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      Gluten Free Pesto Pizza with Heirloom Tomatoes

      • August 29, 2018
      768 1024 Curry Girls Kitchen

      Summer pizza is our favorite! Actually… any pizza is a favorite! Summer, fall, winter, or spring ~ you can never go wrong with pizza! This gluten free pesto pizza with heirloom tomatoes was created using our very own, homegrown, tomatoes. We paired these fresh little sweeties with our cilantro and basil pesto sauce and some other toppings for a new fave. The best part is, you can make it in 5 minutes!

      Thanks to Fuego Grills, we were able to cook this gluten free pesto pizza on our new pizza stone FOR THE GRILL. Yes! You read that correctly. Fuego makes a pizza stone for the grill that cooks a pre-made pizza crust with your toppings in 5 minutes. It’s genius.

      There are many gluten free pizza crusts to choose from. We have a delicious homemade cauliflower pizza crust we LOVE that you should definitely try. At the time of this video, the only un-topped gluten free pizza crust we could find was Trader Joe’s cauliflower crust (you will have to watch the end of this recipe video to see how we felt about it). Some of our favorite pizza crusts are Cappello’s, Caulipower, Udi’s, Against the Grain Gourmet, and Wholly Wholesome gluten free pizza dough.

      Scroll down for the full recipe and make sure to watch our recipe video!

      Gluten Free Pesto Pizza with Heirloom Tomatoes Ingredients

      1 gluten free pizza crust of choice (listed above)
      4 heirloom baby tomatoes, halved
      ½ cup spinach, rinsed
      ¼ or less yellow or red onions, sliced
      Handful of kalamata olives, pitted
      ¼ – ½ cup shredded goat or sheep cheese (we used goat mozzarella)
      Pecorino Romano
      Pesto sauce
      Crushed red pepper flakes
      Optional: 4-5 slices of salami or prosciutto

      Method To Make Gluten Free Pesto Pizza with Heirloom Tomatoes

      • Pre-heat pizza stone on grill at high heat (around 500-600 degrees)
      • Pre-bake crust if suggested for 1 minute or so
      • Top with pesto and toppings, making sure to layer cheese in between spinach and other toppings. I prefer to put tomatoes on top to roast.
      • Once grill is ready, place pizza on pizza stone and cover the grill for 5-8 minutes until cheese has melted and crust is crisp**
      • Remove from grill and let cool for a minute before slicing into!

      *Notes: if you do not have a pizza stone or grill, you can heat a baking sheet on the bottom rack of your oven at 425 degrees and bake the pizza. Make sure you put pizza on a piece of parchment paper,or dust the baking sheet with GF flour, so it doesn’t stick. Bake for however long the pizza instructions are for.

      **If using Wholly Wholesome pizza dough, it will take a little more time on the grill. We recommend coating the edges of the pizza dough with olive oil to make nice golden brown. Check after 8-10 minutes.