244. Grilled Pizzas

If I’m unable to procure a grain free option for myself I’ll at least try to eat gluten free.  I tend not to consume packaged gluten-free products, though, but I made an exception when we made grilled pizzas this summer bc I was too tired to make a  crust of my own.  And I must say that the GF store-bought crust was yummy!! Thanks for finding it, Boo Boo.  For the regular pizzas we just used some lovely flatbread from Harris Teeter.  Basically, we put a bunch of leftovers on our pizzas.  But the end results were fabulous so I wanted to share them with you.  If you throw a pizza on the grill, exercise freedom in choosing your toppings, and watch the cooking time.  Timmy grilled the flatbreads for 4 minutes, and my GF crust (not pre-cooked) for 13.  But your grill and crusts will vary.

White Butternut Veggie:  (Gluten & Dairy Free, Vegetarian)

Top a GF pizza crust with

• savory cashew cream (leftover from my Shepherd’s pie)
• sautéed onions
• grilled zucchini and eggplant (pre cooked frozen packages of nice slices at Trader Joe’s make this a snap.)
• a few pieces of butternut squash (I used frozen cubes from Target)
• tomato slices
• a few basil leaves

BBQ Chicken:

Top a flatbread, or the crust of your choice, with

• Tomato sauce
• Shredded bbq chicken (or use plain chicken and squirt some BBQ sauce on the whole)
• Tomatoes
• Fresh mozzarella
• sauteed onions, bacon and mushrooms (leftover from my Shepherd’s pie)
• basil

If you’d like to have leftovers like we did, cook this earlier in the week – just add a little to the quantities for the cashew cream, onion, bacon and mushrooms.