There’s something about grilling a pizza in the summer that just feels right. This Grilled Summer Veggie Pizza is my go-to when I want something fun, flavorful, and packed with fresh veggies. I used the @caulipower cauliflower crust for this one, and it’s become a staple in our house it’s gluten-free, gets crispy on the grill, and makes the whole meal feel easy but special.
This version is loaded with summer goodness like zucchini, corn, tomatoes, and pesto. It’s colorful, crunchy, cheesy, and you can make it your own by adding your favorite toppings. Let’s get grilling!
Method
Start with the crust
Begin by preheating your grill to 450°F. While the grill heats up, get your toppings ready so everything’s prepped and easy to assemble. Take the @caulipower cauliflower pizza crusts out of the box and lay them on a tray or flat surface. These crusts are thin and cook fast, so it’s helpful to have them ready to go before the grill is hot.
Add the sauce and cheese
Spread about ¾ cup of garlic toum or pizza sauce evenly over the crusts. I personally love using garlic toum because it adds a creamy, garlicky flavor that pairs perfectly with the veggies but if you prefer traditional red sauce, go for it! After the sauce, sprinkle on the shredded mozzarella cheese, making sure it’s spread out to cover the whole surface. This helps everything stick together when it melts.
Layer the veggies
Next, start layering your fresh summer toppings. Add thin slices of zucchini across the pizza first, then sprinkle on the thawed corn and thinly sliced red onion. Dot spoonfuls of pesto all over the pizza I like to use about half a cup, but you can go lighter or heavier depending on your taste. Finally, scatter the halved baby tomatoes over the top. Don’t pile the toppings too high this will help the crust stay crisp while cooking and keep everything evenly heated.
Grill the pizza
Carefully transfer your pizzas to the hot grill. If you’re using a pizza peel or large spatula, gently slide the crust onto the grates. Close the grill lid and leave it shut for 7 to 8 minutes. It’s important not to peek during this time! Letting the heat build inside the grill helps the cheese melt evenly, the veggies brown just right, and the crust crisp up around the edges.
Finishing touches
Once the pizza has cooked for 7 to 8 minutes, check to see if the cheese is fully melted and the edges of the crust are golden and slightly crispy. If the edges are browning too quickly, lightly brush them with olive oil to prevent burning. This step adds a nice sheen and keeps the crust from drying out. When everything looks perfect, remove the pizzas from the grill using tongs or a spatula. Slice them up, serve hot, and enjoy your crispy, colorful creation!
Necessary Tools
- Outdoor grill (gas or charcoal)
- Tongs or pizza peel
- Knife and cutting board
- Measuring cups and spoons
- Large spatula or grill-safe tray
Grilled Summer Veggie Pizza (So Easy, So Good!)
Cuisine: ItalianDifficulty: Easy8
servings10
minutes8
minutes18
minutesIngredients
1 box @caulipower Cauliflower Pizza Crust
¾ cup garlic toum spread or pizza sauce
1 cup shredded mozzarella cheese
1 zucchini, sliced thin
1 cup frozen corn, thawed
¼ cup red onion, thinly sliced
½ cup pesto (any kind you like!)
¾ cup baby tomatoes, halved
2 teaspoons olive oil (optional, for brushing the edges)
Directions
- Start with the crust.
Preheat your grill to 450°F. While it heats up, get your toppings ready. Take out your @caulipower crusts and place them on a tray or flat surface for easy assembly. - Add the sauce and cheese.
Spread about ¾ cup of garlic toum or pizza sauce evenly across the crusts. I love the creamy garlic flavor of toum, but traditional red sauce works great too. Then sprinkle the mozzarella over the top to cover the sauce. - Layer the veggies.
Now comes the fun part! Add thin slices of zucchini, the thawed corn, red onion, dollops of pesto, and halved baby tomatoes. You can get creative here just don’t pile the toppings too high or the crust might not crisp up. - Grill the pizza.
Carefully transfer the pizzas to the hot grill. Close the lid and leave them alone for 7–8 minutes. Don’t peek! Let the grill do its thing. The cheese will melt, the veggies will start to brown, and the crust will crisp around the edges. - Finishing touches.
If the crust edges are browning too fast, brush them lightly with olive oil to keep them from burning. Once done, remove from the grill, slice it up, and enjoy right away!
Notes
- Don’t overload the toppings. Too many can make the crust soggy or hard to grill evenly.
- Keep the lid closed. Opening the grill too often lets out the heat and slows the cooking.
- Watch the edges. Cauliflower crust can brown quickly, so check it around the 7-minute mark.
- Use thawed corn. If you use frozen corn straight from the freezer, it’ll release water and steam the pizza instead of letting it crisp.
Serving Suggestions
This grilled pizza is perfect on its own, but here are some fun ways to serve it:
- With a fresh green salad on the side
- Cut into smaller pieces for a party appetizer
- Paired with lemonade or iced tea for a summer meal
- Topped with fresh basil or chili flakes for a flavor boost
Fun Fact
Cauliflower crust isn’t just trendy it’s a great lower-carb and gluten-free alternative to regular pizza dough! Plus, it gets super crispy on the grill. Who knew cauliflower could be so cool?
Conclusion
This Grilled Summer Veggie Pizza is what summer dinners are all about easy, fresh, and full of color. Whether you’re cooking for a family night, a backyard get-together, or just yourself, this recipe brings sunshine to your plate. I love how the crispy cauliflower crust holds up to all the veggies and the combo of garlic, pesto, and cheese is just chef’s kiss.
