How to Make the World’s Best GLUTEN FREE PIZZA CRUST Recipe | gf explorers

🍕 Oh, gluten free pizza, you started this journey for us. Pizza was the reason Rich and I, two non-bakers became bakers. We loved pizza so much and there weren’t any premade gluten free crusts or gluten free mixes that came close to the conventional pizza I used to love and Rich could love as much as the real thing. So, we decided to create our own gluten free pizza crust.
Seven years later, we are sharing the recipe with you. This updated and improved recipe is even better than the version we baked when we won the International Pizza Challenge in 2016. It has been perfected for home baking and we hope you and your family enjoy it as much as we do.
Our gluten free pizza crust is crispy on the outside, chewy on the inside with a bready, yeasty flavor. It can stand up to high heat and you can even do the final bake in a pizza oven!
This recipe makes 4 crusts. You can make two for dinner and freeze the other two for later. Or, if you’re really hungry or have a larger family, eat them all for dinner!
Remember that altitude and humidity affect any baking so you may need a bit more water, or more or less bake time.
If you have any questions about the pizza crust-making process, please message me and I will respond within 24 hours: gfexplorers.com/makingpizza/
And, for pizza topping ideas, be sure to check out our Pizza Toppings Matrix (gfexplorers.com/pizza-topping...) and our Homemade Pizza Sauce Recipe: • Quick, Easy & Deliciou...
🍕 Full Recipe for Gluten Free Pizza Crust: gfexplorers.com/gluten-free-d...
Chapters
0:00 Intro
0:12 World’s Best Pizza Title
1:08 Why is our gluten free pizza crust different?
2:04 Ingredients
3:12 The water is critical
4:25 Yeast, activate!
5:30 Mixing
6:47 Dough texture
8:13 First proof (rise)
9:02 Making circles for forming
10:22 Scooping the dough
12:42 The pizza crust forming process
17:17 Second Proof (rise)
17:29 Into the oven
17:40 Why parbaking is important
19:00 Out of the oven
19:42 How to tell if the parbaked crust is ready
20:22 Topping the crust and making a pizza
23:02 Eating the finished pizza!!
25:18 Outtakes!
👩‍🍳 👨‍🍳 We’re Victoria and Rich, and we live, work, cook, and adventure full-time in a fifth-wheel RV as we travel the country. Join us on our delicious journey! 🚐
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#glutenfreepizza #glutenfree #glutenfreerecipes #glutenfreeeats #glutenfreeliving #glutenfreedairyfree #glutenfreefood #glutenfreecooking #dairyfreerecipes #dairyfreeglutenfree #dairyfreeglutenfreerecipes #gfexplorers

[@gfexplorers]

Making your own pizza crust is a bit of work but it is definitely worth it! Having a frozen GF crust in your freezer whenever you want pizza is priceless!

[@MsChiku]

Thank for your detailed GF pizza recipe. I enjoyed how realistic you were.😍👍🏽

[@gfexplorers]

Thank you so much!!!

[@autumnsky8647]

Thank you! Must try

[@gfexplorers]

You are very welcome!!!

[@spicesenses]

OMG .. thanks a zillion times for this recipe. Gluten Free Pizzas ❤️❤️

[@gfexplorers]

You are so very welcome!!! Let me how your turns out!

[@kaharchis48]

I have my favorite recipe but I’m Going to give this a try… looks delicious.

[@gfexplorers]

Thanks, Christina! Let me know how you like it.

[@estrellamoon1346]

What is your favorite recipe?

[@L_o_u_i_s]

Just made this with brow rice flour and its the best gf pizza I have ever had. So all the people asking about brown rice flour I can say it turned out very good. I also did a few other things differently. I used ghee instead of the sunflower oil, whole eggs instead of just egg whites ( I hate throwing away the yellow ), regular milk powder instead of the soy milk powder and Tonic water ( I had some due to be used ).

