Grilled Gluten Free Pizza Recipe
Great grilled gluten free pizza is just a few simple steps, and this awesome pizza recipe, away! The only hard part is deciding what to top it with!
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Calories: 345kcal
Equipment
Emile Henry 797524 Square, Charcoal pizza stone, 14 in. x 14 in. in,
Native Forest Coconut Milk Powder, 5.25 Ounce Bags (Pack of 6)
gfJules Gluten Free All Purpose Flour
gfJules Gluten Free Pizza Crust Mix
Ingredients
- 1/2 gfJules™ Gluten Free Pizza Crust Mix
OR
- 1 1/2 cups of gfJules™ All-Purpose Gluten-Free Flour
- 3 Tbs. milk powder dairy or non-dairy OR plain GF mashed potato flakes
- 1/4 tsp. oregano
- Pinch or two of garlic powder optional, to taste
- 1/2 tsp. salt
PLUS
- 2 egg whites room temperature OR egg substitute like aquafaba
- 2 Tbs. extra virgin olive oil
- 1/2 tsp. apple cider vinegar
- ½ cup warm water if making from scratch, add 2 Tablespoons additional water
- 2 1/4 tsp. rapid rise yeast gluten-free (1 packet - included with pizza crust mix)** (for yeast-free directions, scroll to the bottom of the recipe)
- 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 lining with lightly oiled parchment.
- 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 very much, 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. Allow to rise for at least 20 minutes, ideally.
- If using a gas grill, turn on the front and back burners, but not the middle; or the left but not the right burners. Or turn on all burners to medium.
- Another option is to place a cast iron or oven-safe skillet on the grill, then lay another grill grate on top of the skillet to distance the pizza from the direct flame, but allow you to keep the flame on higher. -- 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 450°F.
- Put the pizza pan onto the grill and close the top. Cook for 3-5 minutes to seal the bottom crust, 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 cooking on the grill in 10-12 minutes.
- Remove the pizza with the pizza peel or tongs, cut and serve.
- 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!
Notes
Easily doubled. To make two 12-inch pizzas, use entire gfJules Gluten Free Pizza Crust Mix (or double dry ingredients listed here) and double liquid ingredients.
**To bake without yeast:
Add to the dry mixture:
- 1 Tablespoon baking powder
- 1 heaping teaspoon baking soda
Nutrition Facts
Grilled Gluten Free Pizza Recipe
Serving Size
1
Amount per Serving
Calories
345
% Daily Value*
Fat
13
g
20
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
10
g
Cholesterol
5
mg
2
%
Sodium
573
mg
25
%
Carbohydrates
44
g
15
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
13
g
26
%
* Percent Daily Values are based on a 2000 calorie diet.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.