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I never used to enjoy grilling very much but I’ve been grilling anything and everything lately. Mostly because 1) I get to be outside and 2) I don’t have to hand wash as many dishes as if I cooked something with the oven or stove. However, my favorite way to make pizza is by grilling it regardless of the weather or how many dishes we’re looking at.
Every once in a while we have a “build your own grilled pizza” night. It’s a lot of fun. Since the pizzas cook so quickly, everyone eats at the same time instead of waiting for the oven to free up. Plus, with “build your own” dinners, a lot of leftover ingredients like pizza sauce, pepperoni, cheese, diced bell pepper, and onion can be frozen for next time.
The reason why I like to make my pizza on the grill is not only because it’s quicker but also because of the crust. I’ve only used Udi’s pizza crusts on the grill so I can’t recommend any other crusts at the moment but they turn out so crispy! I love a crispy pizza crust and although these crusts are supposed to be “thin and crispy”, baking them in the oven doesn’t even compare to how crispy these turn out. And the flavor reminds me of one of those pizzas cooked in a brick oven.
I put the cooking time at 5-10 minutes on the grill. Both ends of the spectrum are equally crispy but the difference is in how dark you like the crust. I left mine on for 10 minutes so I could get plenty of photos and it turned out pretty dark but I don’t see why you couldn’t go darker if you like.
This pizza was actually inspired by something I saw on a restaurant menu on our honeymoon in Kauai (back in 2011!) It’s not that this has been stuck in my head the past seven years but I had taken a photo of it (since it shared the same name as my dad haha) and it keeps popping up on my screensaver. I wish I could remember the name of the restaurant. It was super crowded inside but we ate outside and there was quite a view.
About the only thing that’s the same is the white sauce and artichokes but it was the start for the idea to this recipe. For the meat, I used chicken since it was easy to cook on the grill. For the other veggies, my initial thought was spinach but it seemed too “light” for grilled food. I decided to stick with some stronger flavors by adding black olives and red onion.
The dairy free white sauce is actually really similar to an alfredo sauce which I believe is just butter, parmesan, and black pepper. This sauce is also just three ingredients and I always make this whenever I need a good white sauce. This version is a little thicker than I would use in pasta so it doesn’t run off the crust. All you do is heat up some full fat coconut milk, whisk in some dairy free mozzarella, and add just a pinch of black pepper. So good!
Since the sauce is mostly cheese and I wanted the toppings to really stand out, I just sprinkled a tiny bit more mozzarella on top to finish it off. That was really all it needed.
I have a few more ideas for pizzas that would be good on a grill so I’ll have to add those to my list of recipes to work on. In the meantime, I have a new Instant Pot recipe coming your way which uses this same white sauce and I’m really itching to redo my gooey butter cake recipe. If you want to receive notification of when my new recipes are available, I had to temporarily take down my newsletter sign up form but you can sign up at this link.
By the way, if you want to try a unique drink with this pizza, I have a recipe for grilled margaritas!
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Learn how to cook a pizza on a grill for an extra crispy crust. This gluten and dairy free pizza is topped with alfredo sauce, grilled chicken, and veggies.
Ingredients
- 1/4 C full fat coconut milk
- 5 Tbsp Daiya mozzarella shreds, divided
- 1/8 tsp black pepper
- 1 Udi’s pizza crust, thawed
- 2 thin slices of red onion
- 1/2 chicken breast, salted & peppered to taste
- 6 marinated artichoke quarters
- 2 Tbsp sliced black olives
Instructions
- Preheat the grill.
- Once the grill is hot, cook the seasoned chicken breast for about 8 minutes per side or until the internal temperature reaches 165ºF. Set aside to cool.
- In a small saucepan over medium heat, whisk together the coconut milk and pepper. Once heated, whisk in 3 tablespoons of the mozzarella until melted then remove from heat.
- Once the sauce has cooled a bit and thickened, spread it evenly over the pizza crust.
- Slice the chicken breast and put it on top of the sauce along with the artichokes and olives.
- Cut the two onion slices in half (so you have 4 half circles) and separate the pieces. Add these to the pizza.
- Finally, sprinkle the remaining 2 tablespoons of cheese over the pizza.
- Move the pizza to the hot grill (mine was around 500ºF) and cook, covered, for 5-10 minutes depending on how dark you like the crust (mine was on 10 minutes).
- Once cooked to your liking, remove the pizza from the heat. Cut into slices and enjoy!
Notes
The only pizza crust I’ve tried this with is Udi’s so I can’t make any promises that other crusts will work. If you try any other brands or crust recipes, let me know in the comments!
If you have enough mouths to feed, double the recipe. That way you use both crusts from the package and an entire chicken breast. Otherwise, stick to the original recipe since leftovers aren’t nearly as good as fresh.
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