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Summer is a great time to perfect the art of grilled gluten free pizza! No heating up the kitchen, faster cooking and that great smoky, grilled flavor no ordinary oven can provide — all reasons, in and of themselves, to try your hand at grilling homemade gluten free pizzas.
Play with your pizza! Use whatever toppings you like – you don’t even feel bound to using traditional pizza sauce – this yummy version was topped with pesto and lots of fresh veggies — sooooo good!
With this yummy crust, the next day’s cold gluten free pizza leftovers are amazing too; I suggest making two pizzas so you’re sure to have more for tomorrow!
And don’t feel bound by convention when making your gluten free grilled pizza. This beauty was topped with my homemade no-garlic pesto sauce, along with traditionally Greek toppings: Kalamata olives; artichokes; sun-dried tomatoes; orange tomatoes and sauteed spinach.
The theory is simple: turn your grill into an oven. It’s got heat and a lid, so it should work quite well, the only trick is to regulate the temperature and monitor so the crust doesn’t burn. If using a charcoal grill or your grill grate is super low, you should keep foil or a pan between your crust and the grill grate so the crust doesn’t burn. If it does though, no worries! Just scrape off the top the black part and it’s good as new.
This method of cooking is great for the hot summer months, so you can still enjoy amazing gluten free pizza, but your kitchen doesn’t get warm. Plus, this method cooks the pizza in about 11 minutes – another grilling bonus!
I like to start my grilled gluten free pizza on a pan just to seal the bottom crust a bit. It makes it easier to flip the crust later, but it’s not imperative that you take that step. If your grill grates are hot enough, they will seal the crust as soon as it’s put onto the grill and you shouldn’t have any problems, but monitor closely so the crust doesn’t burn.
Play with your grill to get the timing and the settings just right, and enjoy eating all your yummy experiments until your gluten free pizza grilling skills are perfected. You may never go back to baking pizza in your oven!
What else do you like to grill during the hot months of summer, when you’d ordinarily bake it in the oven? I’d love to hear what you’ve tried!Print
Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
If baking from scratch, whisk together dry ingredients except yeast; set aside.
In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water. Using a stand mixer (preferably), slowly add in the dry ingredient mix. Gradually add remaining liquid to get a firm but very sticky dough that can still be spread. Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
Prepare a pizza pan or baking sheet by oiling well or lining with well-oiled foil if the pan has holes in it (like a crisper pan) sprinkled with corn meal, if using.
Spoon the wet dough out into the middle of the pan and liberally oil your hands to spread the dough to no more than ¼ inch thick. Push gently with your oiled palms to spread the dough to the shape and size you like – an uneven shape actually looks more artisanal and authentic! (click here to watch a short video to see easy it is!). Since you’ll be grilling, spread more thinly and don’t build up the edges of the crust, because the crust will be flipped and grilled on both sides.
Set aside the crust to rise while you prepare your toppings – they need to be ready since this pizza only takes a few minutes to cook, start to finish. You could even put the crust pan inside your grill while it’s not lighted – on a hot day, the inside of a grill can easily reach 100°F, just right for rising pizza.
If using a gas grill, turn on the front and back burners, but not the middle; or the left but not the right burners. The goal is to cook the pizza over indirect heat so it doesn’t burn. If using a charcoal grill, aim for a low flame or set your grate higher so the crust doesn’t burn. The temperature of the grill when closed should be around 350°F.
Put the pizza pan onto the grill and close the top. Cook for five minutes, then slide the crust out onto the grill grate directly. Cook for another 3 minutes or so (depending on how thick you spread your crust), until sear marks appear on the underside of the crust, but it’s not burned. Use a pizza peel or tongs to flip the crust to cook on the other side.
Once flipped, top quickly with sauce, toppings and any cheese. Cook another 3 minutes with the lid closed, or until char marks appear but the crust is not burned. Because the crust is often thinner for grilling, it will rise some, but not so much that it takes longer to cook. You should be in and out of working on the grill in less than 15 minutes, easily.
Remove the pizza with the pizza peel or tongs, cut and serve (and don’t forget to turn off your grill).
You can even make a thick crust pizza on the grill with my recipe or mix – just watch to make sure it doesn’t burn, since it has to cook for a bit longer. But SO worth it!