Of course one of our weekend family favorite meals is home made pizza! I love that my kids get so excited to make this. Years ago, a friend of mine showed me this new technique of grilling your personal sized pizzas on your grill. We fell in love with this and have been making it ever since. It’s very quick and each person gets to make their own pizza how they want it. Personally, I love the crispy texture of the crust which turns out more like a flat bread.
Now, this is my all purpose Whole Wheat crust that you can make and cook like a normal pizza in the oven, but I just wanted to share the dough recipe here and the grilling technique. You can add your toppings how you and your family like. I have topping combinations that I will be sharing in the future and I will just use this same dough recipe.
To start out, add 1 1/2 C WARM water to your mixer along with your packet of yeast (or just shy of 1 tablespoon) and the teaspoon of sugar. Let that sit at least 5 minutes or so until it gets bubbly.
Next, add the gluten flour, garlic salt, olive oil, and 2 cups of the flour. Put your dough hook on and start to mix on about level 2 if you are using a KitchenAid. Once everything is incorporated, add the last cup of flour and let it keep mixing until the dough starts to clean the sides of the bowl. You may need to add a little extra flour to get to that consistency, but mine was fine with 3 cups. Let it knead for an addtional 1-2 mintues and then turn the mixer off. The dough should look like this:
See how the sides are nice and clean. The dough should do that for you as it mixes. Spray the dough with some non stick spray, cover tightly with some plastic wrap and let it rise until doubled in size (1 to 1 1/2 hours). If you want to help things along, turn your oven on for about 2 minutes until it starts to get warm then turn it off. Set your bowl in there and it will rise a little faster. Just don’t forget to turn your oven off!!
When it gets to about this point, you are ready to go. I use my kitchen scale for this so I know that I’m getting the dough even. I scoop it all out and weigh the dough as a whole, then I take that number and divide it by 5. Then I cut the dough into 5 equal pieces, weighing each dough as I go. Roll them into small dough balls and let sit on a floured surface while you turn the grill on to medium heat.
At this point, I put the dough on a plate so I can take it out side. Spray the dough with non stick spray and you can sprinkle with garlic salt if you want to. Turn your preheated grill down to low and lay the dough greased side down right on the grill and close the top. Let it cook on low for about 4-5 minutes. Keep an eye on it so it doesn’t burn.
Now the rest is up to you! Add your pizza toppings to the grilled side and then return it to the grill still on low and make sure to put the lid down. Let it go another 6-7 (or less is your grill is really hot, keep an eye on it) minutes until the cheese gets melty. One tip: The toppings don’t cook quite as long as they would if you were baking in the oven, so you could saute your veggies ahead of time if you wanted. I like the crisp tender fresh veggies, but hey to each his own. 🙂
Take it off the grill and cut. Enjoy a crispy thin crust pizza! Go crazy with the toppings.
- 1 1/2 C warm water
- 1 T instant yeast (or 1 packet)
- 1 tsp sugar
- 2 t garlic salt
- 1 T olive oil
- 2 T gluten four
- 3 C whole wheat flour
- To start out, add 1 1/2 C WARM water to your mixer along with your packet of yeast (or just shy of 1 tablespoon) and the teaspoon of sugar. Let that sit at least 5 minutes or so until it gets bubbly.
- Next, add the gluten flour, garlic salt, olive oil, and 2 cups of the flour. Put your dough hook on and start to mix on about level 2 if you are using a KitchenAid. Once everything is incorporated, add the last cup of flour and let it keep mixing until the dough starts to clean the sides of the bowl. You may need to add a little extra flour to get to that consistency, but mine was fine with 3 cups. Let it knead for an addtional 1-2 mintues and then turn the mixer off.
- Spray dough and sides of bowl with non stick spray, cover tightly with plastic wrap, and let rise about one hour to an hour and a half. You can help it along if you turn you oven on for a couple minutes, then turn off again and put the bowl in there. Just be sure to turn your oven off!
- After the dough has doubled in size, scrap it out onto a floured surface and divide into 5 equal pieces. Roll into balls, and let rest while you turn on the grill to medium.
- Roll out each ball to about 1/4 inch thick and put on a plate to take out side if you are grilling them. Spray with non stick spray and lay dough greased side down right on the grill. Turn heat down to low and put the lid down. Let cook about 4-5 minutes.
- Take the dough off the grill and flip over. Add your pizza toppings to the grilled side and return the pizza to the low heat grill and put the lid back down for about 6-7 minutes until cheese is melted. Keep your eye on it to make sure it doesn't burn.
- Macros per one ball pizza dough: Calories 279; Fat 4; Carbs 52; Protein 12