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A cooked gluten free Grilled Sausage and Vegetable Pizza surrounded by peppers, tomatoes and onion.

Grilled Sausage and Vegetable Pizza

This combination of grilled vegetables, three cheeses and the balsamic drizzle makes for a unique, summer pizza that must be tasted to be enjoyed. In this recipe I used a store bought crust but you can also do this with homemade gluten free pizza dough. Recipe link in the notes at the bottom.
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Course: Main Course
Cuisine: Canadian
Keyword: Gluten free grilled pizza
Servings: 2 10-inch pizzas
Author: Cinde Little

Ingredients

  • 2 - 10 inch precooked, gluten free pizza crusts

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 TO GRILL

  • 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

FINAL TOPPINGS

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

Instructions

BALSAMIC VINAIGRETTE

  • Whisk together oil, vinegar, garlic and rosemary. Set aside.

PIZZA TOPPINGS TO GRILL

  • 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.

GRILLING PRECOOKED PIZZA DOUGH

  • Use package directions on your pizza crust as a guide. Grill one side of each pizza crust for 2 minutes or until nicely browned. Transfer to pizza peel or large cutting board.
  • Work with one crust at a time to enjoy hot pizza with every bite! Evenly sprinkle the cooked side of each crust with mozzarella and Parmesan cheese.
  • Top with Italian 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

*It may not crisp the crust if you finish the pizza on the raised rack above the grill. The best way to perfect your cooking method is to try everything and see what works best for you.
To up your pizza game try this recipe with a homemade California style Thin Crust Pizza Dough using a pizza stone or pizza steel right on the grill.