Grilled Gluten Free Pizza

Grilled Gluten Free Pizza

*ETA: Now everyone can use the Thick Crust Gluten Free Pizza Dough recipe from GFOAS Bakes Bread to make Grilled Gluten Free Pizza, as it’s reprinted here on the blog!
Grilled Gluten Free Thick Crust Pizza [pinit] Have you ever grilled pizza? It smells and tastes just like brick oven pizza, and it’s ready in just a few minutes. Don’t get mad, but the recipe below for gluten free pizza dough is not the one I used to make this grilled gluten free pizza. I used the Thick Crust Pizza recipe from Gluten-Free on a Shoestring Bakes Bread. I highly recommend that you pre-order my new bread book for all the reasons listed here (& don’t forget to ask your questions about the new book!). But the recipe below works. And you can use it to make pizza in the oven, too. But for now, we’re making it on the grill. It’s summer, and when you grill, your house stays cool as a cucumber.

A close up of a pizza on cutting board

When you grill pizza, you’ll want to roll it a bit thicker than you might if you were baking it in an oven. That way it doesn’t fall through the grates. And just look at those grill marks. Hoooooo boy!

Pizza being cooked

It’s as simple as sliding it onto the grill and baking what becomes the top. When the bottom-turns-top is ready (in about 2 minutes), just remove the pizza, flip it over, brush it with olive oil, top it and slide it back on the grill. Now, all you need is a few minutes for the cheese to melt and bubble. You’ve got a few minutes, right? Now, it really is best if you can prep the dough ahead of time and let it rise at least overnight in the refrigerator. I promise that yeast dough will rise at refrigerator temperatures, just slower. And that slow rise means that the dough absorbs the liquid, which makes it easier to handle, and that the yeast has time to develop some great flavor.

A close up of a grilled pizza

And if you’re using mozzarella cheese, just be sure to use low moisture. And don’t overload the pizza with sauce or toppings! Too much is, indeed, too much when it comes to pizza. So go ahead and spend just a few minutes making the dough, and you’ll be less than 10 minutes away from fresh, brick-oven style gluten free pizza any night of the week.

Like this recipe?

Prep time: Cook time: Yield: 2 12-inch pizzas


3 cups (420 g) all-purpose gluten-free flour, plus more for sprinkling

1 1/2 teaspoons xanthan gum (omit if your blend already contains it)

3 teaspoons (9 g) instant yeast

1 1/2 teaspoons (6 g) sugar

1 teaspoon (6 g) kosher salt

3 tablespoons (42 g) extra-virgin olive oil, plus more for brushing

9 fluid ounces warm water (about 100°F)

Toppings, as desired (1/4 cup of tomato sauce + 1 cup grated cheese per pizza)


  • In a large bowl, place the flour, xanthan gum, yeast and sugar, and whisk well with a handheld whisk. Add the salt and whisk again. Add the 3 tablespoons of olive oil and the water in a steady stream, mixing with a spoon or fork as you add the liquid until the mixture begins to come together. If the dough seems super sticky, add some more flour by the tablespoon, and stir to incorporate. Press the dough into a disk with well-floured hands.

  • Spray a medium-size bowl or a 2 liter lidded plastic bucket with cooking oil spray, and place the dough inside. Spray a piece of plastic wrap with cooking oil, or oil the inside of the top of the bucket. Place the dough inside, spray lightly with cooking oil and cover tightly with either the plastic wrap or the lid of the bucket. Place the dough in the refrigerator and allow it to rise slowly for at least 12 hours and up to 4 days.

  • On the day you are ready to use the dough, remove it from the refrigerator and then from the bowl or bucket and place it on a lightly floured piece of unbleached parchment paper. Dust it lightly with flour, and, with well-floured hands, knead gently until smooth, and divide it into 2 equal parts. Cover one piece of dough with a wet tea towel to prevent it from drying out, and set it aside.

