Recipe: Very Veggie Pizza (on the grill)
Pizza Crust – ready-made example: Mama Mia's Whole Wheat Pizza Crust – works good on the grill
1 package - Morning Star Farms vegetable crumbles (thawed)
3-4 cups of spinach (organic, washed, dry in colander)
1 package of Daiya Mozzarella style shreds
I cup of red peppers
½ cup Feta Cheese
1 large Tomato (sliced thin)
Garlic for seasoning
On pizza pan place a generous amount of olive oil to cover pan. Place pizza crust on pan. Oil the top of the pizza crust with another generous amount of olive oil. Sprinkle garlic powder next. Place crumbles across crust to cover. Fit the spinach around pizza to cover the entire crust with spinach -- about 1-1 ½ inch thick. Spread the package of Mozzarella shreds around pizza. Drop in the red peppers next. Place the Feta cheese around the middle of the pizza. Place the slices of Tomatoes around the entire outer ring of the Pizza. Season the top with more Garlic. Heat the Grill on the lowest setting. Place the Pizza on the Pan in the Grill. Cook on low setting until the cheeses are melted without burning the bottom of the crust. You know you have enough oil if the pizza sizzles but does not over spray or overly smokes. For a little more crisp, when the pizza cheese is melted, move onto the grill directly to get the grill marks on the bottom but quickly take it off back onto the pan. Grill time will depend on the type you use.
Expect 20-30 minutes.
Other variations or additions: Mushrooms, sprouts, Olives, Kale, shredded carrots or zucchini