Gluten Free Grilled Flatbread Pizzas Recipe By Tasty

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

Steps:

• Pour the water into a large bowl and add the yeast. Let sit for 2 minutes while the yeast activates. The mixture should become foamy and some of the yeast will sink in the water.
• Add the eggs and oil. Whisk until smooth.
• Add the gluten-free pizza dough mix and stir with a wooden spoon until well-combined.
• Use a bowl scraper to divide the dough in half. Grease 2 medium bowls with olive oil. Place each dough half in a bowl and top with another drizzle of oil.
• Toss the dough to evenly coat in oil, then cover the bowls with clean kitchen towels. Let rise for 20 minutes, until the dough has expanded, but not quite doubled in size.
• Heat a grill pan over high heat.
• Turn a dough portion onto a lightly floured pizza peel or other flat surface, like a cutting board or cookie sheet. Dust the dough with more flour and roll out into a 10-inch (25-cm) round, or whatever size will fit the pan you're working with.
• Carefully slide the dough onto the grill pan. Grill each side for 6-8 minutes, until dark grill marks form. Remove from the heat. Repeat with the remaining dough.
• Top with your desired toppings, slice, and serve.
• Enjoy!

Steps:

• Heat the grill. Mix all the ingredients together (except the bread) in a bowl. Use your hands. It's easier.
• Turn the heat to low on your grill. Lay the flat breads on (high rack if you have one). Mound the mixture on the flat bread, spreading to the edges. Close the grill and give it a minute or two, When it is melted, it's done. (If you leave it on too long, the bread will burn).
• Put it on a bread board and cut it with a pizza cutter.

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.