Gluten-Free Grilled Pizza Crust
- 1 ¾ cup gluten-free flour mix
- 1 ½ teaspoon instant dry yeast
- 1 teaspoon dried thyme
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum
- ¼ teaspoon garlic powder
- 1 egg
- 1 tablespoon olive oil
- 1 teaspoon honey
- ½ cup water, warmed to 100°F (38°C)
- Lightly grease a large bowl.
- Whisk the gluten-free flour mix, yeast, thyme, fine sea salt, xanthan gum, and garlic powder together in a mixing bowl.
- Beat egg, olive oil, and honey together in a smaller bowl.
- Add the water to the flour mixture; mix briefly with your hands. Add the egg mixture and continue to mix until the mixture is wet and shaggy. Knead until the mixture begins to come together, 3 to 4 minutes.
- Transfer dough to the prepared bowl and cover with plastic wrap. Refrigerate dough for at least 12 hours, up to 3 days.
- Preheat an outdoor grill to high heat. Lightly oil the grill grates.
- Divide dough it into 4 portions and roll into balls.
- Lightly dust a flat working surface with cornmeal and a tiny bit of flour. Roll out chilled dough on the prepared surface with a rolling pin until flat and round. Arrange pizza rounds on baking dishes and cover with a clean kitchen towel. Rest rounds in a warm spot for 20 to 30 minutes.
- Slide your pizzas onto the hot grill, directly over the heat source. Lower the grill’s lid and bake pizza round until the top begins to bubble, 2 to 3 minutes. Flip rounds with tongs, replace lid, and continue cooking for 2 minutes more; remove immediately.
These crusts are delicious with hummus for a vegetarian option. Alternatively, top the pizzas with a bed of arugula, a generous slice of good prosciutto, a few slices of real parmesan cheese, and a drizzle of olive oil. Serve immediately with lemon wedges.
What others are saying
Jen the Mighty says:
Gluten-free pizza crust has come a long way -- I love this simple recipe and am tempted to try it even with regular flour on my guilt-ridden gluten days. The addition of honey, garlic, and thyme really add some nice flavor.
Greg Jones says:
I made this gluten free pizza crust for my kids and they really liked it. We let the dough sit in the fridge for about two days before using. Overall this was fairly easy to put together, and better than store bought. Pretty similar to regular crust, considering it's not made with wheat.