Making Gluten Free Pizza on a Grill

Alright I know it’s cold outside, but I have to share this AMAZING recipe with you!  It tastes exactly like brick oven pizza — and it’s 100% gluten free!

Ingredients:
Chebe Cheesy Gluten-Free Bread Mix
GF Tomato Sauce of Your Choice (I really like Bertolli’s Organic Sauce!)
Provolone Cheese (1 Pack)
1 Organic Green Pepper
Boar’s Head Pepperoni
(Feel free to use any toppings of your choice!)

Preparation:
First, prepare the pizza dough as listed on the Chebe Bread Package. (I’ve noticed that I like making Pizza with the Bread, but Chebe also has a Chebe Gluten-Free Pizza Crust Mix.)

Spread the pizza dough out on a large piece of aluminum foil until it is in your desired shape (round, square, oval…or be creative!)

Then, place the pizza dough upside down on the grill, so the top side of the pizza gets nice and toasty.  (Make sure to move the pizza around the grill, so it does not stick.) After about 10 minutes, flip the pizza over and add your chosen pizza sauce.  Next, add cheese slices equally around the pizza dough and follow with other various toppings.  Cook the pizza approximately 15-20 minutes, depending on the heat of your grill. 

Remove the tin foil, and enjoy you’re wonderful pizza!

**Tip: Make sure to oil the foil before spreading out the dough, so it doesn’t stick!

Comments

  1. Mandy's Pizza says:

    Hey Guys….one thing not mentioned here is that as there are people that suffer from GI, there are also those that suffer from Wheat Allergies.

    I am the owner of Mandy's Pizza here in Pittsburgh, and the father of an eight-year-old son that suffers from Wheat Allergies and though this recipe is great for GI, not for food allergies.

    I invite you to try out crust that is not only Gluten-Free…it's also allergen-free.

    Why did I take 2 years to make this crust…so that my son could "smile" and say "thanks dad, now I can eat pizza."

  2. This pizza is wheat free – totally gluten free. NO wheat, No rye, No barley, No oats

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