Grilled Pizza Dough
- 1 cup superfine or Asian white rice flour*
- ½ cup superfine or Asian sweet rice flour* also called glutinous rice flour, plus more for rolling the dough
- ½ tapioca starch*
- 2 teaspoons xanthan gum
- 1 tablespoon dry active yeast
- ¾ teaspoon kosher or fine sea salt
- ½ teaspoon sugar honey, or agave nectar
- ¼ cup extra-virgin olive oil plus more for the grill
- ¾ cup hot water about 110ºF
Prepare the grill for high direct heat.
In the bowl of an electric mixer fitted with the whisk attachment, combine the flours, tapioca starch, xanthan gum, yeast, salt, sugar, and 2 tablespoons olive oil. Add ¾ cup of water and turn the mixer on low to combine. Gradually increase the speed to medium and mix until the dough begins to form a ball around the whisk. If the dough remains clumpy, add more water 1 tablespoon at a time just until the dough starts to form a ball. Increase the speed to high and mix for 3 minutes,. The dough should be smooth and sticky.
Generously dust a work surface with sweet rice flour. Scrape the dough onto the floured surface and knead a few times until no longer sticky. Divide into 8 equal portions. Roll or press the dough into circles that are 7-8 inches in diameter.
Pour the remaining ¼ cup olive oil into a small bowl for brushing on the cooked pizza crusts. Lightly oil the grates of the grill.
Using a pizza peel, large spatula, or rimless baking sheet , slide the pizza crusts onto the hot grill grates. Cover the grill and cook for 2-3 minutes or until the bottom of the crusts are slightly browned. Remove from the grill and brush the cooked sides of the crusts lightly with olive oil. (The crusts can be prepared ahead up to this point. Store the partially grilled crusts in food storage bags at room temperature for several hours or in the refrigerator for up to 2 days. Let them come to room temperature before continuing with the recipe.) Cover the grill to retain heat.
Top the pizza crusts with desired toppings on the grilled side. Slide the pizzas back onto the grill, cover, and cook for 5 minutes or until the toppings are hot and the bottom of the crusts are browned. If the crusts are browning too fast, move them to the upper rack of the grill or lower the temperature.
When it comes to toppings you can go as classic (think tomato sauce, pepperoni, and mozzarella) or creative as you like.
*In place of flours and starch you can use 2 cups all-purpose gluten free flour blend. Add the xanthan gum called for in the recipe even if it is already included in the blend.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.