzarella, shredded
▪8oz or 1/4 kg fresh mozzarella, cubed
▪Pepperonis (or any other toppings you’d like)
Preheat oven to 550F/287C and place pizza steel or stone on the middle rack.
To build your pizza, I recommend using a knife to create a raised crust edge as shown @7:52. Add about 3 spoonfuls of sauce and spread edge to edge. Follow with the fresh mozzarella, breaking it down as you go. Follow with the shredded mozz and pepperonis. Slide the dough (and parchment underneath) onto a pizza peel and load it on to the preheated pizza steel/stone. Bake for 7min at 550F/287C. After 7min, remove the first pizza while you bake your second pizza for 7min. Remove pizza 1 from parchment and load directly onto pizza steel. Bake for 2 min. Repeat with pizza 2.
🎧MUSIC:
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#glutenfree #glutenfreepizza #pizzabliss
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I tried this recipe for the first time last night doing exactly like you with the pizza stone THIS IS THE BEST FREAKEN GLUTEN FREE PIZZA I EVER ATE!!!! Thanks!!!!❤❤❤❤
DUDE! My wife just recently developed some gluten problems. I spent the last week (and weekend) trying to mesh together a gluten free recipe for her and all the while thinking "Damn, why can't I find a nice tutorial like the one's Brian makes for normal pizza". This video came at a PERFECT timing! And it actually addressed the main problems I had on my test run this weekend. Thank you very much!
I am also a Lauren who can’t eat gluten! Can’t wait to try this recipe! Totally welcome to any and all other gluten free recipes you have!
100 %
you CAN eat gluten
@@RedboRF ?? People are literally allergic to gluten.For example if I eat gluten i get skin rash
@@define8866 Ive never seen one in my life, gluten is a simple protein.
@@RedboRF so if you've never seen something it doesn't exist? it's not an allergy but Celiac disease will prevent someone from eating gluten. While you're right a person CAN still eat gluten, that doesn't mean they should.
Pleeeeease make this in to a series! My partner is gluten free and we really struggle to find good recipes for gluten free meals, as the GF flower isn’t always a direct substitute for regular flower. I love your videos but can’t always replicate a lot of the dishes as not GF 👎 this looks amazing though, can’t wait to try it!
I find that the trick to making glutenfree bread and pizza is making the dough A LOT softer. If the dough is softer, it will rise and it will not crack. And it will also be softer to eat. I have been glutenfree since I was little, so I never actually worked with normal flour, but this is what I noticed watching other people trying to make glutenfree bread or pizza. They always make the dough too though and dry.
How do you make dough softer? 😅
@@Robert-xn3dc I think she means to add enough water or other liquid so that it's not too dry. I have found that is a problem with a lot of recipes. GF flours are very thirsty and extra liquid helps offset that, making the dough "softer."
@@georgiawild4332 Same. The dough should be as loose as possible in my opinion. My pizza starts as a batter pretty much and I let it pre-cook in the oven for it to rise and become firmer so I can add toppings.
Interesting to try out, thanks ☺️
Haha love seeing you guys dance together. Can't wait to try this out!
"This is my wife Lauren" Thanks for not confusing us more 😆
I made this for my GF wife and wanted to thank you for this. I love to cook for her and trying to find good gluten free recipes is tough. This is the best one so far!
Now my favorite segment, that you two have ever assembled! The world needs a lot more happy videos like this!
Just finished making these for the first time and my wife who is gluten allergic was very impressed and I was a little shocked how easy it was to do and have things come out exactly like the video was really fun. Sauce was very good and so easy. Thanks Brian, really enjoy your content sir!
Thanks Mason!
Love the dance-off at the end. Looks good. Will give it a try tonight. Thanks for sharing.
Amazing good luck!
Yes Brian! Ever since hearing the misso is gluten free I've had my fingers crossed hoping that you'd be making some gluten free content!