[@gfexplorers]

Yes! You did exactly what I always hope for: experiment and do it your way! Bravo!!! This makes me so happy!!! You did not find the crust to be too heavy with the ghee and whole eggs?

[@L_o_u_i_s]

@@gfexplorers I'm not sure how the ghee would make it heavier than the oil? I was wondering about the egg yoke though, but since the recipe wasn't made with whipping the egg whites into a foam I didn't think it would make much of a difference. The hardest part is shaping the dough but that will come with practice. The second one was already much nicer than the first one. There are other few experiments I will do the next few times.. adding 1-2 tablespoon of coconut flower for a subtle coconut flavor, I might try with oats as well.. have you experimented with other flours? I will probably try with 7 up also at some point ;)

[@gfexplorers]

@@L_o_u_i_s I love your ideas!! I developed this recipe for over a year trying many different flours and combinations of ingredients. My goal was to create a pizza crust that mimic traditional crusts as close as possible. That was MY flavor profile I was going for and others' tastes may be different. It makes me happy that my recipe can serve as a base for everyone's different likes.

[@L_o_u_i_s]

@@gfexplorers you did a lot of things right with this recipe. thanks for sharing! This will now be my goto recipe for pizza crust. Before that I was using a "Pão de queijo" recipe to make my pizza gf but that's a lot of calories and expensive to make..

[@gfexplorers]

@@L_o_u_i_s Thanks for making my day!!!

[@TheSillyKitchenwithSylvia]

That looks like a great pizza

[@gfexplorers]

Thank you so much!!

[@DEIYIAN]

That would work nice in a pan... I'll give it a go.

[@gfexplorers]

Thanks for watching and commenting!

[@user-fc3mi1li2r]

Great instructions for one new to cooking/baking ANYTHING !!! I’m vegan so I would be substituting eggs for flaxseed meal. Thanks 😎

[@gfexplorers]

Thank you and thanks for watching and commenting!!

[@stevenholton438]

Great technique! Looks like this could be learned by rote and repeated easily.

[@gfexplorers]

Thank you and yes it can. I have taught many!

[@johnathansawyer8736]

Thanks so much for this! I have spent 5 years building a wood fired outdoor pizza oven and am in love with it, but I have a bunch of friends that are gluten free. Do you know how long ahead of time I can par-bake the crusts? could I do it the day before and put them in the fridge or will that dry them out? thanks again!

[@gfexplorers]

Oh, a wood-fired pizza oven in your back yard, how amazing!! Overnight in the fridge should be fine. Depending on the temp of your oven, cooking from frozen can work better. You may want to experiment and see which method works best for your oven. Enjoy!!

[@johnathansawyer8736]

@@gfexplorers it has been a blast to cook with. Thanks!

[@cyndeem55]

This recipe looks wonderful! I plan to try it as soon as the weather cools off and I can run my oven. Quick question tho - since my family is gluten free but not dairy free, can I use regular powdered milk (which I already have) instead of the powdered soy milk in the crust recipe? BTW, your Kofta Kabobs with Lemony Orzo is on the menu to try this week.

[@gfexplorers]

Thanks for you comment! Yes, you can use milk powder instead of soy milk powder. Let me know how you like the Kabobs!!

[@cyndeem55]

@@gfexplorers I just realized that I have brown rice flour, not white. Have you tried this recipe with the brown rice flour instead?

[@gfexplorers]

No, and I don't recommend it. The white rice flour is going to mimic conventional pizza crust much more closely and I find brown rice flour to be more dense, so not a good addition.

[@amandagieske6161]

What do you do with the other crusts from the batch? Can you freeze them and use later?

[@gfexplorers]

Yes, you can freeze them for up to 3 months and use when you want to make a pizza. You don't even need to thaw the crust, just top frozen and bake at 400 degrees for 15 or so minutes.

