Tired of missing out grilled pizza with gooey cheese, smoky flavor, and a golden, slightly charred crust? It’s time to enjoy this delicious, quick dinner again with an effortless gluten-free grilled pizza recipe! As an experienced gluten-free cook and baker, I have perfected the process of making gluten-free pizza on the grill with easy tips for making a soft, fluffy GF crust, which toppings work best, and how to achieve perfectly grilled results every time!
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Gluten-Free Pizza On The Grill
When transitioning to a gluten-free diet, the list quickly grows of forlorn foods with subpar stand-ins, such as dry, crumbly sandwich bread and cardboard pizza crusts.
As I have perfected recipes for soft, tender gluten-free bread and crisp, yet fluffy gluten-free pizza dough, more and more beloved foods have made a welcome resurgence, thanks to incorporating my favorite, easy GF recipe tips.
Making delicious grilled gluten-free pizzas became a priority as I searched for more easy dinner ideas. After making these one bowl, gluten-free flatbreads that cooks in minutes, I became obsessed with all the ways to use it. The grilled gluten-free pizza recipe was born!
Serve as a quick weeknight dinner when you don’t want to turn on the oven, or use for an entertaining pizza night with choose-your-own-toppings. Typically I have the flatbreads prepared and ready to go in my freezer. After a quick thaw, they are ready to serve in less than 10 minutes!
Here you will learn how to make grilled pizzas with perfected results every time. Optimal heating and cook times are shared, along with the best GF pizza toppings, different crust options and cooking methods. It’s all here!
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Ingredient Tid Bits
The flatbread dough uses no dairy, so those on a dairy-free or vegan can also adapt the pizzas by using non-dairy cheese and veggie toppings.
Gluten-Free Pizza Crust:
- Gluten-free flour – I use and recommend Cup4Cup gluten-free flour blend for the softest texture. However, this blend does contain milk powder. For a dairy-free, vegan recipe, use King Arthur Measure-for-Measure, but you will have to slightly adapt the recipe. I’ll include those adaptations in the recipe notes.
- Potato starch (not flour) – Instead of relying on additional flour to structure the dough, I substituted another gluten-free starch for added softness. This works well in any GF baked goods that have to be shaped. Use for best results, but tapioca starch may be substituted.
- Psyllium Husk Powder – An essential gluten-free binding agent ingredient for any dough that requires shaping. It helps help mimic the elasticity and crumb structure of wheat baked goods. I recommend using the linked brand so the dough stays white instead of turning a purplish color.
- Active Dry Yeast – Activate the yeast by mixing together with the warm water and a little sugar. If using instant yeast, this step may be omitted and add the yeast with the dry ingredients.
- Baking powder – Helps add rise and loftiness as it cooks on the stove top. I like using a combination of baking powder and yeast to help with lift in GF breads.
Grilled Pizzas:
- Cheese – Mozzarella is best for melting and gooey, stringy slices. However, a variety of cheeses may be used, such as fresh mozzarella, ricotta dollops, cheddar, havarti, parmesan, and gouda. Some will be better for melting, while others offers unique flavor.
- Sauce – Use marinara or any preferred gluten-free pizza sauce. Another option would be to brush the crust with olive oil and sprinkle with salt, pepper, and freshly minced garlic.
- Toppings – Choose your favorite pizza toppings, as long as they are gluten-free! However, there are important tips for success, especially when picking toppings for grilled pizza. Jump to, or scroll down to, “Toppings For Grilled Pizza” for the essentials!
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Easy GF Flatbread Pizza Dough
The flatbreads can either be done right before assembling and grilling the pizzas or make a batch, cool completely, securely wrap, and store for later use.
The dough is pretty straightforward – just mix all the ingredients together until a thick dough forms, cover and rise for about 45 minutes. Divide into 5 balls and roll into 6-inch circles.
To cook before grilling, cook on a hot skillet for about 4 minutes, flipping halfway through. Transfer to a cooling rack and cook remaining flatbreads before assembling the pizzas and warming the grill.
Assembling and Grilling
Now, you’re ready for gilling. Preheat a gas or charcoal grill to medium-low. Once it is heated place the crusts directly on the grill grate and cook one side only for 90 seconds. This will slightly char the crust.
Move the pre-charred crusts to a baking sheet or pizza peel to assemble with toppings. Make sure the grill marks facing up, which is where the toppings will be added.
Finishing Off
Return to the pizzas to the grill, placing them directly on the grate. Close and cook for 2-3 minutes. The cheese should be melted, but if not, turn off the grill and let the residual heat finish melting the cheese. Enjoy!
More Cooking Options
Cooking The Dough On The Grill – When testing the pizzas, I experimented with cooking the dough on the grill as well. While it worked, I found the stove top method easier to control the temperature.
However, if you would like to completely cook on the grill, roll out the crusts and transfer to a parchment lined baking sheet. Spray a sheet of heavy-duty foil with nonstick cooking spray and place on the grill.
Transfer the rolled flatbreads to the foil and cook, undisturbed, for 90 seconds, flip, and cook for an additional 90 seconds. Remove the foil and grill one side directly on grates for 90 seconds. Transfer back to baking sheet for toppings and grill again as directed in the recipe.
Using a Pizza Stone -If you worry about scorching pizzas on the grill, than using a pizza stone is a great option! Since the stone provides a barrier, you will use a higher grill temp.
Place the stone on the cold grill and then preheat to medium-high heat. You want the stone to heat with the grill to prevent dangerous breakage.
Slide your assembled cooked crust with toppings (no need to grill on one side first) to the heated stone. Close the grill and cook for 5 minutes, or until cheese is melted and the crust starts to brown underneath.
