Independence Day Grill: Gluten Free Grilled Pizza Recipes and Fourth of July Recipe Roundup

July 3rd, 2008 yum Posted in Chebe, Grilled, Holiday, Italian, Pizza, Vegetarian, cheese, tomatoes 5 Comments »

I wasn’t exactly intending to blog about tonight’s dinner, honestly. I mean, how many pizza recipes does one need? We’ve already had some pretty fancy pizza recipes here at the Book of Yum. But this week, due to a chaotic household, it just seemed better not to use the oven, and so when I was planning the menu I thought I’d try a new pizza technique- grilling the pizza crust. It’s a technique I’ve heard about many times but never tried myself, and I thought it was high time. It’s perfect, really, especially in hot weather when turning on the oven seems like cruel and unusual punishment. (Granted, it hasn’t been all that hot here… but it should be!) I have a lot of Chebe mixes left from the last bulk order I did with them, and during busy weeks, there’s nothing I love more than the “open the package and dump it in the bowl” style of baking. This time I made two small ones from the mix because I just love making more than one topping but still having separate pizzas. Then it was time to grill. I’m big into the propane grill, baby. Supposedly it is the DH’s, but I use it about 10 times more often than he does- I’m always grilling veggies or tofu or something because it adds so much flavor to everything. But what could a grill do to a pizza crust? The answer? A lot. I was worried that the crust might stick to the grill, but happily, it didn’t. And it baked so fast- far quicker than if you had baked it in the oven. Just a few minutes and one side of the pizza looked DONE, and even had sexy grill marks to prove it. I turned it over, let it grill for another few minutes, and then went happy with my toppings. To be honest, I had something of a little problem- largely, no pasta sauce in the house whatsoever. I did have half of the juice from a can of chopped tomatoes, and some tomato paste, so I made a very basic red sauce base. To my surprise, it worked just fine and actually tasted great. Then I grilled up a portabella mushroom basted with olive oil, garlic, and seasoning, and did the same to my sweet red pepper. With the addition of some sliced calamata olives and cheese, I had a great basic veggie pizza that matched my taste buds perfectly. But I still didn’t have enough red sauce for the second pizza, so I decided to go all out and try something I’d never had before- marguerita pizza. According to online sources, this is one of the first official pizzas and was produced by Italy’s Royal chefs in honor of Queen Marguerita in 1896 when she asked them to make her an assortment of pizzas resembling the bread pizzas she had enjoyed among commoners. Traditionally, the marguerita pizza contains “fresh sliced tomato, mozzarella, fresh basil, fresh garlic, onion and a hint of Romano (no tomato sauce).” (source: In Mama’s Kitchen) Sounded good to me! And in fact, it was absolutely delicious. I’ll definitely be making BOTH of these pizzas again, and I have a feeling that my grill is going to be even busier this summer baking up a slew of yummy pizzas. Oh, and since there was cheese AND grill marks involved, the DH loved this recipe too.

This pizza would be perfect for an Independence Day party, or just for a quick dinner before you see the fireworks. Looking for other gluten-free fourth of July recipes?

Try my Recipe for Grilled Sesame Vegetables
with this accompanying Ginger Peanut Sauce (Complete with pics from our 4th of July last year)
My World-Famous Grilled Sesame Tofu Recipe
a classic Gluten-Free Macaroni Salad Recipe
Japanese potato salad Recipe
Grilled Kabocha and Sundried Tomato Pate
GF Lemon Blueberry Muffin Recipe (Add raspberries and white frosting for a red,white and blue treat!)

Want another yummy pizza recipe?
Try my favorite Grilled Veggie and Smoked Cheese Pizza Recipe
Allergen Free Gluten-Free Pizza Recipe (with crust recipe)
Or this unexpected Zucchini Crust Pizza Recipe

Hope this helps you get some ideas for your Fourth of July Celebration! If you have links to your favorite recipes for the forth of July, share in the comments and I’ll add them to the list!

Gluten Free Grilled Chebe Marguerita Pizza and Grilled Veggie Pizza Recipe
Ingredients
Pizza Dough:
1 pkg. Chebe pizza mix
2 eggs
1 tbsp. oil
4 tbsp. your choice of “milk” (dairy or non-dairy)

Marguerita topping:
Grated nonfat mozzarella cheese (1/4 packaged ball) or favorite non-dairy substitute
1 medium organic tomato
Handful fresh basil
salt

Traditional topping-
Tomato sauce:
3 tbsp juice from can of chopped canned tomato
1 tbsp tomato paste
1 tsp. olive oil
sprinkle of sugar and salt

Veggies:
1 portabella mushroom
3 peeled garlic cloves
1/2 sweet red pepper
8 kalamata olives

nonfat mozzarella cheese, grated (or favorite nondairy cheese substitute)

Directions
Combine Chebe pizza ingredients according to package instructions and knead dough into a ball. Separate into two balls. Take a gallon sized ziploc bag and place your chebe dough inside the bag and flatten it out (pressing on the OUTSIDE of the bag so your hands don’t get icky) into a nice circle in about 1/4 or 1/8 of an inch thick. Remove dough from bag and place on a plate, and reserve. Now make your second pizza.

