Pamela's Gluten Free Recipes

Daily forays into the kitchen for 1 celiac, 1 vegetarian, and 2 carnivores

Grilled Gluten Free Pizza

Gluten Free2 Responses »

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.

Grilled Pizza

Grilled Gluten Free Pizza

Grilled Gluten Free Pizza


  • 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.

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