How to Make Gluten-Free Pizza That Doesn't Suck

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✉️ Start Making Restaurant-Quality Pizza in Just 3 Minutes a Week charlieandersoncooking.ck.pag...
🍕 Discover The Dough Handling Secrets To Make Perfect Pizza EVERY Time
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🔪 EQUIPMENT AND INGREDIENTS USED IN THIS VIDEO
Caputo Gluten-Free Flour: amzn.to/3IGK0yA
Bob's Red Mill Gluten-Free Flour: amzn.to/3IJMv36
King Arthur 1:1 Gluten-Free Flour: amzn.to/3TziB85
King Arthur Gluten-Free Pizza Flour: amzn.to/48W4uOH
BAKING STEELS (Get 10% Off Using the Code "CHARLIE10"):
Baking Steel Pro: bakingsteel.com/products/baki...
Original Baking Steel (more affordable alternative to Baking Steel Pro): bakingsteel.com/products/baki...
Wooden Pizza Peel (mine is 16"x18"x26") : amzn.to/3BgNpkj
Deli Containers: amzn.to/4a006Qc
💻 VIEW THE FINAL RECIPE ON MY WEBSITE
www.charlieandersoncooking.co...
Written and Filmed by: Charlie Anderson
Edited by: Van Clements and Charlie Anderson
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!

[@davidhalldurham]

You're getting married?!?! Congratulations, buddy! Very happy for you.

[@CharlieAndersonCooking]

Thank you!!

[@danf9697]

Your king arthur gluten free 00 pizza flour dough is way off. Following the recipie on the back of the package will yeild dough that doubles in size and has a considerable amount of air bubbles. I think it was an unfair comparison against the caputo. Since gluten free doughs preform different then regular flour its cruicial to follow the recomended weight measurments provided on the package. It states on the bag to increase hydration by 50% when using traditional dough recipies. The recipie they provide is 122% water, 2.5% salt, 2.5% yeast, 5.5% sugar, 5.5% oil.

[@NickCombs]

Baking soda (which is in baking powder) makes the dough more alkaline, and that is what's causing the increased browning. You can definitely use it to get leopard spotting by relying less on baking and more on the broiler. You don't have to since you've landed on a good solution. But if you plan to experiment some more, that's something to try.

[@rasgotiriebud]

When you said you doubted you can make anything better than whats around already, I disagree. You have a knack for resaerching and figuring things out by trial and error. I have no doubt you would succeed in making a better blend or equal if you chose to!

[@ChefChrisDay]

As much as I appreciate that sentiment, I respectfully disagree. Although admittedly, Charlie is probably one of the most methodical and detail oriented KZbin food pizza gurus, The flower blends that he bought have been scientifically created to in theory achieve a particular result. I think it would probably take upwards of 6 months for him to do something that as he said somebody has already achieved in a way that he's most happy with. I've contemplated doing the same thing and I've had the same thoughts run through my mind. Why would I bother trying to repeat replicate or better process when somebody smarter than I am is already achieved a consistent result that produces what I want.

[@zay-lias]

Oh shit! You getting married?? Congratulations!! Much love and keep them coming wherever you can ❤❤

[@CharlieAndersonCooking]

Thank you!!

[@SamBrickell]

That was hilarious when the squirrel was running around your kitchen! 😂

[@simonchesney3911]

my mom has celiac disease, so thank you for testing out these flours! im going to give this a shot so she can have pizza again

[@jonbranden]

Caputo is definitely the best I’ve found. Tips and tricks that I got from a few KZbin videos: ferment wrapped in plastic wrap to trap as much air as possible. For the browning: parbake, top, then paint the crust with olive oil before the final high temp bake. You can even use a kitchen torch to finish off once it comes out for real char.

[@jasonschneider9681]

New to pizza making. Just tried this using your recipe. Didn't think it would turn out, as the dough was pretty wet. Came out incredible! Great flavor and texture. Thanks!

[@toobwatcher500]

I COMMENTED ON ONE OF YOUR LAST PIZZA VIDEOS ABOUT MAKING GF PIZZA AND YOU FOLLOWED THROUGH, I AM SO EXCITED TO COPY THIS THANK YOUUUUUUUUUUU!

