Monday, August 20, 2012

Gluten Free Barbecued Pizza

We are heading in to our 5th month without a working kitchen.  I shouldn't complain as we at least have a fridge, sink, and a little counter space.  But, as we grow weary of takeout and I run out of creative ideas for the crock pot and camp stove, times are getting desperate.  Well, desperate may be a strong word, but we are running out of ideas.  Tonight I decided to try my hand at the barbeque.  My husband is usually the "grill master"  but I thought it would be fun to try gluten free barbecued pizza. I have heard of people doing it and we were excited to try something new.

Now, I will preface this recipe with the fact that I usually make my own gluten free pizza crust.  In fact,  I make quite delicious gluten free pizza crust and I will eventually share the recipe.  But there was no way that I could make it myself tonight as we only have about two square feet of counter space left and most of my baking utensils in the basement.  So, I did the unthinkable and bought pre-made gluten free pizza crusts.  I say the it is the "unthinkable" because pre-made, gluten free pizza crusts are really hard to manage.  They are fragile and tend to crumble easily.  If I had to do this recipe again, I would make my own dough.  For the rest of the pizza you need:

  • About two tablespoons of olive oil
  • Your favorite sauce (marinara, olive oil, pesto, or whatever you like on your pizza)
  • Your favorite blend of Italian cheeses (mozzarella, parmesan, ricotta, etc.)
  • Your favorite gluten free pizza toppings, anything goes!
Get all of your ingredients together before you heat your grill.  Take the olive oil and lightly brush all sides of the crusts with the olive oil. This prevents it from sticking to the grill:
(Do you like how we are using our siding as a prep station?)

Contrary to what I did, you should heat your grill to a medium-low heat.  The crusts will burn quickly if the coals get too hot.  Once the grill is heated, cook your crusts for about 2 minutes without adding the toppings.  Once the crusts have firmed up enough to where they are not crumbly, add your sauce, cheese and toppings.
(I over-handled the crusts and they broke :()
Cook for about another 2-5 minutes until your toppings are cooked.  If you are using uncooked meat, you will want to cook it before adding it to the pizza.  The same is true for veggies, although that can be considered a matter of taste.  

Pros of barbecuing pizza:  It really bring out the flavor of all the ingredients and you get a nice, wood-fired taste to the crust.

Cons: You know the saying, "the sauce is the boss"?  When you barbeque a pizza, the crust is the boss.  So you need to get it perfect to truly appreciate the barbecued taste of the pizza.  And, in this case, pre-bake crust just wasn't doing it for me.

Any new, gluten-free barbecue ideas?  Share them in the comments section!

3 comments:

  1. Pre any gluten issues we had BBQ-ed pizza at a friends house. I haven't tried it yet with this dough recipe I use....but I think I might have to soon! Thanks for the inspiration! :) Cindy

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    1. Thanks, Cindy! I saw your pizza and it looked amazing! I'll definitely have to try and make your crust when we get our kitchen back :)

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