Oh my goodness! In our quest to find a plant based pizza that we actually like, we may have hit pay dirt. It's been a long time since we've had a pizza that we liked. We've tried lots of different recipes, tweaking things here and there, and then....we decided that it would be fun to experiment with making pizza on the grill (which we had heard about, but never actually tried). Our pizza stone actually broke...so there was something about desperation being the mother of invention going on as well here folks - just keeping it real.
Although there was some trepidation at first, we were so surpised at how much we loved grilled pizza. The best thing about this pizza (other than that it tastes awesome) is that the cooking time is less than 10 minutes max, once it hits the grill, and it doesn't heat up my oven and home in the summertime.
Note however that it takes some advance preparation to allow the dough to rise, and to prepare the tomato sauce, and cheese. All of these can be made in advance.
Dough: Use THIS recipe, adapted from Plant Pure Nation for the Pizza Dough
Optional Tomato/Marinara Sauce: Use THIS recipe for the tomato/marinara sauce
Cheese: Use THIS recipe from It Doesn't Taste Like Chicken for the nut based vegan mozzarella cheese
Additional Chopped veggies of your choice
Olives, onions, mushrooms, artichokes, basil, peppers, pineapple, spinach, tomatoes....
Speed is of the essence once you begin to cook the pizza so make sure to have everything prepared and ready to go before putting it onto the grill.
When making the Mozarella cheese, do not cook it all of the way. Allow it to begin cooking, but before it gets too gooey, remove it from the heat.
Prepare the breadstick dough recipe, stopping before step 10.
Prepare the tomato sauce and have it on hand.
Prepare the cheese sauce, slightly undercooked
Preheat grill, with closed cover, until it reaches between 475-600* F.
Once the dough has risen, make sure to cover the parchment paper well with coconut cream.
Place dough onto parchment paper and smooth out into pizza shape, using hands or rolling pin. I prefer the rustic style, since it gets a little mishapen when being placed onto the grill anyway.
Although there was some trepidation at first, we were so surpised at how much we loved grilled pizza. The best thing about this pizza (other than that it tastes awesome) is that the cooking time is less than 10 minutes max, once it hits the grill, and it doesn't heat up my oven and home in the summertime.
Note however that it takes some advance preparation to allow the dough to rise, and to prepare the tomato sauce, and cheese. All of these can be made in advance.
Dough: Use THIS recipe, adapted from Plant Pure Nation for the Pizza Dough
Optional Tomato/Marinara Sauce: Use THIS recipe for the tomato/marinara sauce
Cheese: Use THIS recipe from It Doesn't Taste Like Chicken for the nut based vegan mozzarella cheese
Additional Chopped veggies of your choice
Olives, onions, mushrooms, artichokes, basil, peppers, pineapple, spinach, tomatoes....
Speed is of the essence once you begin to cook the pizza so make sure to have everything prepared and ready to go before putting it onto the grill.
When making the Mozarella cheese, do not cook it all of the way. Allow it to begin cooking, but before it gets too gooey, remove it from the heat.
Prepare the breadstick dough recipe, stopping before step 10.
Prepare the tomato sauce and have it on hand.
Prepare the cheese sauce, slightly undercooked
Preheat grill, with closed cover, until it reaches between 475-600* F.
Once the dough has risen, make sure to cover the parchment paper well with coconut cream.
Place dough onto parchment paper and smooth out into pizza shape, using hands or rolling pin. I prefer the rustic style, since it gets a little mishapen when being placed onto the grill anyway.
- Carefully slide or flip pizza dough from parchment paper, directly onto the grill. Quickly adjust or arrange as neeeded.
- Close cover and allow to cook for 2-3 minutes.
- Make sure that the upward facing side (which will be the bottom) has also been coated with coconut cream, and carefully flip pizza over to the other side.
- Quickly spread the cheese sauce upon the dough using a spoon or rubber spatula, followed by the optional tomato/marinara sauce.
- If the tomato sauce is desired, add it on top of the cheese, rather than under it. Also, if left off the pizza at this point, it can be used as an excellent dipping sauce once the pizza is cooked.
- Quickly add all desired veggies and close lid.
- Allow to cook for an additional 5-7 minutes, until cooked through.
- The mozzarella will not look stretchy or melty like animal based mozzarella.
- Carefully remove from grill, sliding onto a serving plate or pan.
- Immediately slice and serve.
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