Gluten Free Grilled Pizza Recipe

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by Carol Kicinski on May 27, 2010

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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!

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.

Click here to see my cooking demonstration of this recipe on Daytime TV!

Gluten Free Grilled Pizza Crust

Gluten Free Grilled Pizza Recipe


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.


Makes 8 – 10 individual gluten free grilled pizzas.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

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Categories:    Main Dishes

{ 19 comments… read them below or add one }

Chelsey May 27, 2010 at 6:16 pm

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 May 28, 2010 at 4:00 am

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!



H.Peter May 28, 2010 at 4:16 am

Unreal. These Pies look amazing.

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


Iris May 28, 2010 at 4:19 am

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 May 28, 2010 at 7:37 am

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 May 29, 2010 at 3:32 am

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 May 30, 2010 at 9:55 am

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


Nick June 6, 2010 at 4:39 am

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 June 10, 2010 at 4:26 pm

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 February 16, 2011 at 8:18 am

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.


Carol, Simply Gluten Free February 16, 2011 at 9:34 am

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.



ncherven February 17, 2011 at 1:49 pm

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!


Carol, Simply Gluten Free February 18, 2011 at 6:11 am

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 November 22, 2011 at 1:43 pm

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?


Carol Kicinski November 23, 2011 at 7:18 am

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 June 4, 2013 at 10:22 am

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 June 5, 2013 at 11:49 am

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


Cassidy July 20, 2015 at 6:18 am

Hi Carol,
I just made this dough and it is literally one of the best GF bases I have ever had. It is certainly the best one I have ever made.
Thanks for creating this for all us poor GF pizza lovers alone in the wilderness!
For the addition of useless information, the toppings I added were tomato paste, dried basil, chicken grilled in tumeric and smoked paprika, goats cheese, pinapple and sun dried tomatos.


Carol Kicinski July 20, 2015 at 1:38 pm

Thanks and you’re so very welcome Cassidy! Your creation sounds delicious. :)


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