How to make a grilled gluten free pizza with simple, classic margherita toppings. Just because you’re gluten free doesn’t mean you can’t enjoy some pizza!
2 ¼tspYeast Packet, included in Bob's Red Mill packaging
Corn meal for rolling
Olive oil
1large tomato, sliced thin
8ouncesfresh mozzarella cheese, sliced thin
½cupfresh basil leaves
1teaspoondried oregano
½teaspoonkosher salt
Instructions
In a large bowl mix water and yeast (included with Bob’s red mill package). Let stand for a few minutes until bubbling, then add eggs and oil and mix together. Finally add pizza crust mix and mix until fully combined.
Leave dough in bowl, cover with plastic wrap, and let rest for 20 minutes. While the dough rests, Preheat your grill to medium-high direct heat. Also, slice tomatoes and mozzarella cheese. Season tomatoes with a sprinkle of kosher salt.
Spread dough out between two sheets of plastic wrap and roll or shape the dough out into a roughly 16-inch pizza. Sprinkle a pizza peel or the back of a large baking sheet with a heavy dusting of corn meal. Peel off the plastic wrap and move the dough onto the peel. Once the dough is there, use wet hands to further shape the dough to make it your desired shape. It doesn’t have to be perfect. Just try to make sure it’s mostly an even width.
When grill is ready, rub the grates with neutral oil to prevent sticking and slide pizza onto grill over direct heat. Cover with grill lid and grill for three minutes. Carefully flip the pizza and grill for another 3 minutes. Then flip back so the cornmeal crust is on the bottom.
Drizzle dough with olive oil and add a layer of sliced tomatoes and mozzarella cheese. Season the pizza with big pinches of dried oregano and kosher salt. Let grill, covered, for another 8-10 minutes until crust is crispy on the edges and cooked through and the cheese is melted.
If at any point the crust is burning or looking too dark, turn heat down or move coals around for more indirect heat.
At the very end of cooking, add fresh basil to the pizza.
When pizza has a crispy, dark crust and toppings are hot, slide pizza off of grill using peel or lift it back onto a clean baking sheet with a large grilling spatula.
Let pizza rest for a minute or two and then slice into large pieces and eat while warm!
In my opinion, gluten free pizza isn’t great on day two so chow down!