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Gluten free grilled flatbread pizza

Did I tell you? I gave up cheese. Cheese! I do eat a little goat cheese and fat free feta, but otherwise everything else is cut out. I had a serious cheese problem. Ask James. He would tell you I spent at least $25 a week on fancy cheeses, shredded cheese and sliced cheese. I ate it as dessert. I ate it with every meal. I ate it when I was bored, hungry, tired… Cheese was my savior. And then after consuming a huge plate of cheese, I had a realization – this isn’t making me feel any better.

So I gave up cheese. I feel amazing. I miss it, yes, but that’s why I’m allowed the random moments of goat cheese crumbles and feta. Neither of which you can find on a gluten free pizza anywhere in town. And as I mentioned in a previous post, it’s too hot to turn the oven on. I wanted to make pizza on the grill, but how can one do that with gluten free pizza dough?! Oh, I will tell you.

To avoid massive heat, you can use a toaster oven for the first part. If not, make your crust in the morning when the heat won’t overcome the household.

I used a recipe adapted from Gluten Free on a Shoestring. Apparently you can make pita pockets from this too!

Here’s what you need –

  • 2 cups gluten free flour blend (I used BetterBatter)
  • 1 tsp xantham gum (omit if your blend has it already)
  • 1 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tbsp vegetable oil
  • 1 egg + 1 egg white (I used egg whites from the carton for this)
  • 1/4 cup 2% milk
  • 1/2 cup warm water (possibly more if dough is crumbly)

Preheat your oven to 400 F. Mix the flour blend, xantham gum, baking power and salt in a stand mixer. Add the oil, eggs and milk and mix to combine. I used the paddle attachment for this.

For the water, add slowly while the mixer is still on and stop once a ball comes together and the dough is not overly sticky. Remove from mixer and divide dough into 3 equal portions. Oil a pizza stone (or a smaller tray for your toaster oven). For each dough portion, wet your hands and smooth down so that it’s 1/4 – 1/2 inch thick.

Bake for 8 minutes, flip, and bake for another 8 minutes. Let cool.

For the pizza part of this, when you’re ready, add your toppings. In my case, I made caramelized onions and figs, shredded prosciutto and sprinkled goat cheese crumbles on top. Preheat your grill and oil the grate. Slide your topped pizza carefully onto the grill, and close. Let cook for 5 – 7 minutes, until everything is heated through and your crust has grill marks.

I added a balsamic drizzle on mine to finish it off.

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