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 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!!!!❤❤❤❤

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!

@allisonbrown8613

2 жыл бұрын

100 %

@RedboRF

2 жыл бұрын

you CAN eat gluten

@define8866

2 жыл бұрын

@@RedboRF ?? People are literally allergic to gluten.For example if I eat gluten i get skin rash

@RedboRF

2 жыл бұрын

@@define8866 Ive never seen one in my life, gluten is a simple protein.

@SebDoesMedia

2 жыл бұрын

@@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!

Haha love seeing you guys dance together. Can't wait to try this out!

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.

@Robert-xn3dc

Жыл бұрын

How do you make dough softer? 😅

@georgiawild4332

Жыл бұрын

@@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."

@Liasos88

Жыл бұрын

@@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.

@prapanthebachelorette6803

8 ай бұрын

Interesting to try out, thanks ☺️

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!

@BrianLagerstrom

2 жыл бұрын

Thanks Mason!

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!

"This is my wife Lauren" Thanks for not confusing us more 😆

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!

Love the dance-off at the end. Looks good. Will give it a try tonight. Thanks for sharing.

@BrianLagerstrom

2 жыл бұрын

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 KZread 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? 🙏🙏🙏

@BrianLagerstrom

2 жыл бұрын

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!

@mattszostak

Жыл бұрын

@@BrianLagerstrom second vote for Lorn's GF playlist. How busy can she be? 😉

Fabulous techniques. Thanks for all the testing!

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!

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.

Your channel absolutely EXCELS in providing information regarding ingredients, quantities etc You say, show & caption the EXACT information we viewers need 👍🏼

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.

@BrianLagerstrom

2 жыл бұрын

Thanks for being here, thanks for watching Adrienne

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

@BrianLagerstrom

2 жыл бұрын

Thanks for watching!

YES! Thank you so much! Definitely trying this recipe.

great to see you two together, such fun.

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.

Thank you so much-been waiting for this 💙

This is just what I am looking for! Awesome thanks, I will be trying this ASAP

This looks insanely easy and delicious! Can't wait to try

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!

YES! Thank you. I can’t wait to try this!!!

You are the man of mad skills in the kitchen! That last little tip, genius.

I can’t believe I didn’t find this recipe till now. I will be making it soon. Thank you both!

OH MY GOSH IVE BEEN WAITING A YEAR FOR YOU TO MAKE THIS VIDEO!!!! Thank you so much ❤️

Excited to share and try this!!

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! ❤️🍕

@BrianLagerstrom

2 жыл бұрын

Thanks for watching!

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.

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.

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!😆

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

Looks like an amazing recipe! Also the ending of you two dancing was really wholesome.

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!

@BrianLagerstrom

2 жыл бұрын

Thanks very much

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.

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!

Wow. amazing amount of information and detail. Thank you.

Love it! You guys are fantastic ❤️

This is what I've been looking for!!! Thank you Brian 🙏

I absolutely love your vids! If you ever run out of ideas I would love to see a cauliflower pizza crust. 😊

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!

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.

Half my family is celiacs. Made this tonight and I’m a hero. Thanks so much for the recipe! Keep up the great work.

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!

Enjoyed the bow to the 'pep, defo gonna start doing this

I'm so glad to hear this funny music being used again!

Oh, awesome. I love making pizzas for friends and have a couple that are gluten free and I haven't found a really good alternative yet. Excited to see what they think of this!

Thanks 👍 always looking for gluten free recipes for my hubby and daughter. Many thanks!! 👍👍👍

The happy dance at the end of the video…priceless I will try the recipe, thanks for sharing it!

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.

Thank you very much from Romania! My daughter in law was diagnosed a week ago with celiac disease. We will definitely try it.

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)

Brian, you’re such a sweet hubby for making the best pizza your beautiful wife can eat! 👍🏻❤️ it looks amazing!

Great job Brian!! That pizza looks amazing and is just what I was looking for. I have been using the KA 1:1 Gluten Free flour with much success for several months now. Would this cook well in your Ooni Pro or would the dough not survive all of the movement (to the peel, then to the oven, then the rotations during the cook)?

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!

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.

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!

Great episode!

Bri, you're definitely my absolute fav Chef!!! Yummy! I'm not gluten intolerant but love everything you make.

Great recipe! My wife often bakes gluten free and this was the one recipe missing. I've ate pizza all weekend. Thanks!

Love your work

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.

