Yield:制作1个面团，足以容纳一个12英寸的比萨饼皮

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 theGluten-Free Margherita Pizza recipe, though you can top the crust with whatever you like.

This recipe is excerpted fromPizza on the Grill.

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3/4 cup lukewarm water (70° to 95°F),more as needed
2 Tbs. olive oil, more for oiling the pan
1茶匙sugar
1 package active dry yeast (2-1/4 tsp.)
1-1/2杯C4C无麸质面粉混合或亚瑟王无麸质多功能面粉
1茶匙黄原胶
1茶匙baking powder
1/2 tsp. kosher salt
1 large egg yolk
2 Tbs. grits or polenta

Preparation

Make the dough

In a medium bowl, combine the water, oil, and sugar. Sprinkle the yeast on top and let sit until foamy, about 5 minutes.In a large bowl, add the flour, xanthan gum, baking powder, and salt. Mix well.
将蛋黄加入液体/酵母混合物中，然后搅拌直至混合。将湿的混合物加入干燥的混合物中，并与叉子混合直至充分结合，面团的感觉略粘。不要过度劳累。如果面团太干，请加入额外的水，1汤匙。一次。如果非常粘，请添加额外的面粉，1汤匙。一次。

Par-bake the dough

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.