Gluten-Free Pizza Crust

Sofia starts third grade next week. Diego starts his second year of preschool. The summer is ending — not in temperature (it is 114 and the sun is trying to kill us) but in schedule. The freedom of unstructured days, of morning park trips and afternoon cooking projects and evening grill sessions, gives way to the school-year rhythm: alarms, backpacks, lunches, homework, the machine of organized childhood that runs from August to May.

I spent the last week of summer doing what I do every last week of summer: cooking with the kids. Our final summer project was ambitious: homemade pizza from scratch. Not the toppings — anyone can put cheese on bread. The dough. The sauce. The whole thing, from flour to finished pie.

Sofia handled the dough: flour, water, yeast, salt, olive oil. She kneaded it for ten minutes with the focused determination she brings to everything — the soccer ball, the grill tongs, the math worksheets. The dough was smooth, elastic, alive under her hands. Diego handled the sauce: canned San Marzano tomatoes, garlic, basil, salt. I gave him a potato masher and he crushed the tomatoes with the enthusiasm of a boy who has finally been given permission to smash something in the kitchen. The sauce was chunky, rustic, perfect.

We assembled the pizzas on the flat-top griddle (not in the oven — grilled pizza, because this is a Rivera kitchen and everything passes through fire). Each kid made their own: Sofia's was a classic Margherita — sauce, fresh mozzarella, basil from the garden. Diego's was what he called "the everything pizza": sauce, cheese, pepperoni, jalapeños, olives, and — his personal addition — goldfish crackers, placed on top before grilling. I did not stop him. Creativity in the kitchen should not be policed. The everything pizza was... interesting. Diego ate the whole thing. The goldfish crackers melted into a salty, crunchy layer that was, against all logic, not terrible. My son may be a food innovator or he may be insane. The line between the two is thinner than most people think.

The last day of summer. Pizza on the grill. Two kids who can cook. A father who cooks with them. The tradition does not need a special occasion. The tradition IS the ordinary — the Tuesday afternoon with flour on your hands and cheese on the griddle and your children next to you, learning by doing, the way Roberto taught me, the way Elena taught me, the way fire teaches everyone who stands close enough to feel the heat.

If your house has someone avoiding gluten—or you just want a crust that crisps up beautifully on a flat-top griddle without falling apart—this is the one to keep in rotation. After our summer of cooking projects, I started adapting our pizza night to work for everyone at the table, and this gluten-free crust has become the foundation we reach for: sturdy enough to hold Diego’s everything pizza (goldfish crackers included), delicate enough to let Sofia’s Margherita shine. The grill does the rest.

Prep Time: 20 min | Cook Time: 12 min | Total Time: 32 min (plus 1 hour rise) | Servings: 4 (two 10-inch crusts)

Ingredients

2 1/4 tsp active dry yeast (one standard packet)
1 tsp granulated sugar
3/4 cup warm water (about 110°F)
2 cups gluten-free all-purpose flour blend (with xanthan gum included)
1 tsp fine sea salt
1 tsp garlic powder
1 tsp dried Italian seasoning
2 tbsp olive oil, plus more for greasing
1 tsp apple cider vinegar
1 large egg, room temperature

Instructions

Activate the yeast. Combine warm water, sugar, and yeast in a small bowl. Stir gently and let sit 5–8 minutes until foamy. If it doesn’t foam, your yeast is not active—start again with a fresh packet.
Mix the dough. In a large bowl, whisk together the gluten-free flour, salt, garlic powder, and Italian seasoning. Add the yeast mixture, olive oil, apple cider vinegar, and egg. Stir until a soft, slightly sticky dough forms. Gluten-free dough will be softer than traditional pizza dough—this is expected.
Rest the dough. Cover the bowl with a clean kitchen towel and let the dough rest in a warm spot for 45 minutes to 1 hour. It will puff slightly but won’t double the way wheat dough does.
Shape the crusts. Divide the dough in half. On a sheet of parchment paper lightly greased with olive oil, press each portion into a 10-inch round, about 1/4 inch thick. Wet your fingertips to prevent sticking. Leave a slightly thicker edge for the crust.
Par-cook (oven option). For extra stability on the grill, bake the shaped crusts on parchment at 400°F for 6–8 minutes until just set but not browned. This step is optional but recommended for first-timers.
Grill the crust. Preheat a flat-top griddle or grill over medium-high heat. Lightly oil the surface. Slide the crust—parchment side up—onto the grill, then peel away the parchment. Grill 3–4 minutes until the underside has visible char marks and the crust releases cleanly.
Add toppings and finish. Flip the crust, reduce heat to medium, and quickly add your sauce, cheese, and toppings. Close the grill lid (or tent with foil on a flat-top) and cook another 4–5 minutes until cheese is melted and bubbly and the bottom is crisp.
Rest and slice. Transfer to a cutting board and rest 2 minutes before slicing. This helps the gluten-free crust firm up and slice cleanly.

Nutrition (per serving)

Gluten-Free Pizza Crust — The Last Day of Summer Belongs on the Grill