In the last 4 years that I have been posting here, you would think I would have explored a gluten free version of every food imaginable. Well, it seems I have been holding out on you — I have been avoiding pizza.
Sure, I posted a cauliflower pizza awhile back — all the blogs were. It gets a pass because you really don’t expect it to taste like traditional pizza, and it doesn’t. It is good (kind of), however, a heck of a lot of work, for a pizza that just is not quite there.
What I want is pizza that tastes just like pizza used to (before the darn celiac business) that was my goal. And, this does taste just like pizza. A kind of whole wheat (good for you) version.
Most importantly, this pizza is finished on the grill, so you can par bake early in the morning, then complete later — perfect for weather like this.
- 3/4 cup lukewarm water (70° to 95°F),more as needed
- 2 Tbs. olive oil, more for oiling the pan
- 1 tsp. sugar
- 1 package active dry yeast (2-1/4 tsp.)
- 1-1/2 cups Gluten-Free Multi-Purpose Flour, more as needed
- 1 tsp. xanthan gum
- 1 tsp. baking powder
- 1/2 tsp. kosher salt
- 1 large egg yolk
- 2- 4 Tbs. grits or polenta
Make the dough
In a medium bowl, combine the water, oil, and sugar. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.
In a large bowl, add the flour, xanthan gum, baking powder, and salt. Mix well.
Add the egg yolk to the liquid/yeast mixture and beat until combined. Add the wet mixture to the dry mixture and blend with a fork until well incorporated and the dough has the feel of slightly sticky conventional dough. Do not overwork. If the dough is too dry, add additional water, 1 Tbs. at a time. If it is very sticky, add additional flour, 1 Tbs. at a time.
Generously oil a rimless baking sheet, and sprinkle with 1 Tbs. polenta. Use your hands and/or a well-oiled rolling pin to create a very thin (about 1/8" thick crust in the center of the pan. Sprinkle the remaining polenta over top of the dough. Cover the dough with plastic wrap and place in warm area for about 1 hour.
Heat the oven to 350°F. Remove the plastic and par-bake the dough for 10 minutes. The dough should be cooked through, but not browned. Remove from oven.
Flip pizza over and top the underside, now the upper side with whatever your heart desires.
Slide onto a re-heated BBQ over med-high heat and grill until cheese is all melted and the crest is golden brown and crispy on the bottom.