Yield: Makes 1 ball of dough, enough for one 12-inch pizza crust
Because gluten-free dough is especially delicate and sticky, it can be a challenge to drape it directly onto the grill grate, the way you would with regular pizza dough. This recipe addresses the problem by par-baking the crust in the oven for 10 minutes before grilling. The par-baking step also lets you make and freeze multiple crusts, so it’s quick and easy to grill a pizza for a weeknight dinner. For instructions on the final grilling, see the Gluten-Free Margherita Pizza recipe, though you can top the crust with whatever you like.
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In a large bowl, add the flour, xanthan gum, baking powder, and salt. Mix well.
Add the egg yolk to the liquid/yeast mixture and beat until combined. Add the wet mixture to the dry mixture and blend with a fork until well incorporated and the dough has the feel of slightly sticky conventional dough. Do not overwork. If the dough is too dry, add additional water, 1 Tbs. at a time. If it is very sticky, add additional flour, 1 Tbs. at a time.
Generously oil a rimless baking sheet (or turn a rimmed cookie sheet upside down and use the bottom), and sprinkle with 1 Tbs. polenta. Use your hands and/or a well-oiled rolling pin to create a 1/8 to 1/4-inch-thick crust in the center of the pan (1/8 inch is ideal). Sprinkle the remaining polenta over top of the dough. Cover the dough with plastic wrap and place in a warm area. After 30 minutes you should see a significant rise in the dough. Let the dough rise for another 30 minutes (an hour in total), or until almost doubled in thickness.
Heat the oven to 350°F. Remove the plastic and par-bake the dough for 10 minutes. The dough should be cooked through, but not browned.
Make Ahead Tips
The par-baked crust can be refrigerated for up to 2 days in a resealable plastic bag, or frozen for later use. We like to par-bake multiple crusts and freeze them individually so they are ready anytime a pizza craving hits. Thaw the par-baked crust before using.
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