Gluten-Free Dutch Oven Pizza
Camping, Main Dishes

Dutch Oven Pizza

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This is our family favorite to take camping! I pre-make the dough and then freeze it a couple days before we pack up. I also pre-chop all the veggies and toppings. When we are camping everyone just selects their favorite toppings to build their very own personal pizza.

Preparation:

I use Bob’s Red Mill gluten free pizza dough mix. It says it’s for 2 pizzas but I divide it into 4 to make a nice thin crust that cooks great in the dutch oven. I place each ball, after it has risen, on parchment paper sprinkled with a thin layer of gluten free flour to keep it from sticking. Then I sprinkle more gf flour on top, place another piece of parchment paper on top and then slowly roll out with a wooden rolling pin.  I add more gf flour periodically as I’m rolling to ensure it won’t stick to the parchment paper.  I stack them with 1 piece of parchment paper between each one and one piece on top, then wrap with saran wrap and stick in the freezer. My dutch oven is 12″ so I try to keep them around that size.

Meanwhile heat up your briquettes…

Toppings I usually include (and add in this order):

  Pizza Squeeze (specifically says it’s gluten free)
  Mozzarella Cheese
  Pepperoni
  Salami
  Canadian Bacon
  Basil (chopped)
  Garlic (diced with a little olive oil)
  Spinach
  Bell Pepper (thinly sliced)
  Olives (sliced – 1 small can is good for about 6 pizzas)
  Pineapple (chunk or crushed)
  Tomato (thinly sliced)
  Mozzarella
  Cheddar
  Feta

Cooking:

Place the prepared pizza (have everyone build their own pizza) with the parchment paper into the dutch oven.  Have briquettes evenly spread under your dutch oven and some on top.  Your dutch oven should come with instructions on how many to place under and over.  Typically for a 12″ it would be about 9 on the bottom and 15 on the lid.  When we cook in the sand we usually add more on the bottom.  Cook for about 12 minutes or until evenly browned, you can tell when your pizza is fully cooked, the cheese should be bubbly and the crust will be browned on the edges..  For larger groups I like to use two dutch ovens at a time to speed up the “personal pizza” process.  I also have people split pizzas when they like the same toppings and then make them several pizzas to share so no one starves to death! 

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