gluten-free pizza crust on the grill

Grilled Gluten-Free Pizza Crust Recipe

Grilling the crust adds a layer of smoky, delicious flavor that will enhance the overall pizza once you add sauce, cheese and toppings.

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.

Course Ingredient
Cuisine American
Keyword gluten-free pizza recipes
Prep Time 22 minutes
Cook Time 8 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 8
Calories 418 kcal



  1. In a small bowl, combine the warm water (about 106°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.)

  2. While the yeast is proofing, combine the remaining sugar with the flour, salt and xanthan gum.
    Grilled Gluten-Free Pizza Crust Recipe
  3. 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.
  4. Dust a clean, dry work surface with gluten-free flour, and pour the dough out of the bowl. Use your hands to group it all together.
  5. 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.)
  6. Shape the dough into a large ball, place it in the mixing bowl and cover it with plastic wrap.
    Grilled Gluten-Free Pizza Crust Recipe
  7. 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.)
    Grilled Gluten-Free Pizza Crust Recipe
  8. 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.)
  9. 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.
  10. Gently use your hands to press the dough into flat circles.
  11. 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.

    Grilled Gluten-Free Pizza Crust Recipe
  12. 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.)
  13. 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.