Clara Gluten Free

Grilled Pizza

Somewhere along the way, a routine developed:  start of summer vacation = pizza. School's out,! And not just any pizza! but grilled pizza because I hadn't figured out a way to grill pizza dough since going gluten free and school's out so I've got time.... and a grill. 

The main challenge to overcome was the dough melting into the grill. Good gluten free pizza dough is more like gluten-free muffin batter which, on the grill, equates with gluten free flame-up and no pizza (that later of which is the real problem. Obviously.) To address this, I pressed the dough into shape and partly cooked it in the oven and finished it on the grill, which worked well. Only hold up- when going on the grill, the pizza crust is only partly cooked, so it's fragile and easy to rip. A big spatula, some tongs, and probably an extra set of hands (I roped in my brother for that job), will likely do the trick. 

But more importantly, a solid dough is really important. I have been figuring out how to get my bread dough stronger, aside from relying on eggs, and the main discovery: kneading. I was at the hair-cutter's and talking about baking (it may or may not be all I think about), when she mentioned her own gluten-free cooking experiences. She explained that a friend, who is a chef, suggested kneading dough longer in order to get the much-shorter-than-gluten proteins in GF flour to line up like gluten. So, armed with that rather extended story and a short bit of information, I tried it out on this dough. And it worked! The dough was much more solid than I expected and actually held up to being put on the grill, take off, flipped, put back on the grill, removed, and sliced. Kind of a tall order for a gluten free dough. Though it did not hold up to being eaten. Which is a good thing. 

Grilled Pizza- makes 2 large pizzas
*Note: for this pizza, I made a family favorite: an apple-cheddar-parmesan white pizza, but you should sauce + top as you see fit!

3 eggs
1/2 cup heavy cream
1 cup hot water
4 tbs sugar
1 tbs yeast
1 tsp vinegar
2 cups coconut flour
2 cups tapioca flour
3 tsp xanthum gum
1 tbs salt
dash of pepper
1 cup olive oil
3 cups hot water
Additional oil
sauce + toppings

1- Combine 1 cup of hot water, vinegar, and heavy cream. Dissolve in the sugar and pour on yeast. Meanwhile, in a large stand mixer, beat the three eggs. 

2- Combine flours, xanthum gum, salt, and pepper in the stand mixer. Set on stir to combine. Add the yeast mixture and set on medium to stir. Slowly add the olive oil and hot water. The dough should be like a fairly stiff muffin batter. Add additional water or oil if necessary. Knead on high for about 7 minutes. 

3- Meanwhile, generously oil two pizza pans. When the dough has completed kneading (it will be elastic), divide between the two pans. Drizzle oil onto the top of the dough balls and coat your hands (to keep them from sticking). Press the dough into large circles.

4- In a slightly warm oven, let the dough rise for 30 minutes. It will look puffy and rounded when it is done. Remove from oven, and heat the oven to 500 F. Cook the dough in the oven for 7 minutes. Remove promptly (when the edges just start to brown). Allow to sit at room temperature for a few minutes to set up, and using a wide spatula, separate each pizza from the pan with a wide spatula. Bring the oven to 350 F. 

5- Fire up the grill. At a solid medium flame, cook the pizza for a 3-5 minutes on each side until it browns and good grill marks are formed. Return to pizza pan, flip, and grill the uncooked side for an additional three minutes. 

6- Remove from heat, top, and bake in the oven until the cheese is melty. Broil for a few minutes if desired, to brown and bubble the cheese. Remove from the oven, let set for 5-10 minutes, slice and serve. 

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