Grilled Gluten Free Flatbreads with Arugula and Roasted Tomatoes

I LOVE pizza, however, gluten free pizza can be awful. It’s not a secret that the dough can be rough and or soggy, and everything can take a turn for the worse. Good gluten free pizza can be hard to find! But luckily, if you’ve come across this recipe, you’re in luck! This gluten free pizza recipe is the only one you’ll ever need!

The dough –

I am not the best baker! So, I didn’t create my own gluten free pizza dough recipe. I use this one, from Nicole Hunn (gluten free on a shoestring). We have her bread- baking book, along with a few of her other cookbooks. I think her recipes are worth putting in the extra effort! My family have been fans of the “Gluten Free on a Shoestring” recipes for years!

The recipe I use is her Basic Gluten Free Pizza Dough recipe. It’s pretty easy, considering the fact that it tastes exactly like gluten-filled pizza dough (according to my gluten-eating family).

I like to make this a few days ahead of time and keep it to slowly rise in the fridge. It works perfectly, and is so easy to make ahead. I highly recommend this recipe if you don’t already have a pizza dough recipe you like! I used a half batch of her dough to make two of these pizzas.

The ingredients –

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Only need a few ingredients for this recipe.

Roasted tomatoes – they are so easy to make! These roasted tomatoes give a flavor to this recipe that wouldn’t be there with a traditional tomato sauce. I am a fan of marinara, but using these roasted tomatoes instead just give this recipe an upgrade.

Fresh arugula – I like to include arugula in the dish because I love its slightly peppery flavor and it’s vibrant green color. It just looks so professional!

Prosciutto – I’m obsessed with prosciutto. It’s so salty and delicious. I like to add it to this pizza for the salty flavor and just to make the recipe generally more fancy. It’s delicious! I don’t add whole slices to the pizza, instead, I shred it to make it easier to eat.

Balsamic Glaze – Balsamic glaze is SO easy to make. Just add 1/2 cup of balsamic to a saucepan and boil until thicker and reduced down.

Mozzarella – I used shredded, because it’s what I had in my house. However, if you have fresh on hand, I think it would work perfectly.

Making the Pizzas –

Step one: Form the pizzas out of dough! Mine were about 1/2 inch thick, and they rise when they are grilled. I like to make mine smaller than a normal pizza, so one pizza is about a serving size.

Step two: Grill the flatbread dough first before adding other ingredients. Heat your grill to medium heat, and add the flatbread. After about 5-7 minutes, flip the flatbreads over and grill for 3-5 minutes on the other side. You should be able to see the grill marks, like this:

Step three: Top the pizzas. Add a thin layer of cheese, then a few sun dried tomatoes to each pizza. Then, add some shredded prosciutto and sprinkle some cheese on top of that.

Step four: Grill the pizzas. With the heat on low, place the flatbreads back onto the grill. Close the grill and wait around 5 minutes, so the cheese melts.

Step five: Add the arugula to the top of the pizzas. Then, drizzle with balsamic glaze and serve!

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How to make roasted tomatoes –

Making roasted tomatoes is easy! The only ingredients are tomatoes, olive oil, salt, and sugar. They take a few hours, but are low maintenance and so delicious!

Start off with some tomatoes:

Slice them in half, brush the tops with some olive oil, and sprinkle the top of each half with salt and a little bit of sugar.

Then, roast at 250 degrees for around 3 hours. I would check on them every 30-45 minutes, just to make sure they are coming along nicely and not over cooked. The end result should look like this:

Happy cooking! Tasty gluten free pizza is so difficult to find! SOOOO I hope you love this recipe and find it a great version of a gluten free pizza. It certainly beats that frozen boxed stuff!

Happy cooking!