I’ve got to admit, I get a little motivated when I see cooking shows do stuff that is a challenge for gluten free. One of those recent things is grilled pizza. Have you ever seen where the chef takes some uncooked dough (with gluten) and tosses is on the grill and proceeds to make a yummy looking, bubbly dough pizza? The gluten free doughs I’ve made are more sticky than their gluten counterparts, so tossing it on the grill is basically a no-go.
I’ve played around with some of my pizza crusts and came up with this – the thin crust recipe does need to be baked ahead of time, but holds up beautifully and makes a delicious pizza. This one is marguerite style, but feel free to add other flavors you like. Just don’t use anything really wet or you may end up with a soggy pizza.
Gluten Free Grilled Flatbread Pizza
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
Dairy Free? This still tastes great without the parmesan! Consider drizzling with a little more oil and sprinkling with Nutritional Yeast to get a little cheesy flavor.
- 1 Recipe Gluten Free NY Style Pizza Crust
- 6 Thin Slices of Tomato
- 2 Cloves Garlic, Peeled and sliced
- 2 Thin Slices of Onion
- Olive Oil
- 6 Basil Leaves, Sliced
- 1/4 - 1/2 Cup Parmesan Cheese
- Make the pizza crust recipe, (decide if you want one large or two smaller crusts). Once baked, set aside (or freeze and make this pizza another time).
- Heat the grill then turn burners to low.
- Place the sliced tomatoes on paper towels, salt them, let them sit for a few minutes, then take more paper towels and pat some of the liquid out of them.
- Rub the pizza crusts, top and bottom, with olive oil.
- Place the crusts on a baking sheet for easy on, easy off the grill.
- Place the tomatoes on the crust, then add the garlic and onion.
- Drizzle a little more olive oil over the pizzas.
- Place the pizzas on the grill and cook for just a few minutes - enough to get a few grill marks on the bottom - the olive oil will likely be sizzling a little.
- Now turn off all but one burner and slide the pizzas to an area of the grill that does not have any flame under it.
- Close the lid to the grill and let the pizzas cook for 5-10 more minutes until the garlic and onion have softened a bit.
- Sprinkle the pizzas with the cheese and fresh basil, close the lid and let them cook for a few more minutes, until the cheese is melted.
Cross Contamination Alert! If your grill has previously cooked foods with gluten on them, it has been reported that gluten does not burn off surfaces. Sometimes sauces and marinades contain gluten. Cross contamination at home can be one of the the missing links as to why some people are still exposed to gluten, despite their efforts to avoid it.
One possible option for cooking on a contaminated grill may be to cook your pizza on a sheet of foil or on a heatproof pan.