*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! [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.
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!
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.
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.
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.