Vegan Grilled Pizza with Options
Prep time
Cook time
Total time
A couple friends of mine usually make grilled pizza when I visit and I am addicted to the crispy, smoky quality of this dish.
Author: Chef Jason Wyrick
Serves: 4 servings
Ingredients
- ½ cup warm water
- 1 teaspoon active dry yeast
- ½ teaspoon sugar
- 1 cup + 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- ⅛ teaspoon salt
- 3 tablespoons + 1 teaspoon olive oil, plus additional for oiling the dough
- ½ cup vegan sausage (such as GimmeLean)
- 1 cup thick tomato sauce
- ¼ cup loosely packed basil leaves
- 6 to 8 black olives
Instructions
- In a small bowl, proof the yeast in the water and sugar to ensure that it is active.
- In a large mixing bowl, whisk together the flour, cornmeal, and salt. Add the yeast solution and 3 tablespoons olive oil and gently work together until dough forms.
- Knead the dough until it is silky smooth and no longer clings to your hands. Roll it into a ball, lightly oil it, and place it in a large mixing bowl. Cover the bowl and let the dough rise for 1 hour.
- Break up the sausage and sauté in the remaining 1 teaspoon olive oil over a medium heat until browned.
- Preheat your oven to 350ºF.
- Punch down the risen dough and roll it into a ball. Lightly flour a flat surface. Roll the dough out into a ½-inch high disc.
- Lay the dough in a deep dish iron skillet, circular baking pan, or pie dish. Roll the edge over to make the outer part thicker than the inner part. Bake for 10 minutes.
- Transfer the crust to a cookie sheet. Spread the tomato sauce on top, followed by the soy sausage, basil, and olives.
- Light the grill and allow the flames to die down. Grill the pizza until the crust is crispy, but not burnt.
Notes
Oven Option: Continue baking it for another 10 minutes instead of grilling it.
Roasted Vegetable Version: Omit the vegan sausage and olives and use roasted red peppers, artichokes, and eggplant instead.
Pesto Version: Use Chef Jason's dairy-free pesto for spreading instead of tomato sauce.
Cheese Alternative: If using cheese alternative, close the lid while grilling to help the heat circulate to the top of the pizza.
Time Management: Light your grill just before you roll out the pizza, giving the flames just enough time to die down.
Roasted Vegetable Version: Omit the vegan sausage and olives and use roasted red peppers, artichokes, and eggplant instead.
Pesto Version: Use Chef Jason's dairy-free pesto for spreading instead of tomato sauce.
Cheese Alternative: If using cheese alternative, close the lid while grilling to help the heat circulate to the top of the pizza.
Time Management: Light your grill just before you roll out the pizza, giving the flames just enough time to die down.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/fire-up-the-grill-were-having-pizza