Gluten-Free Grilled Pizza Crust
- 200 grams gluten-free flour mix
- 1 ½ teaspoon instant dry yeast
- 1 teaspoon dry thyme
- 1 teaspoon fine sea salt
- ½ teaspoon xanthan gum
- ¼ teaspoon garlic powder
- 1 egg
- 1 tablespoon olive oil
- 1 teaspoon honey
- 105 g water, warmed to 100°F
- 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 are delicious with hummus for a vegetarian option. Or, top the pizzas with a bed of arugula, a generous slice of good prosciutto, a few slices of real parmesan cheese, a drizzle of olive oil, and 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.