Recipe: The Absolute Best Gluten Free Grilled Pizza
It's all in the flour.
Being half Italian, I love pizza. Like really, really, really love pizza. But the problem is, I don't love gluten free pizza. All the pizzerias around me have pretty much 1 of 2 crusts: a thin cracker-like crust that mushes by the time it gets to the house, or a cauliflower crust (also thin and soggy).
I was scrolling on Instagram trying to figure out what to eat (a daily occurrence no one told me was part of adulthood), when I saw TheIsraelBites' story about bread she was baking. Little did I know she had a secret that would change the game (and by secret I mean ingredient that's less heard of in the USA, or maybe it's just me. It could totally just be me).
The secret? Caputo gluten free flour*.
When I found this flour on Amazon and Wegman's after it sitting in my brain for a week, I knew it was game on - I bought 3 bags on my most recent trip to Wegman's.
Jazzie had great advice - use the recipe on the bag. Fun fact: the measurements are in metric, which as an American was a workout for my brain. The first time I made this, I did it measure for measure from the bag, and it came out massive. Like why is this pizza so big yet so delicious- massive.
In turn, I decided to modify the recipe. If you want to make the world's best grilled GF pizza read below.
Warning: This is basically a recipe for the crust. Sorry, I kinda clickbaited you. Also, this recipe really only works with the Caputo GF flour. I'm not sure what kind of Italian magic is in that thing, but it's unreal.
Also, don't bloom the yeast. Believe me, just dump it all together.
GLUTEN FREE GRILLED PIZZA
For the crust:
2 1/2 cups Caputo Gluten Free Flour* + more for coating surfaces (about an extra cup)
1 packet Active Dry Yeast
1 2/3 cups Warm Water
2 TBSP Salt
2 TBSP Olive Oil + extra for coating the bowl(s)
Sauce of your choice
Cheese of your choice
Toppings of your choice
Preheat oven to bread proof. (This step can be skipped if your oven does not proof).
Combine 2 cups flour, yeast, salt, and water into a bowl. With a dough hook on a hand mixer (I use this one*) or stand mixer, combine on high for 2-3 minutes until sticky. Add oil and mix another 2-3 minutes.
Add in an additional 1/2 cup of flour and continue to mix. This will make the dough less sticky.
Transfer dough to a well-floured surface (don't forget to flour your hands!). Sprinkle with flour and knead for 2 minutes.
Transfer kneaded dough to a well-oiled glass bowl.
Place dough uncovered in the oven for at least 3 hours. If proofing on top of the stove, cover with a damp warm dowl in a warm area.
Once the dough rises and you're ready to grill, punch down the risen dough.
Pre-heat grill to high heat.
Transfer dough to a well-floured surface. Knead again until not sticky and in a ball, transfer to a pizza pan or baking pan lined with non-stick foil.
Spread out the dough on the foiled pan, flouring both sides by flipping it once in the right shape.
Transfer dough and foil (not the pan) to the grill. Close the lid and let cook for 2-3 minutes.
Slide the dough off the foil. Grill both sides until fluffy and the color of your choice (I personally like char marks).
Add sauce (I used Market Pantry tomato basil sauce) and cheese (I used shredded mozzarella), close lid for 1 minute, and remove onto the pan.
For extra crispy cheese, broil on high in an oven for 1 minute or until golden brown.
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