Tired of the same old veggie burgers on grill night? It’s time to elevate your summer cookout with something truly special: grilled pizza! Imagine a perfectly charred, chewy crust topped with a vibrant mix of fresh tomatoes, fragrant basil, and a generous layer of melty, delicious vegan cheese. This recipe is surprisingly simple and delivers a rustic, pizzeria-quality flavor that will have everyone reaching for a second slice. Let’s get grilling!
Ingredients
• 1 1/2 cups or 340g chopped fresh tomatoes, about 3 medium
• 1/2 cup or 20g fresh basil, snipped
• 1 tablespoon or 15ml olive oil
• 1 clove garlic, minced
• 1 16-ounce or 450g loaf frozen vegan bread dough, thawed
• 2 tablespoons or 20g cornmeal, for dusting
• 1 cup or 4 ounces shredded vegan mozzarella-style cheese
• 1 cup or 4 ounces shredded vegan Parmesan or Asiago-style cheese
Instructions
1. In a medium bowl, gently combine the chopped tomatoes, snipped basil, olive oil, and minced garlic. Set this fresh tomato mixture aside to let the flavors meld.
2. On a lightly floured surface, roll out your thawed bread dough into a 12-inch or 30cm circle. Lightly sprinkle both sides of the dough with cornmeal—this prevents sticking and adds a wonderful crunch.
3. Prepare your grill for medium heat. For a gas grill, preheat and then reduce heat to medium. For a charcoal grill, arrange medium-hot coals. Carefully transfer the dough circle directly onto the grill rack.
4. Cover and grill for about 2-3 minutes, or until the top is puffed and the bottom has beautiful grill marks and is crisp. Use a large spatula to carefully flip the crust over.
5. Grill the second side for another 2 minutes. Remove the crust from the grill and place it on a baking sheet or large cutting board.
6. Working quickly, spread the tomato mixture evenly over the grilled crust. Sprinkle generously with the shredded vegan mozzarella and vegan Parmesan.
7. Slide the pizza back onto the grill. Cover and grill for about 3-5 minutes more, or until the crust is golden brown and the vegan cheeses are perfectly melted and bubbly.
8. Carefully remove the pizza from the grill, let it rest for a minute, then slice and serve immediately.
Nutritional Information
• Please note: is an estimate and will vary significantly based on the brand of vegan bread dough and vegan cheeses used. This pizza is a wonderful source of lycopene from the cooked tomatoes and provides plant-based protein and carbohydrates for a satisfying meal.
Pro Tips
• Don’t overload the toppings. A thin, even layer ensures the crust stays crisp and doesn’t become soggy.
• Keep an eye on the heat. Grill temperatures can vary, so check the bottom of the crust frequently to prevent it from burning.
• Smoky Rosemary Variation: For a different flavor profile, substitute the basil with 2 teaspoons of fresh, snipped rosemary. Use 1 1/2 cups of shredded smoked vegan provolone or Gouda-style cheese for a rich, smoky taste.
• Dough Prep: For the best texture, allow your thawed dough to rest at room temperature for 20-30 minutes before rolling it out. This relaxes the gluten and makes it easier to shape.
FAQ
Q: Can I use a different type of dough for this grilled pizza
A: Absolutely! While the recipe calls for frozen vegan bread dough, you can easily substitute it with your favorite homemade pizza dough or a pre-made, store-bought pizza crust. For a gluten-free option, use a gluten-free pizza dough, but be sure to handle it gently as it can be more delicate on the grill.
Q: What other vegetarian toppings can I add for more protein
A: This pizza is a fantastic base for many vegetarian toppings. For extra protein and flavor, consider adding grilled mushrooms, chickpeas, sliced bell peppers, red onions, olives, or even some plant-based sausage crumbles. Just remember the pro tip: don’t overload the pizza, as this can make the crust soggy.
Q: How should I store and reheat leftover grilled pizza
A: Store any leftover pizza in an airtight container in the refrigerator for up to 3 days. To reheat and maintain a crispy crust, place the slices on a baking sheet in a 375°F (190°C) oven or toaster oven for 5-7 minutes. You can also reheat it on a skillet over medium-low heat until warmed through.
Q: Do I need to use two different types of vegan cheese
A: Not at all! Using both vegan mozzarella and Parmesan adds a wonderful depth of flavor and texture, but you can certainly use 2 cups of just vegan mozzarella if that’s what you have. Feel free to experiment with other vegan cheeses like the smoked provolone or Gouda mentioned in the pro tips.
