Grilled Green Pizza
Prep time
Cook time
Total time
This bright, veggie-filled grilled green pizza is the perfect addition to any great summer cookout. Not only is it topped with layers and layers of green-y goodness (including pesto gouda cheese!), it's grilled to crispy, smokey perfection!
Whole Wheat Pizza Dough
  • 1 cup warm water (about 112ºF ish)
  • 1 tbsp active dry yeast
  • ½ tsp honey
  • 1¾ cup all-purpose flour
  • ¾ cup whole wheat flour
  • ½ tsp salt
  • extra virgin olive oil (for greasing)
  • ½ cup tomato sauce
  • gouda cheese (I used the pesto gouda cheese from Trader Joe's)
  • handful of spinach
  • half of a zucchini, diced
  • 1 cup brussel sprouts, halved
  • ¼ cup pumpkin seeds
  • ¼ cup pistachio
  • hemp seeds, for topping
Pizza Dough
  1. In a small bowl, dissolve honey and active dry yeast into lukewarm water. Set aside for 5-7 minutes.
  2. Using a large stand mixer fitted with a dough hook, combine flours (all-purpose and whole wheat), until just incorporated. Slowly add yeast mixture, and stir slowly until a dough forms and begins to pull away from the edges.
  3. Transfer dough into a large bowl lightly greased with olive oil. Cover loosely with plastic wrap, and let sit in a warm environment for at least 1 hour*
  1. While the dough is rising, prepare your toppings. Preheat oven to 425 degrees and roast brussel sprouts and zucchini until golden brown, about 25-30 minutes. Set aside for later.
Grill time!
  1. Once dough is doubled in size, turn out onto a lightly floured surface (I use all-purpose flour here). Using your fingers, press into a round (or any shape you'd like).
  2. Preheat grill to 500º. If you are using Smokin' O's, now is the time to place one at the center of the grill (or the hottest point). Cover, and wait for about 10 minutes until it begins to smoke. Then, move to a cooler spot (more instructions on firing up your Smokin' O can be found on their website here).
  3. Drizzle about a tablespoon of olive oil onto the surface of the pizza dough. Carefully transfer onto the grill, oil side down. Grill for 3-4 minutes uncovered, or 2-3 minutes covered. During this process, use tongs and lift the dough to check the bottom. It should be golden brown, with grill marks.
  4. Using your tongs, gently flip the pizza, so the grilled side is facing up. Spread on pizza sauce, sprinkle over cheese, and layer over the rest of the ingredients (spinach, oven roasted veggies, etc.). Grill for an additional 2-3 minutes, uncovered, and transfer to a plate. Sprinkle over hemp seeds, and enjoy!
* I like to preheat my oven to the lowest setting (175º F). Then, once it's preheated, turn it off and let your pizza rise there. Make sure the oven isn't too hot, and you don't accidentally bake your dough!
Recipe by My Southern Sweet Tooth at