  • Turn your grill on high. You will be grilling over high direct heat. While the grill heats, place one piece of dough on a well-floured piece of unbleached parchment paper, cover with a second piece of parchment paper and roll out the dough until it is a bit more than 1/4 inch thick, rolling it thicker as you reach the perimeter. Transfer the dough to a floured pizza peel.

  • Once the grill has reached about 450°F, oil the grates with a wadded up paper towel, soaked in olive oil and clamped tightly in between long tongs. Slide the pizza off the peel onto the hot grill, directly over the heat. Close the cover and bake for about 2 minutes, or until there are grill marks on the underside of the pizza and the top has begun to bubble. Remove the pizza from the grill with tongs, and invert the pizza onto the peel so the grill marks are facing up. Brush the (now) top of the pizza crust generously with olive oil, top with sauce and cheese (or other toppings, as desired), and return it to the grill. Cover the grill and bake for 2 to 3 minutes, or until the pizza is browned on the bottom and the cheese is bubbling. Remove from the grill, and allow to set for about 5 minutes before slicing and serving.

  • Adapted from Yeasted Refrigerator Pizza Dough on page 63 of Gluten-Free on a Shoestring Quick & Easy: 100 Recipes For the Food You Love—Fast! (Da Capo/Perseus 2012).

Comments are closed.

  • […] when we talked about how to grill gluten free pizza, I didn’t exactly use the recipe below to make these dogs. It’s not that I don’t […]

  • Autumn
    July 31, 2013 at 4:50 PM

    After many GF bread disasters, I got brave and tried the grilled pizza recipe here:

    Thank you, Gluten Free on a Shoestring. I will buy your upcoming book. If you open a bakery, I will haunt it.

    I was bummed because I couldn’t do the pizza (milk allergies) until I was inspired to think of it as a flatbread. After that possibilities like teriyaki chicken, BBQ, bacon-jalapeno with pickled onion, etc. open up.

    The xanthan gum was a problem (react badly to it), so I substituted pectin, tossed in an egg for good measure and crossed my fingers, thinking that grilled flatbread couldn’t go too wrong. Imagine my delight when it came off the grill with lovely char marks and a pliable, delightful chew. Think sourdough pita and you’ll nail it. My husband suggested adding black pepper or jalapenos in the crust, so tonight’s batch will do just that.

    We served it with shish-kebabs and taziki sauce, radishes, cucumbers and fresh corn on the cob. Yum!

    Grilled Flatbread with Pectin

    3 cups (420 g) all-purpose gluten-free flour, plus more for sprinkling

    1 1/2 teaspoons pectin (omit if your blend already contains it)

    3 teaspoons (9 g) instant yeast

    1 1/2 teaspoons (6 g) sugar

    1 teaspoon (6 g) kosher salt

    3 tablespoons (42 g) extra-virgin olive oil, plus more for brushing

    1 egg

    8 fluid ounces warm water (about 100°F)

    1. Mix dry stuff. Stir in egg and oil, add water, stir. Cover, let rise in fridge at least 12 hrs or up to 4 days.

    2. Remove from fridge. With lightly floured hands, pat out half of it on plastic, wax paper, foil, whatever and cover with a damp towel. Pat out the second half. Grill at 450 F (or really hot grill) for two minutes. Flip, add toppings if using, grill 2-3 min more. Remove with a pizza board (we used a small, unused cookie sheet) and feast!

  • Deborah
    July 31, 2013 at 3:27 AM

    I can’t wait for the kindle edition, there will be a kindle edition!? My girls love the pita pockets…even my none coeliac daugther loves them.

    • August 2, 2013 at 8:16 AM

      Of course there will be a kindle edition, Deborah! :)
      xoxo Nicole

  • Julie
    July 29, 2013 at 5:40 PM

    Can you freeze the second half of the dough for use later, or should you use it within a day or so?

