Bake in the oven and then finish these individual-size gluten-free pizzas on the grill for a deliciously crispy crust that’s close to wood-fired pizzas in flavor. I usually do the baking in the morning and then they’re all ready to top and grill for an easy dinner we all love. The recipe makes about ten 6″ diameter individual pizzas.
Ingredients:
- ½ C milk
- 3 t yeast (an individual packet will work fine)
- 1 t sugar
- 1 ½ C warm water
- 1 egg, beaten
- 1/4 C oil
- 1 ½ C white rice flour
- 1 C potato starch
- ½ C tapioca flour
- 1 t xanthan gum
- 1 t salt
- Sauce, toppings, and cheese
Directions
Proof yeast by putting it and the 1 t sugar in warm water (about 110 degrees) for 5 – 7 minutes. Yeast will dissolve and foam up.
Warm milk in the microwave or on your stovetop until bubbles form on the edges and steam rises. Typically, this takes 30 – 40 seconds in the microwave. Set aside.
While your yeast is proofing, whisk together all dry ingredients in a separate bowl.
Cover two baking sheets with foil. Lightly grease both foil covered sheets.
Mix milk, proofed yeast, egg, and oil in a large bowl. Add all dry ingredients and mix on medium speed until thoroughly combined. The dough will thicken as you mix.
Spoon dough onto the greased foil-covered pans. Use a spatula to smooth them into 6″ rounds about ½” thick.
Let the dough rise for about 45 minutes in a warm, draft free place.
Preheat oven to 400.
Bake pizza crusts for about 16 – 18 minutes.
Grilling
Add your favorite sauce and toppings to the pizzas. Grill over a medium low flame for 8 – 10 minutes.
If not grilling immediately, allow your pizza crusts to cool and then store in a sealed container or bag. You can also freeze these with parchment paper between the crusts. Just thaw them completely before grilling.
Enjoy your Gluten-Free Pizzas on the Grill!
P.S. Want an easy side salad with your pizza? Try my recipe for Sweet Soy Broccoli Salad.