[@kaharchis48]

I’m going to try this recipe soon but I currently have a favorite that I make. I bought some metal pizza pans at my local $ store. I’ll bake up the crusts, let cool and basically make a cheese pizza. (Grandsons pizza of choice) Then I wrap it in cling wrap and freeze. When it’s time to bake, I’ll add the toppings of choice for that day then toss them in the oven. I always have pizzas in the freezer.

[@user-os9bs5pv4p]

At the end of the video you said you had a pizza mix you sell but I couldn’t find it anywhere on your website. Where can I get it please….

[@gfexplorers]

We don't sell the mixes anymore, sorry!! The mix was all the dry ingredients you find in this recipe.

[@lynneb.3935]

Do you think omitting the sugar would be ok? My son has celiac and also can't have sugar due to a skin disorder. Also, I just noticed in your recipe you say to use active dry yeast, not instant. Have you tried this with dry yeast? I have a huge jar of dry yeast, and hate to buy more than I need.

[@gfexplorers]

The sugar is there for the yeast to feed off of so I am not sure. Can he do honey or a stevia or monk fruit? Those may work.

[@sarangeonew]

You should be fine leaving the sugar out, it helps the yeast activate because it feeds it but it’s not absolutely necessary (at least in normal baking). Most bread recipes dont use any sugar and the yeast works fine.

[@evabird673]

Can I substitute whole eggs for egg whites @ the same proportions? Would that be something that would screw up your recipe?

[@gfexplorers]

I have never done that so I can't say what it will do. From a protein content perspective, it would work. From a flavor and texture perspective, not sure. If you do replace the egg whites with whole egg, please let me know how it turned out. Thanks for watching and commenting!!

[@goodman854]

I attmpted this and it was WAY to wet to work with. I have the same mixer. How do I fix this? Less water I gusse next time? Add flower? Rerise?

[@gfexplorers]

Thanks for your comment. Yes, use less water next time. Are you in a humid or dry climate?

[@jojo4753]

What can I use in place of egg white? I’m allergic.

[@gfexplorers]

You can try using egg replacer. Follow the instructions on the package. You may need to reduce the amount of water you use though.

[@loismaruna7564]

I am allergic to say so would have to substitute!

[@gfexplorers]

If you can tolerate dairy, milk powder can be substituted for the soy milk powder. Or, you can use oat milk powder or another plant-based powder.

[@Zamal512]

Thank you, I will try it but changing the soy powder for sth. else because there is none here.

[@gfexplorers]

If you can tolerate dairy, use milk powder instead.

[@Zamal512]

@@gfexplorers Yes, thank you

[@christinaeberhardt4080]

That looks fantastic! I just went gluten free and I am wondering if it's possible to make this with an egg and xantham gum substitute? I'm allergic to both :(

[@gfexplorers]

Xanthan gum can be substituted with psyllium husk or agar agar. The egg is a bit more difficult. You can try egg replacer. There is 130 grams of egg whites in the recipe which would be about 4 1/2 eggs (whites only). Use that to calculate how much egg replacer you need. If you don't use at least 130g of water in the egg replacer blend, make up the rest of the liquid with water. The balance between wet and dry ingredients is important to maintain. If you can tolerate dairy, you may also want to try to replace half the egg whites with whole milk. Please let me know how it turns out!

[@lindafthompson]

3 minutes makes my water boil so I had to put it in a cold water bowl to cool down. Seems like 1 minute would work?

[@gfexplorers]

Yes, every microwave will be different so do what works to get the water to 110 degrees. Your baking and proofing times may be different as well. Atmosphere is huge component in baking.

[@goquiltingyoutub1000]

Love your video but can’t find recipe. Pls help

[@gfexplorers]

Thanks! The link is in the description under the video and here it is: gfexplorers.com/gluten-free-dairy-free-pizza-crust-recipe/

[@goquiltingyoutub1000]

@@gfexplorers thx you. Where do u use gelatin in this crust?? I only use my iPhone snd the “in the description above” never shows 😫

[@gfexplorers]

On iPhone, when you are watching the video, click on the title of the video and the description panel will slide down. I use gelatin for the much-needed protein it brings. Much of GF yeast -risen baking is focused on replacing the proteins that wheat flour brings to baking.