My girlfriend is also GF and I love bread, pizza etc, it means lot of my go-to dishes are off the table (heh) since moving in together.
There's a real lack of GF content on UA-cam that is meant to actually be be delicious (and not sad looking seed laden health food).
I'd love love LOVE it if you could maybe start incorporating some more gluten free recipes / videos into your uploads? 🙏🙏🙏
Lorn is going to make a GF playlist. I would love to tackle more. A lot of my stiff is actually gluten free without trying. Butter Chicken for example. Cheers!
@@BrianLagerstrom second vote for Lorn's GF playlist. How busy can she be? 😉
Your channel absolutely EXCELS in providing information regarding ingredients, quantities etc You say, show & caption the EXACT information we viewers need 👍🏼
great to see you two together, such fun.
Great video!!! I especially loved the flattening/rolling technique because I have always tried to roll the dough in the same vein as w/ normal flour. And it's always gone south. Thanks a heap. Can't wait to try this.
Thank you for this recipe! I tried it out yesterday and the pizza turned out really great! It didnt even have that "gluten-free" aftertaste, it was just like regular pizza. Definitely gonna make it again!
This pizza looks amazing, I am going to give the recipe a try. Sometimes I make pizza for my extended Fam but my nephew is GF and his pizza has always been a total let down, it often barely resembles pizza. Also, I started putting fresh cracked pepper on my pepperroni pizza before I bake it and it is delicious!
Excited to share and try this!!
YES! Thank you so much! Definitely trying this recipe.
This looks insanely easy and delicious! Can't wait to try
PIZZA BLISS!!! Amazing job Bri, and again you have answered my why questions before I even asked them. Knowing the role gluten plays in dough is very important and here it has enabled you to create Pizza Bliss without it. Those that have true gluten allergies truly suffer and trying to eat in a world full of it is very very very difficult. Hats off to you sir!! Great video, thank you
Thanks for watching!
YES! Thank you. I can’t wait to try this!!!
I made this pizza for a friend who has cut out gluten. I wasn’t expecting much. We both were pleasantly surprised and enjoyed the pizza very much. The recipe makes two and we ate both! I have also made the flourless chocolate cake…excellent!! Thank you for including these GL recipes to your channel.
Half my family is celiacs. Made this tonight and I’m a hero. Thanks so much for the recipe! Keep up the great work.
Thank you so much-been waiting for this 💙
You are the man of mad skills in the kitchen! That last little tip, genius.
I'm so glad to hear this funny music being used again!
This is just what I am looking for! Awesome thanks, I will be trying this ASAP
Wow. amazing amount of information and detail. Thank you.
Love it! You guys are fantastic ❤️
Nice recipe Brian. My wife won't eat gluten either and so I developed my GF pizza base too. I use 2/3 GF flour and 1/3 mashed potatoes with baking powder and water. Mix and leave for 15 minutes, then I roll it out to a rectangular shape and pre-cook it in a sandwich press for 60 sec with the lid resting on the dough. Then reverse the dough and give it another 60 secs. Assemble and cook in oven at 220 C for 7-8 mins. No waiting 90 mins for yeast to work.
Looks like an amazing recipe! Also the ending of you two dancing was really wholesome.
Great episode!
I can’t believe I didn’t find this recipe till now. I will be making it soon. Thank you both!
This a wonderful recipe, it is fantastic to be able to share this pizza with someone who can't normally eat pizza. That may be the only food you are allowed to cook for a few days. Thank you for the video.
Yessss! This is the g free content we need and love to see! Can’t WAIT to make this, thanks for putting in the work! ❤️🍕
Thanks for watching!
OH MY GOSH IVE BEEN WAITING A YEAR FOR YOU TO MAKE THIS VIDEO!!!!
