Gluten Free Grilled Pizza Dough
This easy gluten-free pizza dough is soft, chewy, and perfectly crispy with a foolproof pre-bake method that keeps the crust from crumbling on the grill. It's perfect for homemade pizza night and can also be baked entirely in the oven.
Equipment
- Grill, Stand mixer
Ingredients
- 2 cups gluten free flour + more for dusting Cup4Cup is my favorite
- 1 packet rapid rise yeast
- 1 cup warm water heat in microwave for 1 minute
- 1 tablespoon honey
- ½ teaspoon baking powder
- 1 tablespoon garlic salt
- 4 tablespoons extra virgin olive oil, divided 2 tablespoons for dough, 2 tablespoons for brushing
- 1 teaspoon apple cider vinegar
Toppings (Choose your favorites)
- Pizza sauce
- Shredded mozzarella cheese
- Pepperoni
- Cooked sausage
- Cooked chicken
- Vegetables
- Fresh basil
- Parmesan cheese
Instructions
Grill Instructions
- Preheat your oven to 400°F. Preheat your grill to medium heat (350-400°F).
- Heat the water until warm (about 1 minute in the microwave). Stir in the honey, then add the yeast. Cover and let sit for 5 minutes until foamy.
- In the bowl of a stand mixer, combine the gluten-free flour, baking powder, garlic salt, 2 tablespoons olive oil, apple cider vinegar, and yeast mixture. Mix until a dough forms.
- Place the dough onto a piece of parchment paper dusted with gluten-free flour. Knead lightly until smooth, then roll into a 10 x 14-inch rectangle or desired pizza shape.
- Transfer the dough on the parchment paper to a baking sheet. Bake for 10 minutes.
- Remove the crust from the oven and brush the top with the remaining 2 tablespoons olive oil.
- Carefully flip the crust over using a pizza peel or another sheet of parchment paper so the olive oil side is facing down.
- Top the uncooked side with your favorite pizza sauce, cheese, and toppings.
- Carefully transfer the pizza to the preheated grill with the olive oil side down.
- Close the grill lid and cook for 7-10 minutes, or until the cheese is melted and the crust is golden brown.
- Remove from the grill and let the pizza cool for 2-3 minutes before slicing and serving.
- Oven Instructions
- After the 10-minute pre-bake:
- Brush the crust with olive oil.
- Carefully flip it over.
- Add your favorite toppings.
- Return to the oven and bake for 10-15 minutes, until the cheese is melted and bubbly and the crust is golden brown.
Notes
- Pre-baking the crust is the secret to preventing gluten-free pizza dough from cracking or falling apart on the grill.
- Cup4Cup and King Arthur Measure for Measure flour produce the best results.
- You can substitute Bob's Red Mill Gluten Free Pizza Crust Mix for the flour in this recipe—simply ignore the package directions.
- Don't overload the pizza with toppings, or the center may become soggy.
- Leftover pizza keeps in the refrigerator for up to 3 days.
Equipment
- Stand mixer
- Measuring cups and spoons
- Parchment paper
- Rolling pin
- Baking sheet
- Pastry brush
- Pizza peel (recommended)
- Grill
Nutrition (Estimated Per Slice - 1/8 crust only)
- Calories: 170
- Carbohydrates: 27g
- Protein: 3g
- Fat: 6g
- Saturated Fat: 1g
- Fiber: 2g
- Sugar: 2g
- Sodium: 360mg
Tried this recipe?Let us know how it was!