[@raqueleherrera7176]

I wish the recipe portion is for two crusts and four crusts are too much especially for a smaller family and for beginners is a bit too complicated.

[@gfexplorers]

Thanks for your comment. You can split the recipe in half for two crusts. Or, make four and freeze them for later use. They will freeze for up to 6 months.

[@johnyannelli2480]

Do u have pastes recipe?

[@gfexplorers]

Do you mean pasta recipes? No, we have not created any of those just yet.

[@johnyannelli2480]

@@gfexplorers can’t wait til u try. Dying out here with horrible gluten free crap, overpriced dry as concrete food. I can’t wait to try ur pizza recipe. I really can’t. I’m Italian, obviously and diagnosed with celiac disease 10 years ago. Can’t think of a worse diagnosis when I love food. Pasta is hideous, I have tried extensively to make, hone made better than anything I’ve found online but still missing texture and flavor. I’m praying ur pizza dough recipe is good. 99% of what is out there and on you tube is nonsense, people who never experienced a NY pizza, bagel or pasta. Thank u for responding, as u can tell, I am a frustrated patient. Next we can talk about traveling and trying to survive gluten free, it sucks!

[@gfexplorers]

I know your pain and frustration. I lived for seven years gluten-free and eating the cardboard-concrete-like options that were available at the time. Then I met Rich and we decided to try our hand at making our own pizza crust. Our mission was to create a crust that I would love and had the taste and texture of what I remembered, and since he has no eating restrictions, one that he would love and never feel like he was eating a gluten-free version. I hope you love the crust as much as we do and please let me know how you like it!!!

[@raqueleherrera7176]

Unfortunately I cannot have soy and I hope some day you can find a good substitute for soy milk otherwise everything else sounds great! Thank you!

[@gfexplorers]

Can you tolerate dairy? Oat milk powder would work, too: amzn.to/3strKUU

[@Fed-upCanadian]

Dang I got a gf all purpose mix that already has the gum it's complicated to find something GF that doesn't need a bunch of stuff

[@gfexplorers]

To replicate conventional as close as possible, is complicated. I went five years GF before I started to bake for that reason. But it's so worth it!

[@loismaruna7564]

Can you use brown rice flour, rice flour not so good for you!

[@gfexplorers]

The goal was to replicate traditional pizza crust as close as possible so brown rice flour would take in a completely different direction. I am not saying you can't use it but I cannot guaranteed the outcome would be the same.

[@v_hummingbird3863]

I tried making this pizza and the pizza dough looked nothing to what you had. Is the ingredients amount listed correct?

[@gfexplorers]

Yes it is. Describe to me what your dough looked like and I may be able to figure out what went wrong.

[@v_hummingbird3863]

The dough was not solid but very wet. I was looking forward to making this pizza but couldn’t even pass the stage of pressing down the dough onto a pan that is how wet it was.

[@gfexplorers]

@@v_hummingbird3863 Depending on the humidity level, you may need less water, about 1/2 to 1/2 less. Double check your ingredient measures, too. If you want to send me a photo of the dough, that would help me figure it out. Email me at [e-mail]

[@v_hummingbird3863]

I will make it again and see how it turns out. I really want this to work. Will keep you posted.

[@gfexplorers]

@@v_hummingbird3863 Yes, please do. And don't hesitate to reach out via email when you are making it. I am typically always near a device!!

[@robford3211]

Pizza that not made in Italy can’t be worlds best even if it’s worlds best outside of Italy.

[@gfexplorers]

Considering I competed against seasoned Pizzaiolos from Italy, I don't everyone shares your opinion.

