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Gluten Free Grilled Pizza Recipe

by harvey09 on January 11, 2012

Grilled Gluten-free Pizza


1½ cups Carol’s ALL PURPOSE Gluten-free Flour
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 fitter 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. Kneed 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 hat 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 topping 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 pizzas.

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

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“I can now have recipes I know I can count on for every Dessert and Breakfast occasion! I’m thrilled!” – A. M.

“I am amazed! This recipe is BETTER then the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

“I totally love your gluten free recipes – they have solved my love for desserts.” – F.R.

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