Gluten Free Grilled Pizza Recipe
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 than 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 then drizzled with the oil. Both kinds I topped with a grating of fresh Parmesan.
As I said, gluten-free pizza heaven!
Click here to see my cooking demonstration of this recipe on Daytime TV!
- 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
Preheat oven to 425 degrees unless using an out door grill.
Combine all ingredients in a bowl of an electric mixer fitted 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. Knead 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 heat 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 toppings 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.
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.
Nutrition facts calculated for the crust only, not including toppings of choice.
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