Great video as always Brian! Question: would you use this GF dough style in a Lloyd's pizza pan, and would you have any advice on how to bake it? I have tried using your 'Sheet Pan 2.0' dough recipe - swapped out with GF flour - in the Lloyd's pan. I pre-baked the crust for about 10 mins and then went back in with all of the toppings. I'm not above experimenting on my own, but would really appreciate your insight and expertise. Thank you!

This was really so good and easy to make:) Best GFree ive had!!!!

This is the best looking gluten free pizza demo that I’ve ever seen. Thank you so much 🍕❤️

@kl8132

2 жыл бұрын

agreed, outstanding job

Very nice indeed, I am gonna make someone really happy this weekend! Thank you.

Looks d-licious! And I'm def on team More-Lorn-in-vids. You two are adorable.

@BrianLagerstrom

2 жыл бұрын

I AGREEE MORE LORN! Thanks for watching

Thank you for replying to my comments, it's great to have a local chef that has the same resources as me.

thank you for posting this!! great to see gluten free recipes outside the typical gluten free channels!

thank you for sharing this recipe

Looks so good. I’m going to try this… eventually lol. Those cookies look tempting too

Diagnosed with celiac disease back in October, super excited to try this out!

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

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!

@eduardochavacano

2 жыл бұрын

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.

@daviddebeuckeleer7628

2 жыл бұрын

@@eduardochavacano weird place to comment this. Some people actually can't eat gluten because of allergies or celiacs.

@Breakonthru210

2 жыл бұрын

@@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?

@gigelpescaru3917

2 жыл бұрын

@@daviddebeuckeleer7628 There is no such thing as a gluten allergy

@daviddebeuckeleer7628

2 жыл бұрын

@@gigelpescaru3917 a wheat allergy

So adorable seeing Lauren join in on the dancing at the end. I'm not GF, so I probably won't make this for myself anytime soon, but if I ever have a GF guest, I'm gonna remember this one

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!

I've been working on GF pizza for years. I make a crust from rice flour, tapioca starch, and baking powder. A little teff flour gives it some color. I use a lower oven setting 400F. I start with more liquid in the dough, which makes it more of a batter. I put the batter on a greased pan. Gravity makes it uniform and round. I put the pan on the hot stone for several minutes to partly cook the dough. Then I pull that out, transfer it to my cornmeal treated peel, sauce, top, and back in the oven to finish directly on the stone. My crust comes out a little thicker and chewier, but still crispy on the bottom. I might try parchment next time. That looks like a good idea.

Hey Brian. I love the channel and can't wait to see it explode in size. You got a great thing going here and I have learned a lot watching. Can't wait to see what you teach us next

@BrianLagerstrom

2 жыл бұрын

Thanks, Andrew! I appreciate that!

Awesome. I was curious about what Lorn eats on pizza night. Not at all GF, but I think I might give this a try. Looks like a huge step up from the cauliflower-pizza-crust I attempted a few years back.

Reminds me of my comment on the Q&A Vid. Very nice recipe and idea!

My wife loved this pizza! Thank you!!

DOPE! Thank you for this! Ever tried this recipe in the Ooni? Any adjustments?

That’s a good looking pizza! My sister has celiac so we try to cook gluten free at family dinners. We bought Krusteaz last time we did pizza and it was really good. There’s two types of gluten free flour. One to one is for quick breads and there’s another all purpose for yeast breads. The krusteaz all purpose says it’s specifically for yeast bread. I will have to give your gluten free pizza a try!

The internet speaks and the Lagerstroms deliver…pizza!

I really like your pizza sauce recipe! It’s now my go-to as well.

@BrianLagerstrom

2 жыл бұрын

It's so good! Thanks for trying

Thank you for showing this pizza.

My daughter and I have Celiac. Not even sure how YT recommended this vid but I’m glad it did! Will be testing this out tomorrow probably!!

Ooh - this is exciting. Friday is pizza night around here. I've been getting better, but these tips for cooking the GF pie will be CLUTCH

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!

@sleepyhead7391

Жыл бұрын

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

Extremely good job!

I don't gf but I'm considering it for the love of the pie. Nice work! I bet you could freeze them after bake 1 and have a next level freezer pie on tap for a future meal ready after that second bake.

@BrianLagerstrom

2 жыл бұрын

🙏🙏😛😛🤙🏻🤙🏻🤙🏻

Thank you! 😊

Hey thanks for all the great pizza videos! I’ve started looking into getting all the utensils for making pizza. Is the 12” wooden pizza peel big enough or would you recommend going up in size. I noticed you have a bigger one.

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!)

Dude. Yes. This looks great!

Hey so i found i like to take this dough and put it is a oiled up cast iron pan and get the cheese all the way to edges. makes a really crisp edge of caramelized cheese and dough around it.