[@PeterHebert]

The video you referenced from America’s Test Kitchen had a build your own flour blend recipe that I found is the best gluten free pizza recipe I’ve tried

[@stevenfarwell8331]

Thanks for doing this. I have IBS and its nice to have more options. I have also found that adding sourdough starter to a normal wheat dough makes it completely fine for me to digest.

[@Ecohen52784]

Great Video, Thank You my friend. I find using cornmeal to coat the Caputo dough before stretching helps with browning🙏💕🍷🇮🇹

[@eyeofbass]

Thanks for running these experiments. This is how we improve. Trial and error.

[@Photor93]

When thinking about the inverse square law you could potentially get a little less even browning if you moved the steel as close as you could to the broilers. The closer your pizza is to the heat source, the greater the differences in temperatures between two spots, such as a low and high point on the crust.

[@chrisa2657]

THANKS FOR DOING THIS!! I have a buncha friends who can't eat gluten so this is a huge help

[@kuhliloach8842]

thanks so much for this. I would also love a video on the topic of amazing baked crusts with garlic dipped into sauce. This is my latest craze and it's just amazing, and has no cheese.

[@VincentMcmanus.]

I have a weird thought. If the goal is to get rid of gluten, because some people are allergic to it, what would happen if we replaced the gluten with another protein that people with celiac disease can digest properly? Would that help to improve the texture of the dough?

[@Missin44]

I saw you had a pizza making course, is it downloadable or streaming only?

[@sandhill9313]

As always a job well done, thanks!

[@bob-rogers]

I'm gluten free. I add 2 Tablespoons of teff flour to give the dough some color. I was in Rome in 2022 and went to a restaurant that specializes in gluten free pizza and it was really good. I don't think many people would be able to figure out it was GF if you didn't tell them. I'd love to know how they make them.

[@THEREALDATALORD]

Dude, loved this video. Great content and that music choice was sick.

[@evh347]

The link on your website that attempts to connect to your Amazon affiliate store is broken.

[@OverloadVA]

Was that the same song that Settled used for McTile?

[@lowellhall7927]

You should try einkhorn four, it’s the most digestible wheat for people with gluten sensitivity and tastes great

[@GrashUriza]

I'd love to see you try fathead amd other cheese based crusts. ... I've used shredded store brand cheese to make a crust in the oven that I topped off and enjoyed.

[@kylelitwack]

I have found I prefer a cauliflower crust over a gluten free flour crust. It's not the same but imo the flavor and texture is better.

[@haircutdeluxe]

I agree with this. Gluten free people too often try to make fake bread instead of using another food to accomplish the same goal. You can buy very decent par-cooked cauliflower crusts too through a restaurant supplier and just top them yourself.

[@turnondatuna]

have you thought of parbaking with the sauce on ? you might not have to shape the edges at all like that, and still no risk of overcooking the cheese

[@cardinalsbaseballclassics]

If you want a REAL challenge, try making a New York Style pizza with Better Batter Artisan Blend flour. I'm allergic to corn AND gluten, and that's the only gluten free flour mix I have found that is completely corn free.

[@boxfan6656]

I've had success making a keto crust with approx 80% almond flour + 20% wheat gluten. It's not very popular with the gluten-free crowd - which is very much the USA now.

[@SethsTable]

Charlie, this video is awesome. I have a slightly different goal- making an affordable gf crust. Caputo flour is like $0.50/oz- I may as well buy a frozen gf pizza which is about $0.58/oz. Whereas King Arthur GF AP flour is $0.08/oz. Would love to know any tips to advance that recipe further!

[@CharlieAndersonCooking]

Ah yeah that’s a good point! I think I’ll test that soon. For now though, I think if you use my final recipe from this video but replace the Caputo with King Arthur, it would still turn out well!

[@SethsTable]

Thanks! I think I’ll give it a shot this week.

[@amarinofranca6181]

Good to see people trying to develop gluten-free recipes but it's very difficult! I have spent 3 years developing my own blend of flours and my method for making pizza and breads and I feel I've been very sucessful. My girlfriend is celiac and it's so difficult to live with it. If you want a recipe to share with people let DM me. Of course I want no money or fame or anything to be honest, I just think it's very important to share this because intolerant people and celiacs deserve it! It's very much possible to do great pizzas without the hassle of spreading them that carefully and with final results resembling "normal" pizza very very very closely.

[@jeffreyrivers1983]

Why did we go from a larger like container to a smaller container??

