Have you tried the grilled pizza?

You can make it as you like, but we recommend you make your own dough. Try this common recipe.



1½ cups all purpose flour blend (gluten-free if you want)

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

Cheese (optional – about ½ cup grated cheese per pizza)



Combine all ingredients in a bowl of an electric mixer fitter with regular beaters or whisk 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 flour blend (gluten-free 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 the grill to medium. Place the rolled out pizzas on the grill and cook about 2 -3 minutes per side. Top with desired toppings and put and cook for about 5 more minutes.


The dough

Is the soul of any pizza. All pizzas start with the dough. When grilling a pizza you want good dough that will hold up to being transported and turned on the grill. You can use any pizza dough- whatever you normally use to make pizza at home. You could also buy dough. Many grocery stores and bakeries sell fresh, raw pizza dough. (SOURCE: SimplyGlutenFree)





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