In the hot days of summer it’s no fun to heat up the kitchen and so we find ourselves looking for dishes to make that are either cold or can be cooked on the grill. We’ve recently been indulging in pizzas on the grill. Say what? You read right. Pizza on the grill and low carb to boot. The key ingredient is a good low carb burrito- or wrap-sized tortilla. We’ve been using the Mission brand Carb conscious ones lately, but any good low-carb, flour tortilla should work.

1) Top a fresh tortilla with about two tablespoons of organic pizza sauce (or with pureed organic canned tomatoes with a bit of oregano, garlic, salt and pepper added) taking it almost to the edges.
2) Top that with about 1/3 cup shredded Italian blend cheese, again, organic if you can get it.
3) Follow that with whatever toppings you love. We have indulged in Pizza a la Salciccia (sausage pizza) and in Pizza Margherita (sliced fresh tomatoes, fresh mozzarella, and fresh basil). If you go the raw meat route, pre-cook the sausage or hamburger in a skillet and crumble it onto the pizza. Easier and less generating of heat in the kitchen, just add pepperoni slices or Canadian bacon. You can also add fresh veggies–peppers, mushrooms, onion–to the pizza if you like.
4) Top the toppings with about 1/4 cup shredded part-skim mozzarella and a tablespoon or so of fresh chopped basil, if you’ve got it.
5) Put the assembled pizza on a gas or charcoal grill, over medium high heat, and cook covered for about 10 or so minutes until the cheese is melted and the pizza is warmed through. The tortilla should be crispy but not burned.

If you love a thin crust pizza, you will be in home-fired pizzeria heaven with this method. It’s quick, it’s easy, and it tastes divine! It doesn’t heat up the kitchen on a hot summer evening and there’s practically no clean up. Enjoy.

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