Grilled Pizza

Once upon a time, I used to gluten-free blog. Then we decided to move to Brazil, and I moved over here to share more about this journey. Another day to love will still be about that, but pizza is something we all love. I’m 3 years into this gluten-free world, and one of the biggest challenges has been to satisfy my craving for pizza. We have tried most pizzas out there. Pizza made from almonds. Pizza made out of cauliflower. You name it. We’ve probably tried to turn it into a pizza. Which is why the first time I stumbled on this recipe, I wondered if somehow gluten snuck into this crust. IT TASTES SO GOOD! SO…normal!

Grilled Pizza (Gluten-Free!)
1½ cups all-purpose GF flour blend*
1½ teaspoons xanthan (or guar) gum
1 package active dry yeast
1 envelope unflavored gelatin
½ teaspoon salt
½ teaspoon honey
2 tablespoons olive oil
2/3 cup hot tap water (around 110 degrees is perfect)
1. Combine all ingredients in a bowl of an electric mixer fitter with paddle attachment. Mix on low until combined. Scrape down bowl once. Turn mixer to high and mix for 3 minutes. The dough may clunk around in the mixer at first then soften up. The dough will be soft and sticky.
2. Dust a work surface with more GF flour blend or sorghum flour. Knead the dough a few times until it is smooth and no longer sticky. You can use the dough now or save to use later. (If using later, wrap tightly in plastic wrap and store in the fridge.)
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3. Pull off golf ball-sized pieces, roll into a ball and roll out with a floured rolling pin. Roll until about 5-6 inches in diameter and thin. Dust off any excess flour with a pastry brush.
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4. Heat an outdoor grill to medium. Lightly oil the grate. Place the rolled out pizzas on the grill pan or grates and cook about 2 minutes per side. Add any topping you like and lower the lid, cook for about 5 minutes or until the cheese (if using) is melted and the toppings are hot. If cooking on a grill pan, flip over and cook another 2 – 3 minutes. Top with desired toppings and put in the preheated oven for about 5 minutes or until the topping are hot and cheese is bubbly.
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Notes:
*GF Flour Blend: I use a mixture of 4 cups brown rice flour, 1 1/3 cup potato starch, 2/3 cup tapioca starch.
* I double the recipe for our family of 5. We triple or quadruple the recipe for company.
* If grilling the crusts, we try to cook them only enough for the crusts to stay together. If you get them too done, it will be too crisp once you put the toppings on and cook.
* You could also cook these on a grill pan over high heat.
* OR, you can use a panini maker! (Which is what we do in the winter now, thanks to DMB 🙂
For the panini maker: oil the grates, grill the crusts, then add the toppings and finish off in the oven on broil to melt cheese.
* If you need to make the pizza crusts ahead you can grill them up to one day before and store, wrapped in plastic at room temperature.
Recipe adapted from simplyglutenfree.com
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Enjoy your pizzas!
And your days.

I am unplugging for the week. No computer. No TV. No phone.
Going off the grid, folks.
We are going to spend some time with my family in the mountains.
I may not have any friends left when we return,
but am excited to take a break from the extra distractions.
To reign in this heart that’s prone to wander.
You are welcome to join along, to search for places of stillness.
To feel a sense of emptiness and not seek to fill it with anything…
Experience a bit of loneliness and not run to anyone…
Get lost in our way and not turn anywhere…
Other than the Lover and Guardian of our souls. 

He personally carried our sins
in his body on the cross
so that we can be dead to sin
and live for what is right.
By his wounds
you are healed.
Once you were like sheep
who wandered away.
But now you have turned to your Shepherd,
the Guardian of your souls.
1 Peter 2.24-25

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