Gluten Free Grilled Pizza Recipe

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by Carol Kicinski on May 27, 2010

A few years ago my husband and I went to Italy for a couple weeks. I am not exaggerating when I tell you he ate pizza four times a day, every day! He had it for lunch, as a mid day pick me up, pre-dinner appetizer and before bed snack.

I would practically weep with envy every time I heard that crunch when he bit into that thin, crispy, wood-fired pizza crust. The look of rapture on his face as he savored each and every bite was enough to make me sorely resent the man I love.

I determined then and there I would some day have pizza again. Yes, I have tried commercial gluten-free pizza crusts. Sadly, they all took me on a culinary emotional roller coaster; giddy with anticipation as it baked in the oven and desolate with disappointment when I took my first crumbly, grainy bite. Despite the fact that I must follow a gluten-free diet, I swore I would never eat anything that didn’t taste good – not just good for gluten-free but GOOD!

After a bit of trial and error I am happy to report that I have found gluten-free pizza heaven!

The gluten-free pizza crust in this recipe can be turned into a traditional pizza and baked in the oven, but that is a post for another day. This gluten-free pizza is not just pizza; it’s grilled pizza! As I don’t have a wood burning oven this is the closest I can come to that thin, crispy, slightly charred pizza I longed to eat in Italy.

The dough takes just 4 minutes to make, a few minutes to grill, can be topped to your heart’s desire and best of all in less time that it would take to get a pizza delivered to your door (assuming you could get a gluten-free pizza delivered to your door – I can’t) you have fabulous, hot pizza!

I made mine individual sizes and topped some with mozzarella, tomatoes and basil and the rest with mozzarella, arugula and lemon infused olive oil. For the arugula pizzas, I melted the cheese and then topped with fresh arugula the drizzled with the oil. Both kinds I topped with a grating of fresh parmesan.

As I said, gluten-free pizza heaven!

Note – I used my own flour blend for the pizza dough but you can substitute the 1½ cups of my flour blend and 1½ teaspoons of xanthan gum with 2/3 cup sorghum, ½ cup tapioca starch, 1/3 cup sweet rice flour and 2 teaspoons xanthan gum. This will make a more “whole wheat” tasting pizza crust.

Gluten Free Grilled Pizza Crust

Gluten Free Grilled Pizza Recipe

Ingredients

1½ cups All Purpose Gluten-free Flour Blend
1½ teaspoons xanthan gum
1 tablespoon dry active yeast
1 envelope unflavored gelatin
½ teaspoon kosher or fine sea salt
½ teaspoon agave nectar, sugar or honey
2 tablespoons extra virgin olive oil
2/3 cup hot tap water (around 110 degrees is perfect)
Cheese (optional – about ½ cup grated cheese per pizza)) and Toppings of your choice

Directions

Preheat oven to 425 degrees unless using an out door grill.

Combine all ingredients in a bowl of an electric mixer fitter with regular beaters or whisk attachment (not dough hook or paddle attachment). Mix on low until combined. Scrape down bowl once. Turn mixer to high and mix for 3 minutes. The dough may clunk around in the mixer at first then soften up, this is fine. The dough will be soft and sticky.

Dust a work surface generously with more All Purpose Gluten-free Flour Blend or white rice or sorghum flour. Kneed the dough a few times until it is smooth and no longer sticky. You can use the dough now or save to use later. If using later, wrap tightly in plastic wrap and store in the fridge. It will puff up and rise slightly which is fine.

Pull off golf ball sized pieces, roll into a ball and roll out with a floured rolling pin, rolling in one direction at a time, turning the disk with each roll. Roll until about 5 or 6 inches in diameter and thin. Dust off any excess flour with a pastry brush.

Heat a grill pan over high heat or hat an outdoor grill to medium. If using an outdoor grill, lightly oil the grate. Place the rolled out pizzas on the grill pan or grates and cook about 2 -3 minutes per side or until as charred as you like. The dough may puff up while cooking, flatten it down if so. If cooking on an outdoor grill, add any topping you like and lower the lid, cook for about 5 minutes or until the cheese (if using) is melted and the toppings are hot. If cooking on a grill pan, flip over and cook another 2 – 3 minutes. Top with desired toppings and put in the preheated oven for about 5 minutes or until the topping are hot and cheese (if using) is bubbly.

If you need to make the pizza crusts ahead you can grill them up to one day before and store, wrapped in plastic at room temperature.

