[ViolaMum]

Originally Posted by 2sunshines

Tell me more!

We make pizza dough using bread flour (it's sturdier) roll it out, and put directly on the grill grates. Flip it once the bottom's set, grill both sides to a decent done-ness, add toppings, and remove when cheese is melted and the rest looks done. DH rolls the dough pretty thin; It's crisp and smoky that way.

We usually do this assembly-line style on a table next to the grill. (Ours is charcoal.) All the crusts are rolled out on parchment and stacked and the toppings lined up in order next to them so that the kids can choose what they want. Sometimes we grill all the crusts first. They freeze just fine if you have extras. Just top and heat in the oven. (At the end of the summer we sometimes grill a bunch to keep and use after frill season is over. Our grill is inaccessible once it snows. )

I can't remember what we used for GF dough when we made it. It's been a year or so since then.

If you've got any questions I'm happy to answer.