1 can Pillsbury pizza dough
1 Tbsp BBF* Naturally Refined Avocado Oil
2 cloves garlic (minced)
1 Can (12 oz) tomato sauce
1 tsp BBF* Organic Agave
1/2 tsp basil
1/2 tsp oregano
1-2 Cup shredded mozzarella cheese
1/4 Cup grated parmesan or romano cheese
1/4 onion (thinly sliced)
6-8 mushrooms (thinly sliced)
10-12 olives (thinly sliced)
1 Tbsp capers
1. Heat gas grill burners on high, covered; after 10 minutes, reduce to medium.
2. In a small saucepan heat BBF* Naturally Refined Avocado Oil, add garlic and cook until golden. Add tomato sauce, BBF* Organic Agave, basil and oregano and simmer for 5 minutes.
3. With grill on medium heat, carefully place dough rounds, oiled sides down, onto middle of grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (2-4 minutes). Make sure to keep crusts moving so that they do not burn. Reduce heat to low, flip crusts and top each with half of tomato sauce, spreading evenly over dough and leaving a 1/2 inch border around edge. Sprinkle with cheese and top with onions, mushrooms and olives.
4. Grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 2 - 5 minutes. Makes 8 servings.
BBF* = BetterBody Foods
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