[@sailorjohnboy2325]

I would add diastatic malt to help it brown better

[@genebertman]

What about New Haven pizza? Any thoughts?

[@ellieanderson2602]

I’ve been waiting for a GF pizza video from you, thank you for the experimentation and detailed explanation, as always!!!

[@juanakogutek3355]

adding xantan gum helps for making gluten free bread.

[@DKTD23]

Can't go wrong with any Caputo products it seems like

[@asddsa-dy4ne]

Is gluten even causing any issues? People have eaten bread for more then a century.

[@scaleartsg]

introduce to us mrs Anderson soon

[@JohnnyCashavetes]

I wonder if 80/20 Caputo/Bob's would combine to make the Caputo a little chewier, without it being the pancake batter of pure Bob's.

[@Firechill]

haven’t even watched the vid yet, but already know it will be a blast

[@helpineedwater8192]

carti 🔥

[@dgfhfgh]

now make pizza without flour

[@RadioactiveLobster]

Local place near me makes a great cauliflower crust pizza. If I don't want a normal crust, that's what I usually go with.

[@kylelitwack]

It is better than any of this type imo.

[@chefsword1]

What about toasting a portion of the gf flour for a richer taste.

[@CharlieAndersonCooking]

Interesting, I hadn’t thought of that but it’s a good idea! That would be fun to try with regular flour as well

[@aaaaaaxaaaaaa]

Can you do one with NON carb alternatives. Like an all chicken or sausage (like lou malantis does) as a pizza base.

[@musamustafa3390]

You gotta use boars head low moisture mozzarella cheese from fresh thyme

[@OneKeyRep]

lol...quite the breadcrumb to find you on YT 😂 anyways hi 👋 Charlie! found you thru searching Leap options trading and noticed you haven't uploaded for a year now...😢 So can i ask here about your thoughts on Tesla currently today? as im abit confused between PMCC and Leaps? are they the same thing? And also with Tesla the way it is at the moment, is it better to use a CSP or pmcc or Leaps? and when i sell the option when it runs up do i sell a call option 🤔 to make profits monthly ❤ will definitely buy you 🍕 pizzas if i trade well on tesla 😂🎉

[@zimmejoc]

If wheat in the presence of water makes gluten, and if we use vodka to hydrate our flour, then won’t the result be gluten free? It works for pie crusts. Why not pizza crusts?

[@kylelitwack]

Gluten is in wheat flour regardless of other ingredients. It's not about making it not stretchy, it's about not having it at all.

[@zimmejoc]

@@kylelitwack J. Kenji Lopez Alt, Alton Brown, and the folks at America's Test Kitchen all agree that wheat has gliadin and glutenin and these proteins do not become gluten until water is added. That's the logic behind using alcohol to hydrate flour for pie crusts as I mention. I was wondering had anybody actually tested alcohol hydrated flour to see how much gluten it does (or doesn't) have? From there does the proof of the alcohol have an effect? Vodka isn't 100% alcohol, but something like pure grain alcohol is. I'm not a food scientist researcher and therefore am not equipped to test the gluten forming properties of non-water flour hydrators. Alton Brown, in an unscientific demonstration, used alcohol and flour and showed that the resultant mix had none of the stretchiness that gluten delivers, but as you say, it is about attaining no gluten, not the lack of stretchiness. However, I think it would make for an interesting video premise that if stretchiness means gluten, does no stretchiness mean no gluten? You cannot immediately assume that is true. If P then Q is not the same as if not P then not Q. Of course by the time I think of something like this, I'm sure folks much smarter than I have also thought of this and if all it takes to make a gluten free pizza crust is to use regular flour and PGA, that video would have been released years ago.

[@diggyj8874]

🍕

[@skyem5250]

I'm allergic to food that don't contain gluten

[@deankaprolet3994]

Just getting a good European flour can alleviate a lot of gluten issues supposedly. Ait of extras in ours here

[@jordanfish]

This is nonsense.

[@skyem5250]

bruhhhh why you doing a sponsorship for betterhelp, that company is shady as fuck... i mean i know you've taken some other shady sponsorships but this one has gotten a lot of publicity...

[@Splick_yeah]

Hi

[@research1586]

WHY W H Y W. H. Y W. H. Y

[@fuckyouyotube]

2:50 Your refrigerator is so powerful it shrinks plastic containers! :O