1lbpizza dough, regular, whole wheat, or gluten free
8ozpizza sauce, gluten free if desired
1Tbspextra-virgin olive oil
Sliced red, yellow, or green bell pepper
Sliced button mushrooms
Baby spinach leaves
sliced black olives
pine nuts, toasted
To food processor, add cashew parmesan ingredients. Pulse until ground into coarse meal. Store in tightly covered container in refrigerator for up to 1 week. Makes enough for 2 large pizzas.
Grease barbecue and preheat grill to 400 F. On lightly floured surface (using gluten-free flour if desired), roll out pizza dough into large 14 inch round. Alternatively, divide dough in half and roll into 2 medium pizzas or divide into 6 pieces and roll into single-serve pizzas. Lightly brush both sides of crust(s) with oil. Have all your toppings ready before beginning to grill pizza crust(s).
Place pizza crust(s) on barbecue and grill for 3 to 4 minutes. Using large spatula, carefully turn dough, grilled side up, onto large cutting board. Enlist the kids to spread crust(s) with pizza sauce and scatter with toppings of choice. Sprinkle with cashew parmesan. Return pizza(s) to barbecue and continue to grill until done as you like. Remove and cool slightly before cutting and serving.
Per serving: 152 calories; 5 g protein; 6 g total fat (1 g sat. fat); 22 g total carbohydrates (3 g sugars, 3 g fiber); 428 mg sodium