[@SuzetteG316]

Oh for crying out loud. People like you make the rest of us either roll our eyes or laugh uproariously at your pompousness . In this case, I'm betting most folks did both.

[@joykossivas3863]

Too complex, not for me

[@gfexplorers]

Yes, it is a bit complex. Thanks for your comment.

[@SuzetteG316]

Your loss for being lazy.

[@joykossivas3863]

@@SuzetteG316 Oh wow, insulting strangers, you know nothing about.

[@GOF313]

One bite you know the rule, its spongy with no crust and its like chewing on a tyre... 2.9. Don't buy it.

[@gfexplorers]

Yes, spongy GF anything is not good!

[@GOF313]

@@gfexplorers Lol I'm just joking though (parody of Dave Portnoy). I eat it regardless because I have the dietary need to avoid gluten. It looks fairly good.

[@gfexplorers]

@@GOF313 My goal is to always mimic conventional baked items as close as possible. I hate spongy bread, pizza crust, etc. It's an ongoing challenge!

[@GOF313]

@@gfexplorers I think its always going to be difficult until some sort of brand new ingredient changes the game lol. Regardless I've tried my fair share of GF pizzas and there have been some very good ones. Zizzi's is one in particular that stood out for me if you ever get a chance to try one of theirs.

[@gfexplorers]

@@GOF313 Where do I find Zizzi's?

[@bigdickpornsuperstar]

Why is this so complicated? Pizza dough should be 3 ingredients, PERIOD! Why doesn't someone come up with an appropriate AP flour substitute to use instead of everyone having their own specific combination of impossible to find ingredients? *I am sick of not having baked items in my life anymore!!!* And the gluten-free choices SUCK! Why do all gluten free breads have the texture of a dense sourdough? Why are all gluten free baked goods gummy or gelatinous? Why does home baking with wheat flour substitutes require twice as long in the oven and still not completely cook it though to the center? And why does all this stuff cost 10 times as much as the gluten products they replace?

[@gfexplorers]

I am sorry you are frustrated. I have been gluten-free for 15 years and have experienced the same frustration. The protein in wheat flour is magical and gluten-free flours just can't do what wheat flour can. That is why so many ingredients and a specialized process is needed to replicate it. Not all breads are dense. Not all baked goods are gummy. And not all gluten-free baking does not cook through. It's a commitment to create delicious gluten-free baked goods that rival their wheat counterpoints. I have been working at this for seven years. It's a labor of love. I can say, now that I bake all my own pizza crusts and breads, I don't feel like I am missing ANYTHING! The reason gluten-free costs so much more is the number of ingredients, the need for a dedicated baking facility, the extra time and energy it takes to actually make the products, and the market share is much smaller making scaling and creating a profit very difficult. Many local producers create delicious products but scaling to provide the products nationally, or even regionally, is a huge undertaking, that usually ends in failure. I could go on and on about this but I will stop here. :) Thank you for your comments.

[@jdoritohead4983]

I have celiac it and it stinks, but don’t yell at this nice woman because you’re mad at the world. If you’re this angry just eat gluten

[@kell9996]

I do believe the food science for wheat flour substitute must be improving and the growing demand for GF seems to be expanding. For example I cannot tell the difference in the regular Oreo and the GF Oreo’s that Nabisco now makes. Trader Joe’s has a GF chocolate muffin and coffee cake muffin that are delicious and my wife loves their GF slice bread over many others. Pizza is hit or miss, and why I just watched this video. I will give it a try, but don’t have one of those type mixers.

[@SuzetteG316]

Well being gf will be what you make it. If you choose to be angry, it will suck. If you choose to be depressed, it will suck. If you choose to rant and rail and not accept that there is no one gf flour to sub for gluten flour and we WILL need to use multiple ingredients to mimic how gluten works in recipes, it will suck. Once you get sick and tired of your life sucking by your own choice maybe you will settle down, pull up your big person panties and accept the facts of this diet. If not, your life will continue to suck.