I keep hearing from some of my readers that it’s just too hot to bake, even a good gluten-free pizza! In researching how to grill a gluten-free pizza in a cast iron skillet, I came across Man Tested Recipes’ Pizza Dough for Cast Iron Skillet Pizza recipe. Though it is not a gluten-free grilled pizza recipe, it provided me with how much yeast to use, so I could skip the Expandex used in my previous gluten free pizza crust recipe. In addition, my last recipe was a bit too chewy for my taste. So, this time, I added a little more sorghum flour, used less tapioca starch and more potato starch, skipped the agar-agar, and tripled the yeast. It came out great! I hope you enjoy!
On a hot day, make grilled gluten free pizza or for those cold winter days, bake it. Either way, this pizza crust is wonderful.
- 1 cup non-fat milk, (or milk of your choice which contains protein) heated to 105 - 115°F
- 1 Tablespoon instant dry yeast
- 1 teaspoons sugar, evaporated cane sugar, molasses, agave, or honey (I used agave)
- 1 cup potato starch, divided
- 1/2 cup tapioca flour/starch
- 1/2 cup + 1 Tablespoon sorghum flour
- 1 teaspoons xanthan gum*
- 1/2 teaspoon guar gum
- 3/4 teaspoon sea salt**
- 5 Tablespoons extra virgin olive oil, divided (1 T for dough; 1 1/2 for pan; and 2 1/2 or more for crust ends)
- 1 teaspoon apple cider vinegar
- Optional addins: Italian seasoning, dried basil, oregano, thyme, grated Parmaesan cheese (nutritional yeast, if dairy-free), shredded cheese, etc.
- Approximately 5 Tablespoons Gluten-Free Pizza Sauce
- 1+ cup shredded mozzarella cheese (or Daiya makes a great dairy-free cheese that stretches and melts)
- 1/2 small green bell pepper, chopped and sauteéd
- 1/4 cup red onion, chopped and sauteéd
- 1 Italian turkey sausage, cooked and removed from skin, then crumbled (omit if vegan or vegetarian)
- Add 1 1/2 Tablespoons of oil to a 12" or larger cast iron skillet and coat the entire inside of the pan. If you wish to spray it with oil, do so heavily.
- Add yeast, agave/sugar to warm milk, stir and allow to foam for about 5 minutes. If your mixer has a glass bowl you may use it. If it is metal, use a separate bowl for this step.
- Add vinegar and oil (and milk/yeast mixture, if not already done) to the bowl of your mixer and blend for about 10 seconds on low (KitchenAid mixer No. 2).
- In a separate bowl, whisk together all the remaining dry ingredients.
- Add the dry ingredients to the yeast mixture; mix on high (KitchenAid No. 10) for 1 minute. You'll see it come together and form a ball, just like real dough, but you're going to go past that point and make it softer and fluffier.
- If you wish to speed the rising process, preheat your oven to 170°F.
- Scoop the dough into the center of the skillet and using a rubber spatula, dip it in water several times while distributing the dough. Make a higher rim around the edges, however thick you like your gluten free pizza crust edges.
- Place dough in a warm place to rise. If using an oven, now it is time to turn your oven off and place the pan in the oven with door closed until it rises, about 15 minutes.
- Once dough has risen, preheat your gas grill to medium-high. Preheat for about 5 minutes. If baking, preheat your oven to highest temperature it will reach: 500, 550, 600°F, etc.
- Top the gluten free pizza dough with your favorite pizza toppings, (sauce, cheese and toppings, a little more cheese, in that order, if you're using cheese).
- Baste the raised edges of your dough with oil to prevent cracking and help in browning.
- Bake your gluten free pizza crust in the center of your gas grill for 8-10 minutes with a closed lid. I cooked mine for 10 and 2 of the pieces were burnt underneath. My husband enjoys it that way. If you like your gluten free pizza crust doughy, you may try 7 minutes.
- Immediately remove the pizza from the pan using a large pizza spatula or 2 regular metal spatulas. You may set it on a pizza stone or a large wooden chopping board.
- Slice and allow pizza to cool for about 3-5 minutes before serving. It actually cools off very quickly compared to oven baked pizza. Using a pizza slicer helps greatly, especially if you are using a pizza stone. A good pizza slicer may cut into other surfaces.
*For corn-free dieters, use corn-free xanthan gum or 1 1/4 teaspoons guar gum. **Lower in sodium, if on a low-sodium diet, use no less than 1/3 teaspoon.
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See other gluten free pizza crust recipes: