Friday, June 20, 2008

Gluten Free Grilled Alfredo Veggie Pizza

This is one of my absolute favorite recipes right now.

1 package Gluten Free Pizza Crust (Chebe)
2 tbsp oil
2 eggs
4 tbsp milk or milk substitute
2 large or 6 small Portobello Mushrooms, stems removed
1 Zucchini
1 Summer squash
1 Small Jar of GF Alfredo Sauce
4 cups shredded mozzarella
Olive Oil Cooking Spray

We use Chebe pizza dough (made from some sort of cactus flour) for the pizza crust. Follow the directions on the Chebe package. We make the crust into squares to better fit onto the grill. Cook in the oven at 375 for 8-ish minutes, until almost done but still relatively pliable. The assembled pizzas will be finished over the grill. Remove from oven and cover with a thin layer of Alfredo Sauce.
Preheat grill. Meanwhile, cut Zucchini and Summer Squash in half and peppers into forths, as depicted below. Spray or brush with olive oil. Sprinkle salt and pepper.

Grill veggies for about 8-10 minutes, turning once. Take off grill and cut mushrooms, squash, peppers and zucchini into thin strips. Cover with cheese (to your taste) and put back on the grill.
Grill on medium heat until cheese has melted. Make sure not the burn the crust underneath. Top with red pepper flakes if you've got them and enjoy!

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