This Grilled Gluten-Free Pizza Crust recipe makes all gluten-free pizza lovers very happy. Grilling the crust adds a layer of smoky, delicious flavor that will enhance the overall pizza once you add sauce, cheese and toppings. 
I’ve been trying to make a good gluten-free pizza crust since my oldest son was diagnosed with Celiac Disease in 2009.
He’s 11-years-old now and let me tell you, there have been dozens upon dozens of birthday parties, classroom holiday parties, and movie nights featuring pizza. They all feature pizza.
Fortunately for us, being gluten-free started becoming really trendy around the time of his diagnosis. (He started it, I’m sure.) Some of our local pizza joints offer gluten-free, so sending him with his own pizza to the various pizza parties wasn’t a big deal.
That said, I’m a chef and should be making my own. I mean, come on.
Truth is, I’ve made countless attempts and have never been happy with the results — until now.
This grilled gluten-free pizza crust recipe is very good. Delicious, in fact. I wouldn’t have considered sharing it if it wasn’t.
Grilling pizza crust is awesome because it adds a delicious smoky flavor — but, you can also make this without a grill . . . .
- Oil a baking pan, shape the dough on the pan, add the toppings and then bake until it’s slightly golden along the edges and toppings are hot.
my son . . .
This grilled gluten-free pizza crust recipe however, doesn’t taste like your typical pizza crust recipe made with wheat flour – it’s different. It’s gluten-free, after all. It’s a thin crust with a nice crunch and excellent flavor, which I mostly attribute to the olive oil.
My son — the ultimate gluten-free pizza critic — really likes this crust. And that’s really all I need. Well that, and you liking it too!
I'm hoping you have a small kitchen scale -- I was taught in culinary school that when making yeast breads, and really for most baking, you should measure in weight whenever possible. *Makes 4 (8-inch) pizza crusts.
- 2 cups warm water (about 106 degrees F)
- 1 ounce active dry yeast
- 1/2 ounce plus a pinch granulated sugar
- 2 pounds plus a bit for dusting gluten-free all-purpose flour
- 1/2 ounce fine sea salt
- 1 teaspoon xanthan gum
- 1/4 cup plus a bit for the grill extra virgin olive oil
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In a small bowl, combine the warm water (about 106 degrees F) with the yeast and a pinch of granulated sugar. Stir to blend and let it sit until the top surface has little bubbles and is slightly frothy, about 5 minutes. (This is called proofing the yeast.)
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While the yeast is proofing, combine the remaining sugar with the flour, salt and xanthan gum.
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Make a well in the center of the dry ingredients and pour the the yeast mixture and the olive oil into it. Stir to blend. You will likely need to use your hands to fully combine the wet with the dry.
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Dust a clean, dry work surface with gluten-free flour, and pour the dough out of the bowl. Use your hands group it all together.
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Knead the dough for a few minutes, until it's soft and holds together. (This is not like kneading gluten-full dough -- it will not behave the same way. It will sort of break apart when you pull it, not stretch.)
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Shape the dough into a large ball, place it in the mixing bowl and cover it with plastic wrap.
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Let it "rest" in the bowl for a while in a warm place, about 30 minutes. (It will not rise the way a gluten-full dough would, but it will rise a very little bit and become a bit softer and easier to work with.)
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Now brush a stove-top grill lightly with olive oil. (You can also do this on the barbecue, but only with a thin grate -- if it's too wide, the dough will break through the spaces.)
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Divide the dough into four equal parts. Shape each of the sections of dough into balls and place two on the grill, one at each end. (You can do two at a time for a double burner grill.) Set the remaining dough aside, covered with plastic wrap.
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Gently use your hands to press the dough into flat circles.
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Use a rolling pin to flatten it out a bit more. Ideally, the circles of dough should be about ¼-inch thick. Then use a fork to poke a few air holes in the crust.
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Place the grill on the stove and turn the heat to high. Grill the dough until there are nice marks, about 4 minutes per side. (Use a large metal, flat-bottomed spatula to flip it gently.)
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Add the desired toppings and then heat in the oven, just long enough to warm them -- not to cook the crust further. If it cooks too long, it will become tough.
My family is gluten-free — and I haven’t found a great pizza dough recipe. Maybe this is it! Sure looks great!!!
Hope you love it, Jessica! 🙂
So hard to find a good gluten free pizza dough. This is one I’m going to make.
So glad you cracked the code on a good gluten free pizza crust – that’s no easy task. Can’t wait to try!
Could I use the same recipe, omitting the gum, and using regular flour, to make a non-gluten free dough?
Yes! However, it’ll behave quite differently. Here’s what you should do: Once you put it in a warm place, really let it rise — maybe more than the 30 minutes. This stage will be done if you stick a finger in it, and the mark remains after you remove it. At this point, you’ll shape the dough into balls, cover with plastic, and let it rise a second time, about 30 more minutes. Then when you’re pressing it onto the grill, you might need to let it “rest” during the process. With the gluten, it’ll only stretch so far — but, if it rests briefly, it’ll continue to stretch. Hope this makes sense. The olive oil and smoky flavor from the grill makes it a delicious dough any which way. Thanks for your interest! 🙂 Valentina
Does your son know how much you love him??? This is beautiful!
I dont have a scale so what would the measurements be in cups. teaspoons etc???
Hi Christine — I hope this helps –> http://www.calcul.com/show/calculator/cooking-conversion (My apologies it isn’t easier — I usually use cups, teaspoons, etc., except with specific baking recipes.) Hope it works out and enjoy! 🙂
Hi! I have arrowroot on hand, but not xantham gum. Do you think I can make a 1:1 swap?
I’m not so sure — arrowroot is more of a thickener, while xanthan gum is more of a stabilizer. That said, the science of these ingredients is NOT my forte. Sorry I can’t be more helpful here. I might try it. LMK! 🙂
Do you have a book that I can buy please
Leonore, you are so kind! I’ll take this as a compliment. I don’t have a book . . . yet. 🙂