244. Grilled Pizzas

Grilled Pizzas | White Veggie (GF, DF) and BBQ Chicken | Ann Ning Learning How

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.

Shepherd's Pie | 2 options for the family | Ann Ning Learning How

 

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