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.
Easy Grilled Gluten-Free Pizza
Easy method of grilling your favorite gluten-free pizza dough!
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
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If dough is frozen, defrost (at least 2 to 3 hours on counter or overnight in fridge).
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Take two sheet pans that will fit on your grill side by side (or cook one at a time) and sprinkle with cornmeal.
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Cut dough ball in half.
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Lightly flour surface and the rolling pin, roll out the dough to about 1/8th inch thick and place on prepared sheet pan.
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Heat grill to high heat.
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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).
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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.
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Remove pans from grill and place on temperature safe surface.
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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.
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Using your spatula or a pizza slide, flip dough over, off of grill, back onto sheet pan.
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Add sauce on each pizza, cheeses, oregano, salt and pepper. Add any toppings you want.
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Place sheet pans back on the grill. Close grill and cook for another 5 to 6 minutes or until cheese is bubbly and melted.
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Take off the grill, top with fresh basil and serve!
