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The Best Pizza’s are Grilled on the BBQ !

Pizza is one of the most widely eaten foods in the western world. Latest surveys show that in the States alone there is approx. 3 billion sold annually! It is the 5th most common source of calories for all Americans. However, one of the best pizzas is those made on the charcoal barbecue grill. There is nothing better than a crusty charcoal pizza with your favorite toppings.

Whilst pizza bases used to be a high carb delight, today there are many recipes for pizza bases that are carb free and taste delicious!

Below are two simple recipes for pizza bases. The one a simple carb dough and the other a keto friendly pizza base that is robust and perfect for the charcoal grill.

Mozarella Dough Pizza Base: Paleo/Keto friendly.

8 oz shredded mozzarella

2 oz cream cheese

1 egg

1/3 cup almond flour

1/3 cup coconut flour

1/3 cup ground golden flax

Preheat grill to medium-low.

Place the mozzarella and cream cheese into a bowl. Microwave for 90 secs stirring mixture halfway through. All the cheese should melt. (Should look like a cheese fondue!) Mix in the egg, flax, coconut and almond flour. Make sure the ingredients are thoroughly mixed.

Press or roll the dough to make a pizza base shape you require.

Place the pizza base onto parchment paper on a cookie sheet. Place cookie sheet on the grill for about 5-10 minutes. As heat can vary on grills keep an eye on the dough. Once the dough has firmed and the sides are golden brown then it’s time to flip the base. Flip the base over so it can cook directly on the grill for about 5 minutes. Remove the parchment paper. If you want add the toppings after flipping and continue grilling. Otherwise, finish the dough and remove for later use.

Yeast based Quick Pizza Dough  –makes two 9 inch pizza thin pizza bases.

1 cup of warm water

1 teaspoon dried instant yeast

1 teaspoon sugar

2 Cups Flour

1 Teaspoon Salt

Combine water, yeast, and sugar in a bowl. Leave standing until the mixture foams on top.

Use a food processor dough hook to combine the flour and salt. Using a medium speed add the yeast mixture until it forms a softball. If you don’t have a food processor hand mix combining ingredients well.

Remove dough and knead for a few minutes. Use a little flour to stop the dough from sticking to the surface.

Place the dough in a bowl .Place a clean cloth over the bowl. Allow the dough to rise for about 25 minutes. (The covered bowl should stand in a warm draft-free place )

Form the pizza dough size and shape you require. Immediately refrigerate or freeze.

Pizza tomato sauce – makes 12 servings

This is a recipe for a simple sauce ideal for pizza toppings.

If you decide to use a shop bought sauce make sure is labelled “Pizza Sauce” not Spaghetti as this contains a lot more liquid that may result in a soggy pizza base.

  • 2 Cups tomato paste
  • 2 Cups tomato sauce
  • 1-2 Tablespoons dried oregano
  • 2 Tablespoons dried Italian seasoning
  • ½ Teaspoon garlic powder
  • ½ Teaspoon onion powder
  • ½ Teaspoon garlic salt
  • 1 Pinch freshly ground black pepper
  • 1 Teaspoon sugar or coconut sugar for paleo. (optional)

The tomato sauce and paste should be well mixed in a bowl.

Add the rest of the ingredients (oregano, Italian seasoning, garlic powder, onion powder, garlic salt, pepper, and sugar) and mix well!

Why use a BBQ grill for cooking Pizza?

Traditionally the best pizzas cook in the hottest oven possible. The grill can reach much higher temperatures than an oven if managed well. A very hot grill will give a crisper bite and a few delicious charred spots on your pizza. One of the greatest benefits is that your pizza will have an authentic wood-fired taste.

Pizza Stones

They commonly make a pizza stone of a ceramic material. It is preheated before using. The advantages of a pizza stones are that the preheating allows for an initial burst of heat allowing the crust to puff up. The ceramic material is porous and will absorb any excess moisture but allow for even heat distribution.

Tips for grilling pizza with toppings

  • If you are planning on grilling the dough base and then immediately adding toppings after flipping, then it is important that all the toppings are available already prepared and lined up
  • It is important to ensure that a thick layer of pizza sauce is evenly spread over the base. The pizza sauce is the very essence of the flavor.
  • A great tip is to add a little cheese before placing the toppings on. This helps the toppings stick to the pizza.
  • There is no end to combinations for pizza toppings. Everyone has their own particular favorite. Hold a pizza party. Set out bowls with various toppings that your guests can choose from to create their masterpiece.
  • Cook these foods before adding as toppings.

Meat: there will be insufficient time to safely cook raw meats on a pizza

Root vegetables: Most of these will not have sufficient time to cook through

Leafy vegetables. Precook those with thick stems. Remember to pat dry any excess liquid before adding as a                   topping

Onions: A personal choice but raw onion can be a little pungent. Even better caramelize the onions.

Mushrooms: cooking mushrooms releases excess liquid. This may contribute to a soggy pizza. Precooking also              intensifies the flavor.

Everyone loves Pizza so make your own dough and toppings the next time you fire up the barbecue . Its easy and so delicious !

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