BBQ Pizza and Gluten Free Crust Recipe

This week Jesse Henry talked about making BBQ Pizza on his radio show BBQ in the Northwest.  You can use your favorite pizza crust recipe.  For me, I can't eat gluten, so the crust has to be gluten free.  Here in Portland, I am lucky to have several different options of pre-made crusts I can buy (be careful though, some of them suck).  If you can't find one, no problem, make your own, here's how:

Gluten Free Crust

1 tablespoon active dry yeast
2 1/2 t sugar (or slightly less agave nectar)
2/3 cup warm milk
2/3 cup starch (corn or potato)
1/2 cup gluten free flour blend (Cup for Cup, Bob's Red Mill or your favorite)
2 t xanthan gum (if your gluten free flour doesn't include it already)
1 t salt
1 T olive oil
2 t cider vinegar

Dissolve yeast and sugar in warm (not hot- around 100 degrees) milk.  Let foam for about 5-10 minutes.  In a food processor blend the yeast mixture, potato starch, flour blend, xanthan gum, salt, oil and vinegar until a ball forms.  The dough will be soft- don't worry, you didn't do it wrong.

Grease a nonstick pizza pan.  Dust the dough with white rice flour and spread the dough into the pan with your hands.

Place on the bottom rack a 425 degree oven and bake 10 minutes.  Now the crust is ready to put toppings on and bake or grill.

Note: Gluten free crust doesn't do very well on a pizza stone.  I use an Airbake perforated pizza pan that allows the air to get through and helps crisp the crust.  If you pre cook the dough enough, you may also be able to put it directly on the oven rack or grill grate to finish cooking.

So, now that you have a crust, get together your favorite toppings and cheese.  To make it BBQ style, try mixing some BBQ sauce with your pizza sauce.  There are many combinations to try.  One I like to use leftover smoked chicken, shredded and reheated in BBQ sauce, and combine it with sliced red onions, smoked gouda and mozzarella, topped with fresh cilantro.

Whatever the toppings, grill at about 500 degrees.  If using regular (gluten) dough, you can put it right on a pre-heated pizza stone.  If using gluten free dough, put it on a pan or directly on the rack (make sure it isn't too close to direct flames- char is good, burnt is bad).  It should only take about 10 minutes (or less, keep an eye on it) for the pizza to be ready to serve and enjoy!