Thank you so much ❤️
Just want to say a huge thank you for this recipe! Made it today following all the steps and it turned out so close to the real thing. It blew any gluten free pizzas you can buy out of the water! My mom is celiac and I have been trying to make a Gluten free pizza well for a while and to no avail, mainly due to handling the dough and it just falling apart everytime. Using the parchment paper and never actually making direct contact with the dough once rolled is a genius move and it made the whole experience so much easier and less stressful. The family all loved it and we can look forward to pizza nights once again!
This is what I've been looking for!!! Thank you Brian 🙏
Great video! Great tips. Really love the 7 minute cook/chill then crisp at the end.
I laughed at the flour water %. Been dabbling in the GF pizz’r the past year and found 60% hydration to be perfect!😆
We eat gluten free in our house because my wife has Celiac disease, so i'm very excited to try this! Have had great results with King Arthur and Bob's. Thanks for the video, Brian!
Thoughts of illness and disease will lead people closer to sickness and death. Happy Food videos are splattered with Glutten Fear Mongering. Almost every relaxing cooking video is now about Death due to Glutten. People just cant stop obsessing about Gluten. While 97% of the Third World have no choice but to eat food that has Glutten. Now they no longer enjoy meals because the Glutten crusaders are inside their head reminding them of impending disease and illness, which they can get from a freshly baked croissant or bagel. (Well not your post personally). Its just annoying when the last 10 videos you saw were all about Glutten awareness.
@@eduardochavacano weird place to comment this. Some people actually can't eat gluten because of allergies or celiacs.
@@eduardochavacano dude you need to relax - do you know how many people with Celiac disease would kill to be able to eat gluten again without worrying?
@@daviddebeuckeleer7628 There is no such thing as a gluten allergy
@@gigelpescaru3917 a wheat allergy
Happy New Year, Bri and Lorn! Love the new video and dance off! Didn't realize how much I looked forward to Thursdays, but my heart did a little happy dance when I saw the new post -- it looks delicious.
Thanks for being here, thanks for watching Adrienne
Enjoyed the bow to the 'pep, defo gonna start doing this
Love your work
Thank you very much from Romania! My daughter in law was diagnosed a week ago with celiac disease. We will definitely try it.
thank you for sharing this recipe
Extremely good job!
I just made this, and it was good!!!! The only problem was trying to take off the parchment paper after cooking the pizza, so I suggest to cover reaaally well the paper with oil. It's an easy to follow and delicious recipe, totally worth it!
oh man, i loved yalls dancing at the end with Lorn in it too!!! This is a great recipe!! Ima glutenaholic, but super great to know how to knock out a GF pizza if needed! Great content like always!
Thanks very much
Thank you! 😊
Love the recipe! And I also appreciate that you show the differences in gluten free baking (like no kneading). I have also been trying gluten free pizzas a lot since I am allergic, but I have never been able to come close to what I get in some restaurants. Also an extra tip: in my local gluten free restaurant that offers pizza, I can ask for a frozen portion of the dough they use. It's not really expensive and it tastes a lot better than the doughs I usually make (maybe this recipe is even better). In my experience, gluten free restaurants often have a family member that is gluten intolerant, and therefore they are really happy to help out since they know the struggles
Thank you for replying to my comments, it's great to have a local chef that has the same resources as me.
Excellent video. There are a lot of good options for those with Celiac or gluten sensitivity. Ingredients are relatively easy to find so getting recipes that work with them is huge. Thanks.
Always enjoy you pizza videos the most. This pizza is quite similar to your beer crust week night pizza, meaning with the parchment paper and how thin it is. Great video. Pizza Bliss.
I absolutely love your vids! If you ever run out of ideas I would love to see a cauliflower pizza crust. 😊
Thank you for showing this pizza.
This is the best gf pizza recipe I’ve tried - excellent results, wouldn’t change a thing! Thanks for the work you put into it!
Great to see the Mrs.
The happy dance at the end of the video…priceless
I will try the recipe, thanks for sharing it!
Just came back from a coastal trip and we found a pizza spot with amazing thin crust GF crust. This looks identical to what i just ate, i can't wait to try this recipe!
