Grilled Gluten Free Pizza Recipe

Grilled Gluten Free Pizza Recipe

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.

grilled pizza vegan cheese

Even if you go traditional pizza margherita, you can still use vegan cheese to tailor this to your dietary needs.

 

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!

grilled gluten free pizza with pesto

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.

no gluten pesto on gluten free greek pizza

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.

gluten free grilled pizza on peel

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.

grilled pizza crust side view

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!

 

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!

grilled gluten free pizza crust with artichoke

Even though grilled pizzas are often thinner than those baked in the oven can be, this gluten free crust is still crisp and chewy — just right, like a pizza ought to be!

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Grilled Gluten Free Pizza Recipe

gluten free grilled pizza on peel

5 from 1 reviews

  • Author:
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: one 12-inch pizza

Ingredients

OR

PLUS

  • 2 egg whites or egg substitute, room temperature
  • 2 Tbs. extra virgin olive oil
  • 1/2 tsp. apple cider vinegar
  • ½ cup warm water
  • 2 1/4 tsp. rapid rise yeast, gluten-free
  • gluten-free cornmeal for sprinkling (optional)
  • additional olive oil to brush onto the crust
  • pizza sauce & toppings of choice

Instructions

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.

Grilled Gluten Free Pizza Collage

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.

grilled gluten free pizza with sauce

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!

Summer is the perfect time for a grilled gluten free pizza! No heating up the kitchen, faster cooking & that great smoky, grilled flavor. So much to love! gfjules.com

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27 thoughts on “Grilled Gluten Free Pizza Recipe

  1. We’ve been grilling gluten free pizzas for a few years now, and it’s ruined us on eating pizza in restaurants because grilled is SOOO much better! And your crust works PERFECT for it!!! We grill directly on the grates with the temp about 450. After the toppings are on we close the lid for about 90 seconds, then open it and rotate pizza 90 degrees, close lid for another 90 seconds or until cheese is melted then take it off the grill.
    One tip: don’t make the crust too large or it becomes tricky to flip.

    • Hi Vicki – I agree completely about being ruined for restaurants once you have gluten free pizza this good!!! I love your tip about rotating the crust so it won’t burn and yes, definitely don’t make it too large! Happy pizza making!
      ~jules

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  3. I am making some ‘meals ahead’ for my daughter – she has been ill. Will this pizza dough freeze well? Should it be cooked or not before freezing?

    • Hi Carolyn, yes, the dough freezes well. You can either parbake, allow to cool, wrap and freeze, or you can spread and top it, wrap and freeze it and put it into a cold oven when you preheat to bake it. Either way works great, but it doesn’t rise quite as much without the parbake. Still yummy though. I hope your daughter feels better soon! Homemade pizza will help for sure!
      ~jules

  4. This looks great but I’ve been nervous about trying on the grill. Does the cornmeal help in taking the dough off the pan? Just wondering how to slide both the dough and parchment off the pan.

    • Hi Careen, the cornmeal does help, but it all depends on the pan you use. Do you have a pizza stone or what were you thinking of using?
      ~jules

        • Hi Careen, you can use either or both — I agree, one is never enough! 😉 Those pans with the holes work great but cover with parchment or well oiled foil (better for the grill) so the dough doesn’t sink into the holes!
          ~jules

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        • Hi Sus, you can certainly reconstitute the dry egg whites according to the package directions. Or you can use another egg white substitute, but if you have the dry egg whites, should be easy enough. Enjoy!
          ~jules

  7. I have never tried grilling pizza before – but with the way my family loves pizza, I should probably try. 😉

    Thanks so much for sharing this with us at Savoring Saturdays, Jules! We’re taking this weekend off for the holiday – hope you’ll be back with us next weekend! 🙂 Happy 4th!

    • You should definitely try it, Raia! It’s so fun and the pizza does taste different made this way. Enjoy your weekend off!!! (maybe grill a pizza?) 🙂
      ~jules

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  9. Can you tell me what brand your pizza pan is? I need to buy one for my grill. This was my favorite way to make pizza before celiac hit!

    • Hi Alissa, the pan I used is from Wilton-Armetale. I lightly oiled it then put it directly onto the grill. After a couple of minutes, I slid the crust directly onto the grill grate to get the searing I wanted from the grill. I also use that pan in my oven. It works great and is super easy to clean. When I bake more than one pizza at a time, I use a pizza crisper pan and lay a sheet of oiled parchment on top – it works well too! Enjoy grilling pizzas again!!!
      ~jules

    • So glad the pics are helpful, Steph! It’s far faster to grill a pizza than to bake it in the oven, but the crust isn’t as thick, so I guess there are pluses and minuses. Have fun experimenting!
      ~jules

    • Thanks, Sharon! I was nervous about putting the dough directly onto the grill grate because GF pizza dough is wetter than gluten dough, so I put it on the pan first. It would probably work to put it directly onto the grate, but I wasn’t brave enough to try that yet! I’ve done it this way a few times and it works great … don’t want to mess up a beautiful GF crust!!! Hope you try it soon!
      ~jules