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    Home » Recipes » Dinner

    Grilled Pizza Dough with Veggies and Almond Ricotta

    Grilled Pizza Dough with Veggies and Almond "Ricotta" {Beard and Bonnet} #glutenfree #vegan
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     Grilled Pizza Dough with Veggies and Almond "Ricotta" {Beard and Bonnet} #glutenfree #vegan

    Around here we LOVE pizza! Since we had to transition to a gluten free diet a few years ago I have spent a lot of time testing out pizza dough recipes, probably too much time to actually mention. Unfortunately, the majority of the pizza dough creations I have made have received not so rave reviews from my pizza obsessed family, but there are a few recipes that my crew swears by and this grilled pizza dough is one of them. For this particular version I chose to use crisp and tender blanched broccoli, my homemade almond ricotta "cheese", and roasted red peppers. You know, because grown ups like grown-up pizza. I have also made our kids pizzas with marinara sauce and regular cheese on this grilled dough and they loved it too.

    Grilled Pizza Dough with Veggies and Almond "Ricotta" {Beard and Bonnet} #glutenfree #vegan

    Although there is some serious prep time involved in this meal most of it is inactive and can be done in advance for easy weeknight preparation. I usually make my almond "ricotta" cheese over the weekend so that it is ready to go on busy weeknights. Since there isn't really much to it besides blending the majority of the prep time is spent soaking or draining which can be done without you needing to be there. I just love food that works on its own without me, don't you?! The pizza dough can be made the day before and refrigerated until you are ready to grill it too, so while your veggies are blanching and your oven is preheating you just heat up a little grill pan and whip up dinner in about 45 minutes.

    Grilled Pizza Dough with Veggies and Almond "Ricotta" {Beard and Bonnet} #glutenfree #vegan

    This pizza is also great with asparagus instead of broccoli, I know because I shamelessly stuffed my face with the combination yesterday for lunch. I highly suggest drizzling a little olive oil and a squeeze of lemon over your pizza before eating as the almond ricotta can dry out a bit in the oven and really is magical when you add a little moisture back to it.

    Grilled Pizza Dough with Veggies and Almond "Ricotta" {Beard and Bonnet} #glutenfree #vegan

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    Grilled Pizza Dough

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    • Author: Beard And Bonnet
    • Prep Time: 1 hour 45 mins
    • Cook Time: 30 mins
    • Total Time: 2 hours 15 mins
    • Yield: 4 1x

    Ingredients

    Scale
    • 1 cup warm water
    • 1 teaspoon sugar
    • 1 packet (¼ ounce) active dry yeast
    • 2 teaspoons extra-virgin olive oil, plus more for bowl and brushing
    • 1 teaspoon coarse salt
    • 2 ¼ cups King Arthur Flour gluten free all-purpose flour, plus more for work surface
    • coarse salt and freshly cracked pepper to taste

    Instructions

    1. Pour the warm water into a small bowl and sprinkle the sugar and yeast on top. Allow the bowl to sit undisturbed for 5 minutes until the yeast is foamy. Whisk the oil and salt into the water with the yeast.
    2. Place the gluten free all-purpose flour into a separate bowl and pour the yeast mixture on top of it. With a wooden spoon stir the flour and the yeast together until combined; the dough will be very wet and sticky.
    3. Turn the dough out onto a well floured surface, sprinkle the top generously with more gluten free all purpose flour until you can touch the dough without it sticking to your hands. Knead the dough, adding small amounts of flour as necessary, until the dough comes together and is elastic; about 1 minute.
    4. Transfer the dough to a large mixing bowl that has been lightly oiled and brush the top of the dough with oil as well. Cover with plastic wrap and place in a a warm draft free place to rise for 45 minutes until it has doubled in bulk. At the end of the first rise punch down the dough, cover again, and allow to rise for 30 more minutes.
    5. After the second rise turn the dough out onto a lightly floured work surface and divide it into 4 equal portions. Then divide each of those 4 portions into halves for a total of 8 pieces of dough. Allow the dough to rest for 15 minutes.
    6. *At this point you can refrigerate the dough overnight before proceeding if you like. See the notes for instructions on how to proceed if the dough has been refrigerated.*
    7. Heat a grill pan over medium-high heat and lightly oil the pan with olive oil. On a lightly floured work surface, stretch or roll 1 piece of dough into an oval that is about a ¼-inch thick. You may need to stop and sprinkle more flour over the surface of the dough and on the rolling pin if it starts too stick.Brush one side of the dough lightly with olive oil and season with coarse salt and freshly ground pepper to taste. If the dough is sticking to the counter at this point you can run a metal spatula between the dough and the work surface and it should lift right off.
    8. Use your hands to gently place the dough oil side down in the preheated pan and allow the dough to cook undisturbed for 1- 1 ½ minutes until you see bubbles forming in the top of the dough and the dough is slightly browning around the edges. Brush the top of the dough lightly with oil and using tongs, flip the dough over and cook for another 1 - ½ minutes. Transfer the cooked dough to a sheet pan lined with parchment and repeat the process until all of the dough has been cooked.