My wife loved this pizza! Thank you!!
Dude. Yes. This looks great!
Thank you, thank you!
The internet speaks and the Lagerstroms deliver…pizza!
Dude! Thank you for this. My mother-in-law has celiac and I’ve been experimenting to make her a good one from scratch. I’ll have to give this a go this weekend!
I just got diagnosed as gluten free, had a tiny breakdown because I won't be able to eat any of my favorite food anymore. Knowing stuff like this can be made makes me feel a little better. Thanks
Loving 😊 Lauren joining in the dance
Great recipe! My wife often bakes gluten free and this was the one recipe missing.
I've ate pizza all weekend. Thanks!
thank you for posting this!! great to see gluten free recipes outside the typical gluten free channels!
That post-bake on the stone is genius. Nice.
Always love your pizza videos. 👍🍕
Brian, you’re such a sweet hubby for making the best pizza your beautiful wife can eat! 👍🏻❤️ it looks amazing!
Reminds me of my comment on the Q&A Vid. Very nice recipe and idea!
Thank you so much for this one! My wife is also gluten free and I do all the cooking. I try to make as many different kinds of foods as possible for her and try to give her as normal food experiences as I can. I'm absolutely going to try this one soon!
This was really so good and easy to make:) Best GFree ive had!!!!
I love this! going to try it tonight! Celiac disease has made it hard for me to find good pizza! my parents own a pizzeria and i have been playing around for years to find the best crust!
Less glue less long term problems. Love your platform and consistency
Bri, you're definitely my absolute fav Chef!!! Yummy! I'm not gluten intolerant but love everything you make.
Looks delicious!
Diagnosed with celiac disease back in October, super excited to try this out!
I got diagnosed coeliac in my mid-thirties and pizza was one of the things I missed the most - and subsequently, one of the things we experimented with the most to try and get a good GF version. Speaking from experience there's nothing so good as having a supportive partner, so good on you, Brian! And on top of that for not being afraid to talk about mental health stuff, it's nice to see more and more men feeling willing to these days.
Tips I've come across that might help anyone trying to find their perfect GF pizza:
- It's not for everyone, since some coeliacs are more sensitive to tiny-PPMs of gluten than others, some GF people aren't coeliac but are just straight-up allergic, and some are actually allergic to wheat rather than gluten... but if the GF individual is OK with it the absolute best flour I've found is Caputo's Fioreglut (if you can trust anyone to make pizza accessible to gluten-free people it's Napoletani Italians, Italy in general is fantastic at catering for GF people). It's made from de-glutenised wheat starch, so it has the right flavour already, and they do some black magic to make it hold the gas from yeast so it rises properly and can be worked much more like normal bread.
- Other flours I've found worked well for holding the gas in and producing fluffier crusts are ones which use hydroxy-methylcellulose as a binder - unlike a lot of the binders commercially used it seems to hold the gas in while the dough is proving rather than only once cooked. Here in the UK (and I believe most of the rest of Europe) Juvela White Mix is good for deep-pan-style pizza, and there are several other Italian brands specifically for making GF pizza which steer well clear of any gluten-containing ingredients entirely, if you can find them.
- For thin-crust, rather than trying to slide the pizza around onto a hot steel or stone, we've been laying the disc of dough into a wide frying pan/skillet (I use a thin plastic-sheet cutting mat like a pizza peel to shuffle the pizza off the counter and into a 35cm/14" pan; baking parchment works too and requires less practice but sometimes the crispy base sticks to it) and cooking on a med-high heat for a few minutes until the dough starts to brown properly on the bottom, then dressing the pizza right there in the pan and transferring to a pre-heated hot-as-you-can-get-it grill (broiler) for a few minutes to cook the toppings with close-as-you-can super-high direct heat. You can stick most pans straight under the grill if they fit but we usually use a big spatula to slide it into a deep-pan pizza pan so we can make the whole family's worth in a queue. No lie, we selected our current oven specifically because the grill gets up to about 270C, a good 30-50C higher than many of the other options, just for cooking pizza.
