This recipe is perfect for summer since the pizza cooks quickly on the grill, and you don’t have to heat your oven to enjoy the delicious taste and smell of pizza! In fact, it smells so good that your neighbors might find an excuse to stop by for a visit, so make sure you gather enough ingredients to share!
Yield: Ten 8” pizzas
1 package Breads from Anna Pizza Crust Mix
1 packet active dry yeast (included with mix)
1 cup of warm water (105-115 degrees)
2-3 tablespoons of honey or sugar
1 tablespoon of apple cider vinegar
¼ cup of oil
3 jumbo eggs at room temperature, lightly beaten (total egg measurement will be 2/3 cup – ¾ cup)
1-2 tablespoons of gluten-free flour or starch for shaping dough (omit if using the water method)
Heavy-duty aluminum foil
Thermometer for your grill
Pizza toppings (see suggested recipes below)
Prepare dough according to package instructions.
Tear off 5 sheets of heavy-duty aluminum foil (approximately 12 inches x18 inches) to use as a grilling surface. Generously oil each sheet of aluminum foil, and fold up the two shorter ends to have something to grasp when moving pizzas on and off the grill. Each sheet will hold two mini pizzas.
There are two options for shaping the dough:
1. Water method for shaping dough: Fill a small bowl with 2 to 4 cups of warm water to wet a 1/3 cup measuring cup for scooping the dough, and your hands for shaping the dough. Dip the measuring cup in the warm water and scoop one ball of dough out of the bowl and place the dough on one half of the first sheet of prepared aluminum foil. Keep hands very wet and re-wet hands if dough begins to stick as you shape dough into a 6-8 inch diameter mini pizza. Repeat with remaining dough, shaping 2 mini pizzas per sheet of aluminum foil.
2. Dry method for shaping dough: Sprinkle enough Breads from Anna Yeast Free Bread Mix (or gluten-free flour of choice) to cover a medium-size cutting board. Scoop half of the dough out of the bowl and onto the cutting board. With well-floured hands, separate dough into five sections, placing each section of dough onto one half of the prepared aluminum foil. With well-floured hands, press dough sections into 6-8 inch diameter mini pizzas. Repeat.
Let dough rise in a warm, draft-free place for 45 minutes. Especially if using the wet method, it may be helpful to lay a piece of foil or parchment over the pizza crusts.
While dough is rising, prepare toppings (see below) and preheat the grill to 300 degrees (medium heat). Pizzas will cook quickly, so before you proceed with the next step, make sure all toppings are prepared and ready to use near the grill. Also, have a spatula, potholders, and serving plates ready.
Move foil sheets with crusts onto pre-heated grill and close the lid. Note: because pizzas cook so quickly on the grill, we recommend only grilling two mini crusts at a time until you have made a few pizzas and feel comfortable with the process. Grill pizza crusts for 5 minutes at 300 degrees. Crusts will be lightly browned on the bottom and cooked through when ready for toppings.
Remove crusts from the grill and flip crusts over with a spatula. If crusts do not flip easily, allow crusts to cool before turning.
Top pizzas with your favorite pizza toppings or with suggested toppings below. Note: it is helpful to keep the grill lid closed while topping the pizzas to maintain the desired 300 degree temperature.
Return pizzas to the grill. Close the lid and cook for another 5-10 minutes until toppings are heated and cheese is nicely browned and bubbly.
Crusts may be made ahead. Place wax paper between the crusts and put a paper towel in the sealed Ziploc® to absorb any moisture. Store up to one week in the refrigerator or up to three months in the freezer.
There are endless varieties of pizza toppings, but we have three recommendations below.
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