Pizza is probably one of my most favorite foods, however, it doesn’t exactly fall under the category of “clean eating options.” You can top pizza with all the paleo veggies and meat that you want, but that gluten-filled crust is the killer. I’m always searching for grain-free alternatives when it comes to making pizza crust, but there’s a time here and there where I just want good old fashioned pizza. Pizza is my cheat meal of choice but my husband can’t stand the way it makes him feel so I rarely get to actually go somewhere and order it. So if I’m cheating with actual pizza, it usually means that it’s Pizzas on the Grill night at home. Pizzas on the Grill combines two of my favorite things – BBQ and pizza. And if we’re BBQing then it usually means the weather is warm, so that’s just an added bonus. When the weather is warm, I usually like to keep my meals on the lighter side and pizzas on the grill are made personal size so it’s easy to keep your portions in check. When making pizzas at home, whether on the grill or in the oven, you obviously have more control over what goes into your pizza and you’re less likely to overindulge on super heavy restaurant-style crust and cheese.
A gas burning grill works best for grilled pizzas because you can control the heat. Depending where I am and who I’m making them for, I will use a charcoal BBQ but it’s a bit trickier, just keep an eye on home hot your coals are because you want the crust and the toppings to cook evenly.
As far as prepping goes. Keep it simple. If you want to make your own pizza dough and/or sauce and have the time, go for it. But I find that store bought pizza dough and a fresh marinara sauce works just fine. Trader Joe’s pizza dough is awesome. They have regular, wheat and a garlic/herb options that are all great for grilling. If you prefer to go gluten free, I believe Whole Foods carries a premade dough in their freezer section. The other thing about pizzas on the grill is that you can go traditional or not. Red sauce vs. pesto sauce. Shredded mozzarella vs. fresh mozzarella chunks vs. no cheese at all. Sausage/pepperoni vs. prosciutto. Mushroom/olive vs. arugula/apple. It’s totally up to you to be as traditional or creative as you like.
If you are following a flexible eating program, the macros for the dough will always be the same, but in total will vary depending on your toppings. Below I will include the macros for my specific pizza pictured!
The macros for one personal veggie pizza (numbers in parenthesis are for an individual portion) :
517 Calories – 69C / 11F / 20 P
Pizzas on the Grill
Store bought Pizza Dough – (4.75 oz.)
Fresh Marinara Sauce (30g)
Fresh Mozzarella (1.5 oz)
Vine Ripened Tomato (112g)
Crimini Mushrooms (20g)
Green Onions (1 oz.)
Garlic (2 cloves chopped)
Red Pepper Flakes
For the dough: Sprinkle a cutting board with flour and open the package of pizza dough. Rub some flour on the dough as well so it is no longer sticky. For a 16 oz. package of dough, cut into 3 equal pieces that will end up weighing approximately 4.5-5.5 ounces each (will vary). Form each into a circle as best you can and set aside. Spray a medium size pan with non-stick olive oil spray and heat on medium-low over a kitchen stove. Place one individual pizza dough circle at a time in the pan and cook for approximately one minute on each side until about halfway cooked through. By partially pre-cooking the pizza dough you can prep them ahead of time and make it easier to assemble with sauce and toppings before going on to the grill. You can do this step directly on the grill as well, however, I have found it easiest to just do it on the stove top. Set crusts aside.
For the toppings:
Cut the fresh mozzarella into small cubes.
Thinly slice the whole tomato.
Cut the zucchini in half lengthwise and slice thinly.
Thinly slice the crimini mushrooms.
Finely chop a few cloves of garlic and a stalk of green onion.
Assembling the Pizza:
Take one pizza dough and spread evenly with a thin layer of marinara sauce. Place tomato slices, zucchini and mushrooms on top of the sauce. Sprinkle with chopped garlic then add the mozzarella cubes evenly around the crust. Finally, top with the chopped green onions. Top with red pepper flakes after the pizza has been grilled.
Grilling the Pizza:
Spray grill with grill-safe non-stick spray. Place pizzas on the grill and cook on medium heat for approximately 8 minutes. When grilling the pizzas, keep the lid of the BBQ covered so the heat melts the cheese and cooks the toppings. Check occasionally to make sure crust is not getting overly done.
Cut in quarters and serve hot off the grill!