- For deep-pan you obviously need a dough that captures the gases, and then you make it so wet that it's half-way between a dough and a batter (~400-450ml water to 500g flour works for most of the ones we've used). Wait for it to rise (ours about triples in volume) and then using oil-covered tools to avoid dragging the dough one-third-fill a cake tin (for small pizze) or a deep pan dish (for large) that's been heavily greased, and use the oiled spatula to smooth the top out as much as you can. You need to treat it like a particularly firm cake batter that you've whisked bubbles into - dragging the dough breaks the bubbles and deflates it quickly, so you need to work gently and with a lot of oil so the tools don't stick. Then you bake your pizza at 240C or so for about seven minutes, take it out (it'll be firm but not fully cooked) and dress it with sauce, cheese, and whatever toppings right in the pan, then put it back in the oven for another five to ten minutes depending on how you like your pizza.
(I used to be a peperoni fan too until I married an Italian and got informed in no uncertain terms that "peperoni" means "bell pepper" and since then I've been eating salami Napoli!)
Love this recipe, I leave my edges un-perfected because I think it adds so much more personality to my squashed lifeless flour paste!
Also subbed the sugar in the sauce for stevia because this recipe is already extremely calorie dense (but so darn delicious)
Very nice indeed, I am gonna make someone really happy this weekend! Thank you.
Very nice alternative! 👍
I think so too! Thanks for watching
Thanks 👍 always looking for gluten free recipes for my hubby and daughter. Many thanks!! 👍👍👍
Looks so good. I’m going to try this… eventually lol. Those cookies look tempting too
My wife has a gluten sensitivity, so we've tried several recipes for GF pizza. This is gonna be a great one to try!! We've also had some success ordering imported flour from Italy or France. Something about flour from Europe doesn't trigger her sensitivity like American flours do.
hi Brian. i’ve had celiac for 16 years and for the last 4 years i’ve been using an italian gluten free flour for almost all of my baking but especially pizza. it is on the spendy side but the gluten eaters in my life love it too. it’s Caputo Fiore Glut. It does have certified gf wheat starch in it, so folks allergic to wheat cannot eat it but celiacs can. I make boules, baguettes, bagels, pretzels, rolls, english muffins etc. Amazon carries it. this stuff performs like regular wheat flour so it’s worth the extra cost for me.
Really really thanks!
Thank YOU!
Looks d-licious! And I'm def on team More-Lorn-in-vids. You two are adorable.
I AGREEE MORE LORN! Thanks for watching
I will definitely be giving it a try. My BFF Jill is allergic and I have learned to make a multitude of things GF, but pizza has not been one.
I'm pretty good with cookies, though. Every Christmas half of the recipes are either naturally GF or I sub in GF flour. The subbing doesn't ALWAYS work well, but when it does not even my fams can tell. This year everyone swore that the lemon drops were regular flour...sorry, folks, they totally weren't. I only tell the BFF which are which.
Good to see you use parchment paper in temps higher than the stated limit on the packaging which is 420F. I'll start doing the same. Thanks!
Have you had any luck with this? I'm scared of a ruined pizza because of burned parchment paper, or worse, the parchment leaking chemicals into my food
my mom will love this
Nice cooking. Beautiful presentation. Very Professional.
These pizza videos are amazing.
Looks like a great recipe!
This is the best looking gluten free pizza demo that I’ve ever seen. Thank you so much 🍕❤️
agreed, outstanding job
I really like your pizza sauce recipe! It’s now my go-to as well.
It's so good! Thanks for trying
Sir!!.....You need a medal. My wife just tested my first wheat free pizza and she loved it. Thank u!
i love this vid! and u developing the perfect gluten free pizza for ur wife is so sweet💗 found a new comfort channel :D oot but ur wife is so pretty!