Pizza Margherita senza glutine {Grilled Gluten Free Pizza Margherita}

In your stand mixer bowl add gluten free flour, yeast, olive oil, zanthan gum & salt. On low mix together with paddle attachment to incorporate. WHILE mixer is running gradually add in water. IF the dough is still not coming together in a ball then add the remainder of the water. Your dough should be soft & tacky but not sticky. Add more flour or water until this consistency is reached. Add this point, remove paddle attachment and attach dough hook. Knead dough for approx 6-8 minutes. Add a drizzle of olive oil on top. Cover bowl with saran wrap and let dough sit for at least 2 hours {note gluten free dough will not rise like regular dough} 2. NOTE: when dough is ready and you are ready to cook, have your grill ready and your toppings prepped before you move ahead to next step. Place your dough ball onto a lightly floured surface. Cut dough into thirds with a pastry scrapper (move remainder back to bowl & re-cover until you are ready to roll it out). Start working dough with your hands and then roll your dough out with a rolling pin until it’s fairly thin. At this point, transfer the pizza dough onto a floured PIZZA PEEL. Drizzle the top of dough with Olive Oil.

GENTLY Transfer dough to grill by sliding it on QUICKLY. Cook pizza for one – two minutes and then USING TONGS flip the pizza dough over and cook again approx one – two minutes. Remove pizza using your tongs and transfer to pizza peel.

While the dough is still on the pizza peel, spread enough tomato sauce onto the dough to coat. Top with slices of mozzarella. Season with salt and pepper. {take basil leaves to grill with you} 5. Carefully return pizza to grill. Close lid and allow cheese to melt {this will only take about a minute or two} Open grill cover just shy of pizza being complete, add basil, and allow to finish cooking.

Slice pizza with pizza slicer, serve and enjoy immediately!