    Notes

    To prepare the dough after it has been refrigerated simply bring it to room temperature and continue with the steps to shape and cook the dough.

    Gluten free dough is very fragile, if your dough tears or breaks simply press it back together with your fingertips.

    This recipe adapted from Martha Stewart

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

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    Grilled Pizza with Almond "Ricotta" Cheese and Veggies

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    • Author: Beard And Bonnet
    • Prep Time: 25 mins
    • Cook Time: 10 mins
    • Total Time: 35 mins
    • Yield: 4 1x

    Ingredients

    Scale
    • 1 large crown of broccoli, cut into florets (about 3 cups) or 1 bunch of asparagus, trimmed
    • 8 grilled rounds of pizza dough
    • 1 batch herbed almond "ricotta" cheese
    • 2 jarred roasted red peppers, chopped
    • ¼ cup toasted pine nuts
    • salt and freshly ground black pepper

    Garnish

    • olive oil for drizzling
    • fresh basil leaves, torn or chiffonade
    • red pepper flakes
    • lemon wedges

    Instructions

    1. Bring a large stock pot of water to a rolling boil and prepare an ice bath. When the water is boiling add the veggies and allow them to cook until bright green and crisp tender, about 1 ½ minutes. With a slotted spoon transfer the broccoli to the ice bath to stop the cooking process. Once the veggies have cooled drain the water and lay them out on a towel to dry, gently blotting the tops to absorb as much liquid as possible.
    2. Preheat the oven to 350°F and line 2 sheet pans with parchment paper. Lay 4 grilled rounds of dough onto each sheet pan and spread ⅛ cup ricotta "cheese" on each. If the cheese is too thick to spread add a tablespoon of freshly squeezed lemon juice to the cheese and mix well.
    3. Top each of the rounds with roasted red peppers, blanched veggies, pine nuts, salt and freshly ground black pepper to taste. Place the pans in the oven and cook for 8 minutes.
    4. Before serving drizzle each pizza with olive oil, sprinkle with fresh basil, red pepper flakes, and squeeze a lemon wedge over each slice.

    Did you make this recipe?

    Tag @thismessisours on Instagram and hashtag it #thismessisours

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    Reader Interactions

    Comments

    1. Sherrie | With Food + Love says

      July 03, 2014 at 7:31 am

      How did I miss this recipe back in April?! These sound and look amazzzzzing Meg.

      Pinning :))

      Reply
      • Meg says

        July 03, 2014 at 6:54 pm

        Haha!!! Thanks Sherrie. They are pretty amazing:) Thanks for sharing!

        Reply
    2. Tonya says

      April 10, 2014 at 6:21 am

      Is there a way to Pin your recipes directly from your website?

      Reply
      • Meg says

        April 10, 2014 at 9:37 am

        Yes Tonya, simply hover your mouse over the images and a "Pin It" button will appear. Click on the button and proceed as normal.

        Reply
    3. Sean Roulston says

      April 09, 2014 at 9:52 am

      This looks delicious!

      Thanks for posting this, i've recently just gone gluten free so I will def look to try this recipe out 🙂

      Reply
      • Meg says

        April 09, 2014 at 10:02 am

        Hi Sean! Thanks so very much:) The grilled dough is pretty amazing, my pizza loving husband swears that it is the best gfree pizza dough he has had yet. I hope you like it too!

        Reply
    4. Michelle fox says

      April 09, 2014 at 9:09 am

      Too much prep, but looks good. I have tried and tried and cannot get your posts into my feed.....

      Reply
      • Meg says

        April 09, 2014 at 9:29 am

        Michelle, I totally understand that there are a lot of components to the dish, but just the dough by itself isn't a lot of prep and can be topped any way you like. 🙂 Not sure why you are having a hard time getting my posts into your feed. Have you tried subscribing by email or through Blog Lovin'?

        Reply
    5. Cara says

      April 09, 2014 at 8:51 am

      I love the idea of using the Nut ricotta cheese for the base! So clever, you clever woman 😉 Glad these came out beautifully!

      Reply
      • Meg says

        April 09, 2014 at 9:26 am

        Thanks Cara! I really appreciate it.:)

        Reply
    6. Katrina @ Warm Vanilla Sugar says

      April 09, 2014 at 7:03 am

      This pizza looks sooooo yummy! Love all those veggies on it 🙂

      Reply
      • Meg says

        April 09, 2014 at 9:26 am

        Thanks Katrina!

        Reply

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    Life can get pretty complicated, especially around dinner time. Whether you’ve got picky eaters, or bonafide allergy concerns, we’ve got some inspiration that’ll get you excited to bring all of those wants, needs and like-to-have’s around your family table. I’ve put together a couple of quick articles and guides to help you get started on your journey, or maybe just to help you get to know us a little better. So dig in and see what we’re all about. Just don’t judge – because we’re a total mess! More About Us

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