Servings

Makes 8 – 10 individual gluten free pizzas.

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Categories:    Main Dishes
  • Chelsey

    Grilled pizza is on my to try list, how did you know?! This sounds fabulous.

    I will be anxiously awaiting your other pizza dough recipe too ;). It would have been my worst nightmare watching my husband eat pizza 4x a day. He must be very charming in other areas for you to watch him so painstakenly. I'm surprised there were no GF equivelants in Italy, considering 25% of the population (so i hear) has celiacs disease.

  • gfe–gluten free easily

    Oh how lovely, Carol! You and Lauren have me wanting grilled pizza now. :-) I'm thinking one topped with lots of veggies will be heavenly. Thanks so much for this recipe!

    Shirley

  • H.Peter

    Unreal. These Pies look amazing.

    Carol's GF Trattoria & Pizzeria?
    Sounds good to me

  • Iris

    Yep that pretty much looks like heaven! When I went to Italy (this was pre-gluten-free), the thing that I felt made the pizza so amazing was not the dough, but the sauce. Tomatoes in Italy were out of this world. So if you top this with fresh, local tomatoes, I think you and Italy can go head to head.

  • Tasty Eats At Home

    Yes please! The only GF pizza crust I was really happy with so far was the Pamela's Bread and Pizza mix recipe. But this looks thin and crispy and YUM! Definitely need to try it out.

  • sweetpea

    Looks wonderful. We have a great pizza spot that serves and delivers GF pizza, that's right, delivers until 2 am. We have come a long way in this GF world we navigate.

  • Suzanne

    Oh that looks soooo nummy. I want to try it!!!

  • Nick

    Excellent! So less weeping now that you've perfected this? Grilled pizza is the way to go – I tried this last summer and was BOWLED over by how good it was. Unfortunately, we only did it once, need to do it again!

  • Kristina

    wow, it sure LOOKS like that crispy crunchy TASTY pizza crust I miss… and beautiful too :)

    I'm going to try this, thank you!

    I love your blog… you are now part of my daily reading list :)

  • Nancy

    Hi Carol,
    I love the flavor of this pizza crust.
    But, I really had to cook them alot to dry them out. The inside was still very gummy and uncooked at the recommended time. This made the crust very hard to chew being so dry.
    I will try them again and I must say…I can make just about everything with success but yeasted recipes that I make leave me disappointed.

    • http://www.simplygluten-free.com Carol, Simply Gluten Free

      hmmm, did you grill them or cook in the oven? One thing is to make thin enough and grill on high heat if grilling. Grilling also will give you a crispy crust. If you have a chance tell me a little more about how you prepared them and I will see if I can help.

      xo,
      c

  • ncherven

    Hi C! thanks for the reply….I used the alternitive flour suggestion(I didn’t have your blend);
    baked in high heat oven on a pizza form(stainless steal and kinda looks like a cooling rack without legs),
    and they puffed a little but I do think you are correct I should have made them much thinner. I remember only having 6 crusts…so yep, they were to thick. I acutally ate one crust this a.m. …very nice recipe. Hats & shoes off to you! hee heee!
    N

    • http://www.simplygluten-free.com Carol, Simply Gluten Free

      Yea, probably just not thin enough – I am going to post this again as a baked in the oven recipe as well, I cook it longer at lower temp when I bake.

  • Lindsay in NV

    Hi, I am wondering if you have posted the recipe for baking pizza in the oven yet… I saw that you had mentioned that in the last comment. :) Also, I’m always kind of confused when there’s yeast in a recipe, but no time allotted to let it rise.. is that not necessary?

    • http://www.simplygluten-free.com Carol Kicinski

      Hi Lindsay, I am sorry – I never did post that recipe. But what I do is pat the dough into a pan, let it cook at 425 for 10 minutes, add the topping and then cook for another 15 – 20 minutes. The yeast does not have to rise, just put all the ingredients in the mixer at once and let the mixer work. It adds that yeast flavor with out having to have it rise. I hope that helps!

  • Leslie Austin

    Turned out great! Used a grill pan this time (2 minutes on each side, pressing down with a fork) and made 9 crusts using the alternative flour mixture with honey. Will try the outdoor grill next. Loved that I actually got to kneed a gluten free dough! Used pizza sauce, cheese, and toppings. Thanks Carol for a great recipe!

    • Carol Kicinski

      Thanks Leslie, so happy you enjoyed the recipe! It is fun to knead the dough, right?

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