Sunday, September 8, 2013

Gluten-free Pizza on the BBQ



What is Pizza crust but a flat bread?  I have been experimenting with my bread recipes lately and decided to try cooking one on the grill.  To my delight, it worked wonderfully!  No, it doesn't fall through the grill or break apart.  In fact, as it cooks it firms up nicely and I was able to flip the crust with tongs.  The crust gets a nice char and the cheese adopts a wonderful smokey flavor.  Once I figured out this recipe, I was finally able to taste the delights of BBQ pizza!

Recipe for BBQ Pizza Dough

Prep time: 5 minutes
Rest time: 20-30 minutes (fastest method) 
Cook time: 5-10 minutes
Makes two 10 to 12-inch pizzas

Ingredients and other things you will need:

225g GF Bread Flour Blend
1 TBSP sugar
1/2 tsp salt
15g whole psyllium husk or 10g ground psyllium husk
225g Warm Water
2 tsp. Apple Cider Vinegar
1 TBSP olive oil
1 tsp yeast
Parchment Paper
extra oil for the grill
tongs
paper towels
toppings


I use a charcoal Barbecue grill like this one, but I have heard of this working similarly on a gas grill.  If you have a pizza peel, you will feel very professional, but it's not necessary.  You can improvise with a flat cookie sheet to remove the pizza from the grill.

In a mixing bowl or the bowl of a stand mixer, place:

225g Warm Water
15g whole psyllium husk or 10g ground psyllium husk

Whisk together just until all the psyllium is wet.  Place in the bowl:

2 tsp. Apple Cider Vinegar
1 TBSP olive oil
1 tsp yeast
225g GF Bread Flour Blend
1 TBSP sugar
1/2 tsp salt

Mix all the ingredients together with the dough hook of the stand mixer, or with a silicon spoon, until everything is thoroughly blended.  The dough will seem wet and sticky, and kind of limp.  It should be much thicker than a cake batter, however, and more like a wet bread dough.  It will firm up as you go.

Optional: if you have an extra half hour to kill, you can let the dough rest in the bowl for 30 minutes and re-mix before going to the next step.  This firms up the dough and adds flavor.

Place a piece of parchment paper down on a flat surface.  Put a small puddle of oil in the middle of the parchment and also oil the dough a little for easier handling.  Divide the dough in half.  Put one half of the dough on the parchment paper and flatten it out into a disk with your fingers, making sure it is well oiled on all sides.  Roll the dough out to a thin circle 10 to 12 inches across.  Repeat with the second half of the dough (or refrigerate it or freeze it for use later).  Cover and let the pizza crust rest for 20-30 minutes.  In the meantime, start up your barbecue and prepare your toppings.

When the BBQ is hot, you can arrange the coals evenly on the bottom for a nice char on the crust, or you can bank the coals on the side for slower cooking and less char.

Oil the grill by taking a sheet of paper towel, soaking it with a little oil, and, using tongs, wipe the grill with the oil.

Take the pizza dough by the parchment paper and flip it top side down onto the grill.  Peel away the parchment paper and cover the BBQ with the lid.  Repeat with the second pizza if they both fit at once.  Cook the dough for about two minutes, or until they look a little browned on the bottom, then take some tongs and flip them over.  





Top the pizzas quickly (but go easy, don't use too much!) and cover the BBQ with the lid to cook the toppings.


When the cheese is melted your pizza is ready.  Scoop it up off the grill with a pizza peel or a flat cookie sheet.  Let the pizzas rest for a few minutes, then enjoy!



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