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Easy Grilled Gluten-Free Pizza

Easy method of grilling your favorite gluten-free pizza dough! 

Servings 8

Ingredients

  • 1 ball Sal’s gluten-free pizza dough
  • 2 teaspoons cornmeal
  • ½ cup canned tomato sauce
  • 8 ounces mozzarella shredded
  • 8 ounces cheddar shredded
  • ½ teaspoon oregano
  • Salt and pepper to taste
  • 3 to 4 leaves fresh basil torn
  • Toppings optional

Instructions

  1. If dough is frozen, defrost (at least 2 to 3 hours on counter or overnight in fridge).
  2. Take two sheet pans that will fit on your grill side by side (or cook one at a time) and sprinkle with cornmeal.
  3. Cut dough ball in half.
  4. Lightly flour surface and the rolling pin, roll out the dough to about 1/8th inch thick and place on prepared sheet pan.
  5. Heat grill to high heat.
  6. Prepare all your ingredients and tools near the grill. Have sauce, cheese, seasonings and any toppings you want to use, ready. Also make sure you have oven mitts for handling the hot sheet pans, cooking spray, a spatula and a pizza slide (if you have one).
  7. Place both sheet pans (or one at a time) on the hot grill and close the top. Grill for about 6 minutes, until the dough is firm.
  8. Remove pans from grill and place on temperature safe surface.
  9. Spray tops of dough with cooking spray and using spatula and your hands, if cool enough, flip dough over, directly onto the grill. Close and cook for about 5 minutes.

  10. Using your spatula or a pizza slide, flip dough over, off of grill, back onto sheet pan.

  11. Add sauce on each pizza, cheeses, oregano, salt and pepper. Add any toppings you want.

  12. Place sheet pans back on the grill. Close grill and cook for another 5 to 6 minutes or until cheese is bubbly and melted.

  13. Take off the grill, top with fresh basil and serve!