Like A Big Pizza Pie

I am fairly certain that everyone likes pizza. Speak up if you are a pizza hater. The trick is bringing our love of pizza together with our commitment to healthy eating. The very best way to do that is to Make Your Own. And if you are on a gluten-free diet making your own is probably your only choice.

The other week we gave grilling pizza a try. I tried the grilled pizza crust recipe from Living Without magazine. I doubled the recipe. It was a bit tricky to roll out.

 

Regardless of wonky shapes the pizzas were fantastic! Smoky and crunchy and perfect. Like we had a campfire supper in the house.

Gluten-free dough needs to be pre-cooked, so we (and by we I mean Ken) cooked them, then flipped and cooked a bit more. Then we loaded them up with toppings and cooked until the cheese melted. Ken said he will cook a little bit less next time. The trick to grilling dough is to brush oil on the grill and the dough. We used grapeseed oil.

We also baked a few of these pizza’s in the oven. Not nearly as tasty as the ones from the grill. I don’t recommend this as oven bake recipe.

Jeanne at Four Chickens, grilled some pizza too and her recipe is also gluten-free

I also tried a gluten-free pizza dough mix. Which isn’t exactly Make Your Own but I was at my mom’s and she doesn’t have the flour and starch selection I do.

 

This is me making Bob’s Red Mills gluten-free pizza dough. While it was very tasty, it was super sticky and I had to press it into place with wet fingers.

I followed the instructions on the bag. It also needed a few minutes to pre-cook.

I don’t have a great gluten free from scratch recipe yet. Still working on it.

My best pizza dough recipe is a glutenous one, so I’ve haven’t used it in some time. It can be made in a food processor or a stand mixer. I’ve even made it by hand too.

2 3/4 cup all purpose flour (you can use whole wheat or spelt), 1 tbsp sugar, 1 tsp, salt, 1 package of quick rise yeast. Mix this together. Add 1 1/4 cup of hot water and 1 tbsp oil. Mix until ball forms. Divide into 2 balls on a floured surface and let rest. I roll them out in rectangles to fiy my cookie sheets. This is enough doung to fill 2 sheets.

Bake at 35o until bubbly and delicious.

 

And one for the Bread Maker Pizza Dough

1 cup beer or water, 1 tbsp butter, 1 tbsp sugar, 1 tsp salt, 2 2/3 cup of all purpose flour, 1 ¼ tsp yeast, 2 tbsp cornmeal for dusting your pan if needed.

Measure first 6 ingredients into baking pan in order.

Select dough/pasta setting. Press start. When complete remove dough from machine on to floured surface.  If necessary, knead in enough flour to make dough easy to handle. Grease pans (2 12-inch, 1 14-inch or 1 15 x 10), sprinkle with cornmeal (optional).  Roll out dough and place on pans. Top pizzas as desired.  Bake @ 425F for 15-25 minutes or until edge of crust is golden and cheese is bubbling.

Makes 1 large, 2 medium or 4 personal size.

And lastly toppings.

 

My favorite is caramelized onions and sausage.

What do you like on your pizza?

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Comments

  1. I will have to try the grilled pizza, sounds really good. I have bought the gluten free pizza crust blend at the bulk barn and it isn’t too bad either, but I still prefer to make it completely myself and not have one more container of stuff taking up shelf space!

  2. OMG that looks and sounds so delicious!

  3. Aging Mommy says:

    I like pizza when it is fresh and out of the ordinary. We have an organic pizza store here that uses all organic vegetables, meat, poultry, cheeses etc and the simplest of pizzas can taste good from there. In Dublin there was am amazing pizza place which I so long to go back to that did all sorts of pizza including a thai duck one, a mexican tortilla pizza and all sorts of other unusual “meals on a pizza” all of which were amazingly good.

  4. Ya know, I have never tried to make GF grilled pizza before! This looks delicious, I will have to try it with some goat cheese. :0)

  5. Those all look delish! I am definitely going to have to try grilling – with some nice peppers and onions!

  6. I like my (home made) pizza with sliced vegetarian sausage, broccoli, peppers, onion and mozarella cheese (and maybe a few slices of pineapple). Pizzas from the supermarket often give me tummy ache, and some restaurant pizzas too. I tend to eat pastas in Italian restaurants just to be sure.

    • This is a great point! Shop and store made pizzas can be full of dreadful stuff. Salt, sugar, MSG. Homemade is the healthiest choice.

  7. You know, I like the wonky shaped ones better actually.

    And the grapeseed oil on the GRILL is something I would not have known. I learn something everytime I come here.

    I like sauage and fresh garlic on my pizza. Yum.

  8. We use a whole wheat dough that Craig makes from scratch. And the recipe for the pizza sauce comes from a Cooking Light.

    Haven’t made it on the grill before, though. And I wouldn’t mind in the least if my crust was wonky.

  9. Drool.

    This makes me hungry! I’ve recently joined team BBQ chicken with pineapple… mmmm!

  10. I’ve never tried it with beer before and my homemade pizza crust is usually pretty flavorless and I think the other ingredients are pretty similar (except I use half wheat flour). Do you use the beer when you make it?

  11. Kristin @ Ellie-Town says:

    It all just looks so tasty. We’ve never done pizza on the grill before but it looks like it’s time to give it a try!

  12. These look so nummy! I love all sorts of stuff on my pizza. Avocado, garlic, oregano, pinapple, etc

  13. OK, THAT right there? Is definitely happening HERE this weekend.

    Yumbo and Fun, too…

    Thank you.

  14. blueviolet says:

    I’m so booooring. I just like cheese, and I usually order light cheese. I know, I know, I really don’t even deserve to eat it.

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