Grilled Pizza with Cashew Parmesan
Makes 6 servings using half the pizza sauce and half the parmesan. Additional toppings extra.
Barbecued pizzas have a flavourful authenticity. They’re a perfect base for any toppings, especially when made even more flavourful with this delicious, freshly made pizza sauce and a cashew parmesan.
Tips
- If barbecuing a gluten-free crust, it’s best grilled in a pizza pan on the grill rather than directly on the burner. Its lack of gluten makes for a crispier base when baked or barbecued.
- Barbecued pizza crust is equally delicious rolled into a large rectangle and spread with pesto and a smattering of cashew cheese. Bake and cut into fingers.
Grilled Pizza with Cashew Parmesan
Ingredients
- 1 lb (450 g) pizza dough, regular, whole wheat, or gluten free
- 1 Tbsp (15 mL) extra-virgin olive oil
- 19 oz (540 mL) diced tomatoes, drained
- 1 Tbsp (15 mL) extra-virgin olive oil
- 2 garlic cloves, smashed and minced
- 1 tsp (5 mL) maple syrup
- 1 tsp (5 mL) balsamic vinegar
- 1 tsp (5 mL) dried oregano
- 1/2 tsp (2 mL) sea salt
- 1/4 tsp (1 mL) black pepper
- 1/2 cup (125 mL) raw cashews
- 2 Tbsp (30 mL) nutritional yeast
- 1/2 tsp (2 mL) salt
- 1/4 tsp (1 mL) garlic powder
- Sliced red, yellow, or green bell pepper
- Sliced button mushrooms
- Baby spinach leaves
- Sliced black olives
- Pine nuts, toasted
Nutrition
Per serving:
- calories152
- protein5g
- fat6g
- saturated fat1g
- trans fat0g
- carbohydrates22g
- sugars3g
- fibre3g
- sodium428mg
Directions
01
In food processor, combine pizza sauce ingredients. Whirl until pureu0301ed, scraping down sides of bowl occasionally. Store in tightly covered container in refrigerator for up to 1 week, or freeze. Makes enough for 2 large pizzas.
02
Clean and dry food processor. Then add Cashew Parmesan ingredients. Pulse until ground into coarse meal. Store in tightly covered container in refrigerator for up to 1 week. Makes enough for 2 large pizzas.
03
Grease barbecue and preheat grill to 400 F (200 C). On lightly floured surface, roll out pizza dough into large 14 in (35 cm) round. Alternatively, divide dough in half and roll into 2 medium-sized pizzas, or divide dough into 6 pieces and roll into single-serve pizzas. Lightly brush both sides of crust with oil. Have all your toppings ready before beginning to grill pizza.
04
Place pizza crust(s) on barbecue and grill for 3 to 4 minutes. Using large spatula, carefully turn dough, grilled side up, onto large cutting board. Spread crust(s) with some homemade pizza sauce and scatter with toppings of choice. Sprinkle with Cashew Parmesan. Return to the barbecue and continue to grill until pizza is done as you like. Remove and cool slightly before cutting and serving.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