Things To Know About Toppings
The important thing to remember when picking toppings for grilled pizzas is the short cook time. Because of this, all meats should be precooked and veggies that have a longer cook time, such as mushrooms, onions, thin-sliced potatoes, eggplant, and broccoli should be roasted or grilled ahead of time.
If you would like to add tomatoes, char or roast cherry tomatoes before adding to the pizza. You may also thinly slice larger tomatoes and blot with paper towels to soak up extra moisture. This prevents excess water releasing, making a soggy pizza.
Add fresh herbs, such as oregano or basil leaves after the pizza removing the pizza from the grill.
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Gluten-Free Grilled Pizza (Easy Tips, Best Results)
Ingredients
Gluten-Free Pizza Dough
- ¾ cup warm water, heated to 110℉
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 ⅓ cup gluten free all purpose flour, (I recommend Cup4Cup GF flour, see recipe notes for other flours)
- 3 tablespoons potato starch
- 2 teaspoons psyllium husk powder
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon olive oil, and more for shaping and rolling
Toppings
- pizza sauce or olive oil
- 2-3 cups freshly grated mozzarella cheese, or sliced buffalo mozzarella
- toppings, see recipe notes for best results
Instructions
Gluten-Free Pizza Dough
- Begin by making the flatbread crust. This can either be done right before assembling and grilling pizzas or make a batch, cool completely, securely wrap, to store at room temp one day or freeze up to 2 months.
- Begin by heating the oven to 150ºF. Once it reaches temperature, turn it off. This will serve as an extra warm place for the dough to rise.
- In a small bowl combine the warm water, yeast, and sugar. Whisk and set aside for 5 minutes to activate. When ready it will be frothy on top.¾ cup warm water, 1 teaspoon active dry yeast, 1 teaspoon granulated sugar
- In a large bowl of stand mixture with paddle attachment, combine the gluten-free flour, potato starch, psyllium husk, salt, and baking powder. Mix on on speed.1 ⅓ cup gluten free all purpose flour, 3 tablespoons potato starch, 2 teaspoons psyllium husk powder, ¾ teaspoon baking powder, ½ teaspoon salt
- Add in the yeast / water mixture and oil. Mix on medium speed for 3 minutes. If you do not have a stand mixer, mix with a wooden spoon to combine well.1 tablespoon olive oil
- Scrape the dough into the middle of the bowl. Cover with plastic wrap and place in the warm oven, leaving the door slightly ajar for 5-10 minutes before closing. Let rise for 45 minutes.
- When read to shape, pour a little additional olive oil to dip your fingers in if the dough sticks. Place a large sheet of parchment paper on a workspace. Use slightly greased fingers to divide the dough into 5 equal-sized balls. Cover with plastic wrap and let rest for 10 minutes. Meanwhile, heat a dry nonstick skillet over medium heat.
- Move the balls to the side, keeping covered. On the parchment spread a very, very light sheen of olive oil. Place one ball in the middle and flatten into a thick disc. Use a rolling pin to shape into a 6½-inch circle, rotating quarter turns as you roll to maintain a round shape.
- Use a spatula to lift the flatbread onto the hot skillet. Cook, undisturbed, for 1½ – 2 minutes, flip, and cook for an additional 1½ – 2 minutes. Make sure to cook just as long on second side, or they will be dense and not as fluffy (even if they look "done.") As the flatbread cooks, roll out the next one.
- Transfer to a cooling rack and cook remaining flatbreads before assembling the pizzas and warming the grill.
Assembling and Grilling Pizzas
- When ready to grill, preheat a gas or charcoal grill to medium-low. Once it is heated, place the crusts directly on the grill grate and cook one side only for 90 seconds. This will slightly char the crust.
- Move the pre-charred crusts to a baking sheet or pizza peel to assemble the pizzas. Make sure the grill marks are facing up, which is where the toppings will be added.
- Spread on a thin layer of sauce, sprinkle with toppings (see recipe notes), and top with cheese. Return to the grill, placing directly on the grate. Close the lid and cook for 2-3 minutes, checking after 2 minutes to make sure the bottom isn't burning. If the crust becomes too scorched before the cheese has melted, turn off the grill and let the residual heat finish melting the cheese. Use a long spatula to remove and serve immediately.pizza sauce or olive oil, 2-3 cups freshly grated mozzarella cheese, toppings
Notes
Gluten-Free Flour
I use and recommend Cup4Cup gluten-free flour for the softest texture, and other brands may affect the texture. If using King Arthur Measure-for-Measure flour, make these adjustments:- Measure 1 ⅓ cup KA flour, then remove 2 tbsp. Replace with 2 tbsp. cornstarch.
- Use a little more oil when rolling out to add a touch more fat / moisture.
- Cook less. I found the best results when cooking 1 minute / side versus 1 ½-2 minutes.
Note About Toppings
Since the pizza has of short cook time, all meats should be precooked and veggies that have a longer cook time, such as mushrooms, onions, thin-sliced potatoes, eggplant, and broccoli should be roasted or grilled ahead of time.Using a Pizza Stone
Place the stone on the cold grill and then preheat to medium-high heat. You want the stone to heat with the grill to prevent dangerous breakage. Slide your assembled cooked crust with toppings (no need to grill on one side first) to the heated stone. Close the grill and cook for 5 minutes, or until cheese is melted and the crust starts to brown underneath.This post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
I don’t have a grill. Can I make this in the oven? If so, at what temp?
Hi Marge,
Yes you can! Place the assembled pizza on a baking sheet or pizza stone and bake in a 425ºF oven for 5-8 minutes, or until the cheese is bubbly. If you have a pizza stone, that works really well, but it can be baked on a baking sheet too.
Melissa