Grill Pizza, the Family FAVORITE!

This is an absolute favorite at our house. The prep time is a bit intense but after you try one of these you will find it is well worth the effort!

You can grill or bake your crusts and I will share our favorite healthy toppings as well.

For the crust:

I use a mix of a whole grain flour and white flour. Wheat and oat flour are my favorite choices. If you try to use more than what I have listed for the whole grain flour I've found it's harder to keep the crust together on the grill. I also sneak some flax meal in for the great omega 3 benefits! This is kid approved!

Healthy topping ideas:

Favorite Spaghetti Sauce- we found one with great flavor we always use. This can make or break your pizza so taste test till you find one you love! Homemade sauce is great but adds more time to this project!

Crock Pot Chicken

Lean Ground Turkey

Lean Ground Beef

Minced Garlic

Onion

Tomato

Basil

Parmesan (grated)

Mozzarella (grated)

Green Peppers, Mushrooms or other veggies

Pizza Tips:

• Less is more. We've found the pizza with a short simple ingredient list has the best flavor. Three toppings or less. Be sure your dough is firm before rising and not sticky. This means you have used enough flour and it will be more workable.
• To flip on the grill you just need a firm metal spatula and a nice set of tongs to move it around. The dough becomes rigid and easy to flip after the first side is cooked. You can use a pizza peel if you feel more comfortable with that.
• Double the recipe and make more for later. You can refrigerate the dough for a few days or cook up extra crusts to use easily later.

The Recipe:

1 tsp Granulated Sugar 
2 1/4t Yeast 
3/4 cup Warm Water

Mix above ingredients and let sit for 5 minutes

3/4 cup Wheat or Oat Flour
1 T Flaxseed Meal
1 cup White Flour
1T Olive Oil
White Cornmeal 

Mix whole grain flour and flax meal in with a whisk or fork in a bowl. Dough will be very sticky. Add white flour 1/4 cup at a time using the dough hook or if kneading, pour dough onto on a floured surface. Dough is ready when it is firm to the touch and a finger impression slowly fades. This means you have good elasticity in your dough!

Photos step by step:

Mix water, yeast and sugar
 

 Add flax meal and whole grain flour
 

Use dough hook or knead in the rest of the white flour
 

Dough is ready when it is firm and elastic to the touch. A fingerprint will slowly fade after you push it in and the dough will not be sticky.
 

In a bowl that is more than double the size of your dough, pour 1T olive oil. Rub the dough ball around the bowl to grease it and the dough. Cover with plastic wrap and let rise for one to two hours or double in size.

At least this big.