- ½ cup brown rice flour
- ½ cup oat flour
- ½ cup tapioca starch
- ¼ cup potato starch
- ½ tsp xanthan gum
- ½ tsp salt
- 1 tbsp baking powder
- 1 egg (lightly beaten)
- 1/3 cup milk (plus more if needed)
- 1 tbsp olive oil
Sift together the dry ingredients, mix well and set aside. Whisk the egg, milk and olive oil together.
Create a well in the centre of the dry ingredients and add the egg mixture.
Knead to form a smooth dough, adding more milk by the tablespoon if it is too dry. The dough should be slightly sticky to the touch but holding together.
Cut the dough into 4-5 pieces, form into smoothish balls, place the balls in a lightly oiled dish a few inches apart and cover the dish with a damp tea towel or lightly greased plastic wrap. Set aside for 20 minutes to rest
In the meantime prepare the pizza toppings, usually a marinara sauce, cheese, vegetables etc.
Preheat your grill as per manufacturer’s instructions to medium-high heat.
Once the grill and the topping is ready, lightly flour a flat surface to roll out the dough. I find it easier to roll out on a piece of parchment paper.
Working with one piece at a time roll out the dough to your preferred thickness or to about 8” round. Place the shaped pizza onto the grill and allow to cook for about 2 mins and until grill marks appear.
Use tongs to flip the pizza over and set a timer for 3 minutes. Quickly spread the marinara sauce, cheese and toppings over top. Close the grill and cook until the timer goes off. By this time the toppings should be fully cooked and the cheese melted.
Use a large spatula to slide the finished pizza onto a cutting board or platter. Cut the pizza into slices and serve. Repeat with the remaining pieces of dough.
Notes: Every grill is different, you will have to work out the best temperature settings to prevent the pizza from burning or under-cooking.
Some of your toppings may have to be pre-cooked for best results (especially meats).