Category: gluten free grilling

Grilling Gluten-Free Pizza Dough

Grilled pizza is phenomenal! Once you grill pizza, you will not want to cook it any other way. I’ve been known to even grill a frozen pizza.

Our new favorite gluten-free dough is from Sal’s Pizza.  It is gluten-free, dairy-free, soy free and nut free. I’m not getting paid for praising them, it is my own opinion and what I actually feed my family.

Sal’s GF dough is just like non-GF pizza dough, but slightly more finicky. It is better to handle than all the other GF doughs I have tried. It is pliable enough to be rolled out and moved to a sheet pan. As the directions on the packaging state, you just need to put some cornmeal down on the pan, so the dough doesn’t stick. One ball of dough will make two 14 inch pizzas.

I recently discovered an easier way to cook the dough on the grill. Have you ever tried to grill pizza dough, throw it on the grill and it folds up and sticks to the grill surface? I have. Many times. This method has revolutionized my pizza grilling. No more folded dough on the grill!

I start by placing the sheet pan with the dough on it, directly on the grill. Close the grill and cook until bottom of dough is firm and no longer sticky.

Then I take the pans off the grill and spray the top of the dough with cooking spray. Using a spatula (and my hands – don’t burn yourself!) flip the dough over onto the grill for a couple of minutes.

Then using a long spatula or a pizza slide, flip it back onto the sheet pan.

Top with sauce, cheeses and your favorite toppings before moving the sheet pan back onto the grill. Close grill and cook until cheese is bubbly and melted.

This is really easy and gives you that great smoky taste of the grill. If you don’t have a favorite GF pizza dough try using the Against the Grain crust directly on the grill (also a family favorite and no, they are not paying me to say so) or your favorite GF frozen pizza. We are Freshcetta fans.

My son, who has celiac disease, LOVES pizza. He has always loved pizza and with grilling the pizza, no one in the family feels like they are missing the gluten. Some of my family’s favorite toppings include: cheeseburger pizza,  marinated rainbow carrots (don’t knock it, until you’ve tried it!), meatballs, salami and broccoli, olives, sausage or ham and pineapple or just cheese. Lots and lots of cheese.

Print

Easy Grilled Gluten-Free Pizza

Easy method of grilling your favorite gluten-free pizza dough! 

Servings 8

Ingredients

  • 1 ball Sal’s gluten-free pizza dough
  • 2 teaspoons cornmeal
  • ½ cup canned tomato sauce
  • 8 ounces mozzarella shredded
  • 8 ounces cheddar shredded
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • 3 to 4 leaves fresh basil torn
  • Toppings optional

Instructions

  1. If dough is frozen, defrost (at least 2 to 3 hours on counter or overnight in fridge).
  2. Take two sheet pans that will fit on your grill side by side (or cook one at a time) and sprinkle with cornmeal.
  3. Cut dough ball in half.
  4. Lightly flour surface and the rolling pin, roll out the dough to about 1/8th inch thick and place on prepared sheet pan.
  5. Heat grill to high heat.
  6. Prepare all your ingredients and tools near the grill. Have sauce, cheese, seasonings and any toppings you want to use, ready. Also make sure you have oven mitts for handling the hot sheet pans, cooking spray, a spatula and a pizza slide (if you have one).
  7. Place both sheet pans (or one at a time) on the hot grill and close the top. Grill for about 6 minutes, until the dough is firm.
  8. Remove pans from grill and place on temperature safe surface.
  9. Spray tops of dough with cooking spray and using spatula and your hands, if cool enough, flip dough over, directly onto the grill. Close and cook for about 5 minutes.

  10. Using your spatula or a pizza slide, flip dough over, off of grill, back onto sheet pan.

  11. Add sauce on each pizza, cheeses, oregano, salt and pepper. Add any toppings you want.

  12. Place sheet pans back on the grill. Close grill and cook for another 5 to 6 minutes or until cheese is bubbly and melted.

  13. Take off the grill, top with fresh basil and serve!

Gluten-free Steak Rub Recipe

A good steak really only needs salt and pepper and a hot grill or cast iron skillet. A good steak however can be really expensive. I love to use more flavorful marinades or rubs when cooking some of the more cost effective cuts like top round or london broil. This is a wet steak rub and is reminiscent of the flavors that go into South African farmer’s sausage. It gives just a hint of flavor that most people here in the US have not had before, but reminds me of my childhood 🙂

Steak Rub (enough for about 3 pounds of steak)

Ingredients

¼ cup of olive oil

4 teaspoons of ground coriander

1/8 teaspoon ground cloves

1 ½ teaspoons of onion powder

1/8 teaspoon garlic powder

1 ½ teaspoons of salt

¼ teaspoon of ground black pepper

3 Tablespoons brown sugar

2 Tablespoon red wine vinegar

Directions

Mix all ingredients together in a gallon storage bag. Place the steaks in and make sure to cover them with the rub. Allow to sit for at least 20 minutes before cooking. Cook to your liking. I like to cook it about 4 to 5 minutes on each side for a rare to medium rare finish for about a 3cm thick steak. Allow to rest for 7 to 10 minutes before cutting.

Serve with some easy polenta or grilled cheesy potatoes, like this one from The Recipe Rebel. I made a version of it last night, minus the bacon and it was so easy and delicious!!

Add some asparagus or grilled corn (shuck, rub with olive oil and sprinkle with salt and pepper then grill, turning frequently) and you have a great barbecue dinner.

Make sure you check if the spices are gluten-free. According to McCormick, they will list it on the bottle if it contains gluten, usually in spice blends. Badia is certified gluten free and can be found usually in the international section of many grocery stores, but sometimes next to the other spices.

What is your favorite way to cook a steak?

Haddock on the Grill

Even on cool slightly rainy nights the grill calls to me. It means less clean up and usually faster cooking. Seafood is great to cook on the grill, especially because then the house does not smell like fish! We are very lucky that we have a friend who loves to fish but doesn’t like seafood, so we get pounds of his fresh catch to freeze and pull out when we need it.

Print

Grilled Haddock

Ingredients

  • 1 Tablespoon olive oil
  • ½ teaspoon salt
  • 6 to 8 basil leaves torn
  • 3 pounds Haddock fillets or other firm white fish, like cod
  • 1/2 pound Campari tomatoes diced
  • Juice of ½ a lemon
  • 4 ounces crumbled feta cheese optional

Instructions

  1. Preheat the grill. Take 2 large pieces of foil and cross them. Drizzle olive oil, salt and half of the basil leaves on the foil. Place haddock fillets on top.

  2. Add tomatoes, remaining olive oil, salt and basil leaves, then squeeze the lemon juice over the fish. 

  3. Close up the foil and fold into a packet. Add another piece of foil if needed to make sure the fish is completely enclosed.

  4. Place on direct heat on the grill and close grill. After 10 minutes, move to indirect heat. Close grill and continue to cook for another 20 to 25 minutes.

  5. Take off the grill and serve! Sprinkle fish with feta if you like.

I have about 8 pounds of haddock left, so I’m sure there will be more recipes in the future! Any good ideas? What is your favorite way to cook haddock?

Here are some of my other seafood ideas and recipes:

What to do with leftover cod

Sheet Pan Shrimp

Poached Salmon

Don't miss a recipe! Follow me in any or all formats you like!