Turn on your grill to medium high heat and place your pizza crusts on the grill (without toppings) letting it cook with the lid open for a few minutes. You may wish to rotate the dough if your grill cooks unevenly. Turn your pizza crust over when that side has nice grill marks and grill the other side for another few minutes. Remove from grill and cover with toppings.* Grill for a few minutes on low, covered. When cheese has nicely melted, remove from grill and cut into pieces. Yummy!

*For the marguerita pizzas, top the pizza with mozzarella cheese, tomato slices, a sprinkle of salt and a handful of basil. Drizzle with a little high quality olive oil and finish grilling.

*For the traditional veggie pizza, crush your garlic cloves and put them in a small bowl with a tablespoon of high quality olive oil and your favorite pasta/italian seasoning herbs. Baste your portabella mushroom and red pepper and grill, turning when each side is done. Remove from heat and chop into pieces. Also mix your tomato sauce ingredients in another bowl. Top your pizza with tomato sauce, grilled veggies, and cheese, adding olives on very top. If you like, after the pizza has baked with toppings, you can broil it in the oven so the cheese gets all brown on top. Be careful not to burn!

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The Gluten Free Vegetarian Grill: Grilled Kabocha and Sundried Tomato Almond Pate

September 25th, 2007 yum Posted in Grilled, Japanese, Vegan, Vegetables, Vegetarian 4 Comments »

kabochasauce3.jpgkabochasauce2.jpgI have always loved grilled vegetarian foods, and grilled artichokes and grilled marinated sesame tofu have been two of our signature party dishes for years. But for some reason, I’ve never spent all that much time in front of a grill myself, usually leaving it to DH. This summer all that came to an end when I started turning up the propane myself to grill all the vegetables I’ve been buying from the Farmer’s Market. I first used a spice rub on vegetables for By the Bay’s Event Cooking For Karina. It turned out so well, I began trying it with a myriad of other vegetables. My most recent creation involved a round Kabocha, Japanese green skinned pumpkin, a sesame oil spice rub, and an unexpected accompaniment of sundried tomato almond pate. And you know what? It was delicious! DH isn’t crazy about kabocha, but ever since I first had it in Japan in sweet, creamy mayo kabocha salad, I’ve been hooked on this sweet, rich cousin of the American pumpkin. Many grill restaurants in Japan offer you the opportunity to grill a host of vegetables, including kabocha right at the table. I’ve never been that crazy about the results, as pumpkin takes a while to cook and it usually ended up bland (with no GF sauces available) and undercooked, but when I incorporated my recent sesame oil spice rub technique, I came up with a new, favorite way to enjoy kabocha. Kabocha is really good for you, by the way, as it is “rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.” But one thing I didn’t know is that while Kabocha is more common in Japan now than in the US, it actually originated in the US! Who would have thought it. According to my friend Wikipedia, “Kabocha originated on the American continental mass. Christopher Columbus found it and took it back to Europe along with tobacco, potatoes, and tomatoes. After that, the vegetable traveled around the globe and was brought to Japan from Cambodia on Portuguese ships in 1541, during the Azuchi-Momoyama period. Subsequently it became known as kabocha.”(Source for both: Wikipedia) Some tasters compare it to a cross between pumpkin and the sweet potato- but however you describe the flavor, it’s really delicious, and much easier to deal with than the larger American pumpkin. So, from America, to Japan, and back to America again- the kabocha has really gotten around! Today it’s grown all over the world, and even grown in California and Florida, so you should be able to find it at your local Asian market. Why not enjoy a well traveled food- and find some kabocha for yourself, today?

kabochasauce4.jpg kabochapotato.jpg

For more yummy grilled recipes featured on Book of Yum, try these links:
Grilled Sesame Vegetable Recipe
Other Grilled Recipes at Book of Yum

Grilled Kabocha Pumpkin and Almond Roasted Red Pepper Sauce
Ingredients
1 kabocha squash, cleaned and de-seeded, sliced
2 portobello mushrooms

Toasted Sesame Oil

Spice Rub
1/4 tsp chili powder
1/4 tsp allspice
1/4 tsp sugar (optional)
1/4 tsp salt
1/8 tsp paprika
1/8 tsp chipotle pepper

Sauce
1/2 cup blanched almonds
4 sundried tomatoes in oil
1 small baked potato (fingerling etc.-optional- pre-baked)
1/4 cup roasted red pepper
5 roasted cloves of garlic
Water as needed to make paste
fresh herbs to taste (rosemary is good)
1 1/2 tsp white wine vinegar
two pinches smoked paprika
one pinch chipotle powder
1/4 tsp sesame oil
1/4 tsp chili sauce (I like vietnamese sauce)
kosher or black salt

Directions
Baste Kabocha slices in sesame oil and sprinkle generously with (mixed, combined) spice rub. Grill until soft and glistening, but not completely charred. Do same treatment with whole portobello, until soft and thoroughly cooked. Slice to serve.

Combine sauce ingredients in a blender until thoroughly mixed and creamy. The sauce may be slightly chunky. Add water as needed so sauce is spoon-able texture. Taste mixture and adjust seasonings to taste.

Serve vegetables with dip. Enjoy! You can eat the kabocha, skin and all.

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