I have three teenage boys and they like pizza. Honestly, it’s one of my favorite foods too. It was one of the first things I worked at converting to gluten free, and it’s a gluten-free food that we all love. The rest of my family is able to eat gluten so of course they have pizza at a party or restaurant once in a while. They like wheat pizza, but they also like my gluten-free pizza. The pizzas are different, but most of the time my family likes my gluten-free pizza as much as and sometimes more than a regular pizza (it depends on the pizza).
My pizza recipe was one of the first things I posted on this blog. It makes a fairly thick large rectangular crust and a round crust. I then modified it slightly and posted a single crust recipe that is a little easier. I like using both recipes, and while both make a somewhat thick crust, they can be made into a thin crust by simply using the same amount of dough to make a larger pizza. For example, you might use the single crust recipe in a rectangular cookie sheet rather than a round pizza pan. The crust will be a little thinner, but the pizza will be larger.
When the weather is cool, I make gluten-free pizza most Friday evenings. When the weather gets hot, though, I refuse to do it. I won’t heat up the kitchen and much of the house just for pizza. A friend of mine makes her regular wheat pizza on the grill, so this summer I decided to try it with gluten-free pizza.
I followed my recipe as usual except anytime it was supposed to go in the oven, I put it on my gas grill. My grill has a thermometer so I kept the controls adjusted to keep the temperature at about 400 degrees. The pizza dough went on rectangular cookie sheets and I just baked one at a time. First, I precooked the crust:
Then I added everything and finished baking. The crust did not brown well, but it was still cooked through and tasted good. It’s not my preferred way to make pizza, but it gets the job done, and makes my family happy.
Have you ever grilled pizza?