Gluten Free Grilled Pizza with Sausage

Gluten Free Grilled Pizza with sausage and vegetables is easy when you use a store bought gluten free pizza crust. Grilled sausage and vegetables celebrate summer. Three cheeses and a drizzle of rosemary-infused balsamic vinaigrette turn it into a pizza worth repeating year after year. It's in the category of "worth the effort."

this gluten free recipe

For outdoor entertaining I sometimes serve a simple garden salad to start or on the side. Once all the pizza is gone a decadent homemade ice cream is the perfect way to end the night. The hardest decision for me is whether to make this Easy Strawberry Cheesecake Ice Cream or go all out with my decadent Aztec Chocolate Ice Cream.

🍕 Ingredients

This unique summer pizza uses fresh tomatoes instead of tomato sauce. If you don't have balsamic vinegar in your kitchen check out this post; Balsamic Glaze vs Balsamic vinegar. Then go and buy both and look forward to a culinary adventure.

• precooked, gluten free pizza crust
• olive oil
• balsamic vinegar
• garlic
• fresh or dried rosemary
• gluten free Italian sausage, mild or spicy
• red and yellow pepper
• red onion
• Mozzarella, Parmesan and goat cheese
• tomato
• green onions

See recipe card for exact amounts.

🍕 Instructions

No need to thaw the pizza crust. Simply take them out of the freezer when you start to prep. Quickly cooking one side of the crust gives it nice grill marks and makes a crust you can pick up with one hand. Quickly add the toppings then back on the grill for a few minutes and you'll have that right-off-the-barbecue smokey taste.

🍕 Substitutions

Gluten free pizza crust - Gluten free cooks have to rethink pizza and they have. Look for recipes, or store bought crusts, made from cauliflower, certified gluten free wheat starch and many others. I have cooked my thin crust pizza dough on the grill using parchment and a grilling sheet but it is a technique that needs to be mastered.

I haven't tried this thicker New York-style pizza dough recipe but it's on my list!

🍕 Variations

Some food combinations are magical and that's why we save recipes. I don't change too much in this recipe. What I will do is make a completely different grilled pizza just because cooking pizza on the barbecue is a little out of the ordinary.

If the weather doesn't cooperate, and your vegetables are already grilled, cook your pizza in the oven for a short time at 450℉ or higher.

🍕 Equipment

There is no shortage of pizza paraphernalia for home cooks. If you're new to gluten free or are ready to get serious about pizza, go shopping!

• A reusable cooking sheet like this Cookina brand sheet can be used for grilling the toppings and the pizza. They remove concern about cross contact on a grill plus make transferring food easy. Best of all the food still gets the nice grilling marks we expect.
• A pizza stone, also called a baking stone, helps mimic the heat and surface of a brick oven. If you have one use it on your barbecue.
• I have a basic 14-inch square pizza steel that is heavy enough for me and does require two hands with good oven mitts to move when it's hot.
• Darebuilt 14 x 22-inch wide is for people with large ovens. The Fire & Slice steel pizza stone is 14 x 16-inches and available in three thicknesses. The ½-inch steel weighs 32 pounds!
• A pizza peel is ideal for moving your pizza in and out of the oven, plus it makes you feel like you really know what you're doing.
• For cutting pizza there is the typical pizza wheel, the funky new Kitchy pizza cutter wheel or the restaurant style pizza cutter rocker.

Know before you buy! Measure your oven before you purchase a pizza steel and weigh your heaviest pan so you have an idea of how heavy is too heavy for you.

Storage

Leftover pizza can happen so it should be stored in an airtight container in the fridge. I take leftovers in my lunch the next day and reheat it on medium power in the microwave. I'm not the person who loves cold pizza but it you are then enjoy.

Gluten Free Grilled Pizza

This sausage and vegetable pizza combination with three cheeses and a rosemary-infused balsamic drizzle makes for a unique, summer pizza. Store bought crusts make it easy and grilling with friends is all part of the summer vibe we look forward to.

5 from 1 vote

Print Pin Rate

Course: Main Course

Cuisine: Canadian

Keyword: Gluten free grilled pizza, gluten free pizza

Prep Time: 20 minutes minutes

Cook Time: 8 minutes minutes

Grilling and Topping Pizza: 10 minutes minutes

Total Time: 38 minutes minutes

Servings: 8 slices

Calories: 360kcal

Author: Cinde Little

Equipment

• Pizza rocker
• No Gluten, No Problem PIZZA cookbook by Kelli and Peter Bronski

Ingredients

• ▢ 2 precooked, gluten free pizza crusts 10-inch or larger

Rosemary-Infused Balsamic Vinaigrette

• ▢ 6 tablespoon olive oil
• ▢ 3 tablespoon balsamic vinegar
• ▢ 1 tablespoon finely chopped garlic
• ▢ 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)

Pizza Toppings

• ▢ 8 oz gluten free Italian sausages , mild or spicy
• ▢ 1 red pepper , cut in 4
• ▢ 1 yellow pepper , cut in 4
• ▢ ½ red onion cut into 2 thick slices, skewered

Cheese

• ▢ 2 cups shredded mozzarella
• ▢ ½ cup grated Parmesan cheese

Finishing

• ▢ 1 tomato, diced
• ▢ 3 green onions (green part only), thinly sliced
• ▢ 4 oz crumbled goat cheese

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Instructions

• For a small group work with one crust at a time so your pizza is "hot off the grill!"

Rosemary-Infused Balsamic Vinaigrette

• Whisk together oil, vinegar, garlic and rosemary.

Grill Toppings

• Preheat barbecue. Brush sausage, peppers and onion with some of the vinaigrette. Set remainder aside for finishing.
• Grill sausage until cooked and vegetables until blackened. Cool, cut as desired and set aside.
• These steps can be done in advance. Be sure to allow cooked veggies to come to room temperature (or warm them) before topping your pizzas.

Grill Gluten Free Pizza Crust

• Use package directions on your pizza crust as a guide. Use a reusable grilling sheet if desired.
• Grill one side of each pizza crust for 2 minutes or until nicely browned. Transfer to pizza peel or large cutting board turning the cooked side up.
• Sprinkle the cooked side of each crust with mozzarella and Parmesan cheese.
• Top with sausage, peppers and red onion.
• Crumble goat cheese over pizza.
• Sprinkle with chopped tomato and green onion.

Final Cooking

• Return pizza to barbecue to melt the cheese and crisp the bottom crust, 3-5 minutes. If the barbecue is too hot turn it down or off.*
• Drizzle each pizza with 1½ tablespoon vinaigrette. Cut and serve.

Notes

*For hot pizza with a crisp crust cook it on the grill, not on the raised rack above the grill. The best way to perfect your cooking method is to try everything and see what works for you.

To up your pizza game try this recipe with a homemade Thin Crust Pizza Dough using a pizza stone or pizza steel right on the grill. Follow the link to learn about the parchment paper trick for gluten free pizza.

Nutrition

Serving: 1slice | Calories: 360kcal | Carbohydrates: 6g | Protein: 15g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 56mg | Sodium: 551mg | Potassium: 224mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1002IU | Vitamin C: 50mg | Calcium: 234mg | Iron: 1mg

Tried this recipe?Mention @everyday.gf.gourmet!