    • July 30, 2013 at 10:09 AM

      Hi, Julie,
      I do not recommend freezing raw yeasted dough. Sometimes, it turns out just fine and rises after defrosting, and sometimes it just falls flat. I would recommend, if anything, using the dough within a week after making it (just keep it sealed in the refrigerator), or parbaking the crust and then freezing it. Then you can defrost it, top it and then just melt the topping.
      xoxo Nicole

  • pbkkbecker
    July 29, 2013 at 4:18 PM

    I preordered my book also and this post makes me wonder, does Amazon tell you how many preorders you have so far? This is so exciting and I was just wondering how many others have preordered? I am spreading the word on my Facebook because I KNOW your new book will be as great as the last ones were. I am considering having it taken apart, each page laminated and put in a ring binder so I can take a page and hang it on my oven hood when I am cooking. And I can wipe it off when (not if, when) it falls in my cooking. I just gave my old books to a young friend just starting on her gluten free journey so I have nice new fresh ones… ;o))

    • Donia Robinson
      July 29, 2013 at 5:16 PM

      I was thinking of doing the same thing with my Shoestring books! I usually have to hold them open with a heavy can.

      • July 30, 2013 at 10:12 AM

        Funny, Donia! The new book will have a binding that lays flat more easily, so that should help a bit. :)
        xoxo Nicole

    • July 30, 2013 at 10:11 AM

      Hi, pbkkbecker, First things first. I am so flattered that you would consider having the book pages laminated! And now I want to do that. All I have ever done is covered the outside, but the inside pages are a true mess. Second, I honestly don’t know how many pre-orders Amazon has received for the new book. All I really have to go on (other than getting information from my publisher, which presumably they have but I don’t have access to that information on a regular basis or anything) is the rank of the book on amazon.
      xoxo Nicole

  • Leslie
    July 29, 2013 at 3:30 PM

    Preorder placed! I am giddy about your newest book, thank you for all that you have done for the gf community. Your work makes living this life absolutely tolerable, and definitely much more enjoyable! I feel like you are a member of my family, and I’m so grateful to have you….. Thank you Nicole!

    • July 30, 2013 at 10:13 AM

      Leslie, that is so kind of you. That is exactly the way it should feel, and I’m so grateful to be an honorary part of your family’s life in the kitchen. Thank you for your support. It means so much to me!
      xoxo Nicole

  • Mary
    July 29, 2013 at 2:49 PM

    Thanks for the reminder to pre-order your newest book! (Just did it.)

    • July 30, 2013 at 10:13 AM

      Thank you, Mary!!
      xoxo Nicole

  • MichelleBinTX
    July 29, 2013 at 2:07 PM

    Already preordered the new book last week. I’m so excited about the new recipes! Of all the gluten free recipes books I have bought over many years you never disappoint. Thanks for all you do!

    • July 30, 2013 at 10:14 AM

      Hooray, Michelle! Thank you so much. I will continue to try never to let you down!
      xoxo Nicole

  • Jennifer Sasse
    July 29, 2013 at 1:02 PM

    This looks so wonderful and fresh – and NO oven needed! You’re the best.

    • July 30, 2013 at 10:15 AM

      Thanks, Jennifer! No oven is key for pizza in the summer, isn’t it? A pizza oven is hot hot hot.
      xoxo Nicole

  • Brenda C
    July 29, 2013 at 11:19 AM

    OMG – YUM!!!! Guess what WE are having for dinner this week after a trip to the Farmer’s Market where I can get FRESH tomatoes, FRESH basil and small batch FRESH mozzarella????

    • July 30, 2013 at 10:15 AM

      That sounds amazing, Brenda! I actually put fresh arugula from the farmer’s market on the pizza in the picture. It was so fresh and crazy spicy (I even made some arugula pesto with it) but baking it on the pizza mellowed it out perfectly. Wish I could score a seat at your table!
      xoxo Nicole

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