pizza: I have a delicious recipe for the dough, but it breaks apart if I try to pick it up. Right now I do the first side on foil so it stiffens a little, but pealing it off is a nightmare. Is there a secret to getting gluten free pizza on the grill without it falling apart in transit?|||I would suggest using a pizza stone made for the grill... I know that Williams-Sonoma sold them last year and probably still does.|||http://www.grouprecipes.com/81519/gluten… or try this: Ingredients Pizza Dough: 1 pkg. Chebe pizza mix 2 eggs 1 tbsp. oil 4 tbsp. your choice of “milk” (dairy or non-dairy) Marguerita topping: Grated nonfat mozzarella cheese (1/4 packaged ball) or favorite non-dairy substitute 1 medium organic tomato Handful fresh basil salt Traditional topping- Tomato sauce: 3 tbsp juice from can of chopped canned tomato 1 tbsp tomato paste 1 tsp. olive oil sprinkle of sugar and salt Veggies: 1 portabella mushroom 3 peeled garlic cloves 1/2 sweet red pepper 8 kalamata olives nonfat mozzarella cheese, grated (or favorite nondairy cheese substitute) Directions Combine Chebe pizza ingredients according to package instructions and knead dough into a ball. Separate into two balls. Take a gallon sized ziploc bag and place your chebe dough inside the bag and flatten it out (pressing on the OUTSIDE of the bag so your hands don’t get icky) into a nice circle in about 1/4 or 1/8 of an inch thick. Remove dough from bag and place on a plate, and reserve. Now make your second pizza. Turn on your grill to medium high heat and place your pizza crusts on the grill (without toppings) letting it cook with the lid open for a few minutes. You may wish to rotate the dough if your grill cooks unevenly. Turn your pizza crust over when that side has nice grill marks and grill the other side for another few minutes. Remove from grill and cover with toppings.* Grill for a few minutes on low, covered. When cheese has nicely melted, remove from grill and cut into pieces. Yummy! *For the marguerita pizzas, top the pizza with mozzarella cheese, tomato slices, a sprinkle of salt and a handful of basil. Drizzle with a little high quality olive oil and finish grilling. *For the traditional veggie pizza, crush your garlic cloves and put them in a small bowl with a tablespoon of high quality olive oil and your favorite pasta/italian seasoning herbs. Baste your portabella mushroom and red pepper and grill, turning when each side is done. Remove from heat and chop into pieces. Also mix your tomato sauce ingredients in another bowl. Top your pizza with tomato sauce, grilled veggies, and cheese, adding olives on very top. If you like, after the pizza has baked with toppings, you can broil it in the oven so the cheese gets all brown on top. Be careful not to burn!|||A bit of oil sprayed onto the foil or sheet pan could help, I have made pancakes w/over med eggs in the middle over a campfire that way. You may want to add toppings after your dough has started to settle.