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Vegan Grilled Pizza

Grilled pizza is the best pizza! The crust cooks up puffy and tender with lightly charred edges, a pleasantly chewy bite, and lots of smoky flavor. This vegan grilled pizza is topped with a super simple sauce, vegan mozzarella, and tender grilled veggies. You're going to want to make it nonstop all summer long.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Entree, Main Course
Cuisine: American, Italian
Servings: 8
Calories: 330kcal
Author: Alissa Saenz

Equipment

  • 1 Barbecue grill
  • 1 Pizza Peel or a large rimless baking sheet

Ingredients

For the Sauce

  • 1 (14 ounce/397 gram) can crushed tomatoes
  • 2 garlic cloves, minced
  • 1 teaspoon organic granulated sugar
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon crushed red pepper flakes

For the Grilled Vegetable Topping

  • 1 small zucchini, sliced at least ¼ inch thick
  • 1 small yellow summer squash, sliced at least ¼ inch thick
  • 1 medium red bell pepper, cut into 1 to 2 inch chunks
  • ½ red onion, sliced into rings
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

For the Crust

  • 1 pound pizza dough
  • 2 tablespoons olive oil
  • ¼ cup cornmeal, or as needed

For Topping (Optional)

US Customary - Metric

Instructions

  • Stir the sauce ingredients together in a small saucepan and set it over medium heat. Bring the sauce to a simmer, then reduce the heat and let it cook at a low simmer for about 10 minutes.
  • While the sauce simmers, preheat your grill to medium and oil the grates well.
  • Once the grill is hot, brush the vegetables with the oil and arrange them directly on the grill. Cook them for 3 to 4 minutes on each side until lightly charred and slightly tender. Remove them from the grill and sprinkle them with salt and pepper to taste.
  • While the vegetables grill, roll or stretch your dough to an approximately 14-inch round. Brush both sides generously with oil. Generously sprinkle a pizza peel or a large rimless baking sheet with cornmeal, then arrange the dough on it.
  • When the vegetables are finished grilling, carefully transfer the dough to the grill. This is the trickiest part, and it will probably not keep its round shape. Just do your best to slide the dough onto the grill. Alternatively, you can quickly invert the pizza peel or baking sheet onto the grill to transfer the dough.
  • Cook the crust for about 5 minutes, or until it becomes very puffy and is lightly charred on the bottom.
  • Flip the crust. You can use your pizza peel to scrape it off of the grill, or if you don't have a pizza peel, use a spatula to place it back on the baking sheet. Once you've flipped the crust, spread the sauce over the top, then top it with your vegan mozzarella and your grilled veggies. Grill the pizza for about 5 minutes more, or until the cheese has softened (Note 1).
  • Remove the pizza from the grill and optionally sprinkle it with fresh basil and/or vegan Parmesan cheese. Slice and serve.

Notes

  1. Vegan cheese is notoriously difficult to melt, so you may not get all the way there. Spritzing the cheese with a bit of oil can help, and you can also finish it under the broiler for a few minutes if you'd like.

Nutrition

Serving: 1slice (⅛ of recipe) | Calories: 330kcal | Carbohydrates: 45g | Protein: 8g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 914mg | Potassium: 346mg | Fiber: 4g | Sugar: 9g | Vitamin A: 701IU | Vitamin C: 33mg | Calcium: 53mg | Iron: 3mg