Pizza on the grill is probably one of the best ways to have pizza, in my opinion.  It adds the whole grill flavor to one of my favorite dishes.  This recipe isn’t anything “new,” but I thought I’d give you some tips on grilling pizza.

If you’re into gluten free, like me, then I definitely recommend you make this dough in advance and throw it back in the fridge.  When I cook the dough on the grill, I roll it out and place it onto a baking sheet covered in parchment paper, then throw it in the fridge for about 30 minutes (depending on how long it’s been out).  It solidifies and makes it extremely easy to handle.  Fire up and heat your grill, then lay the dough on top, parchment paper side up.  Slowly peel the paper off the dough and close the lid of the grill, allowing to cook.  About 5 minutes later, check on the bottom.  If it is cooked, flip.  Add your topics as you wish, then close and allow cheese and toppings to cook for an additional 3-5 minutes.  When finished, remove from the grill, let sit for a few minutes, then cut and serve!  It is extremely easy and you don’t have to worry about any mess that might happen in the oven.

One more tip: we have found over the years making our own pizza that is is difficult to recreate the “sauce” they use in restaurants and pizza joints.  We have made some very delicious sauces over the years, but they always make the pizza too wet.  Our hack is to use tomato paste instead- you can add any spices you want to flavor it up, but it keeps the wetness out of the picture.

Good luck and get creative!!