This grilled Paleo pizza is filled with fresh summer flavors - all while remaining gluten-free and dairy-free! Enjoy a family friendly pizza on the grill!
114 oz canartichoke hearts, quartered(you'll have leftovers)
1/4cupkalamata olives, halved
2ozprosciutto, pulled into small pieces(you'll have plenty of leftovers)
Fresh basil, cut into thin ribbons(for garnish)
Instructions
Preheat grill to medium heat or 350° Fahrenheit and line a baking sheet with parchment paper. Make sure no parchment paper hangs over the edges of the pan. Set aside.
Make crust according to box, except before mixing add the rest of the seasonings listed above. Mix to combine all the ingredients and transfer to parchment lined baking sheet.
Form dough into a large round circle with your hands and get as even and flat as possible, about a 1/4 inch thick.
Transfer to grill and cook for 15 minutes.
While crust is cooking, make sauce. Combine olive oil, garlic and nutritional yeast in a small jar or bowl.
Take crust off grill after 15 minutes and turn grill up to high heat or 400°.
Top pizza with sauce, tomato, artichoke, olives and prosciutto. Return to grill and cook for 12-15 more minutes until all the toppings are heated through.
Remove from grill and sprinkle on basil ribbons, slice and serve! Enjoy!