Earlier this summer, we invented what we now affectionately refer to as “Camprese Salad” while on a camping trip. It’s basically all the deliciousness of your favorite Caprese Salad, but made with peaches … oh, and we made it while we were camping. It was so amazing delicious that we thought this had to be brought to life as pizza — a gluten free grilled peach pizza, to be exact.
So, we married the two concepts by making our Peach Caprese Salad (fresh peaches, home-grown basil, cashew mozz, and balsamic glaze) on our favorite summer gluten free grilled pizza.
And thus, Grilled Peach Pizza was born.
It turned out to be a match made in gastronomical heaven, and I, for one, am never looking back.
Whether you call it Camprese Pizza, Peach Pizza, Peach Caprese Pizza or gluten free Grilled Peach Pizza, you need to call this recipe your own one day soon. It’s just too good to miss out on!
And of course the answer is yes! You can make it the traditional way with tomatoes instead of peaches. It’s totally delish that way, too! The best recipes are versatile that way.
But you’ll skip the yummy grilling-the-peaches-to-caramelize-them step. Of course.
If you do decide to make this Caprese Pizza peach-style, I highly recommend grilling the peaches first, having tried it both ways. The peaches look gorgeous with grill marks, but their texture also lends itself much more to a slice of pizza once they have softened up a bit on the grill.
To grill peaches, all you do is brush them with olive oil and lay them directly on hot grill grates without moving them — remember: grill marks! Let them sit for about 3-4 minutes, then you can pick them up. Either slice them for the pizza as we did here, or you can eat them for dessert with your favorite ice cream. YUM!
One trick we devised from much testing was to put the pizza back on the grill once topped with that magical Buffalo Mozzarella that Caprese Salad is so famous for. Since the cheese is thicker, it needs a bit of extra time to melt, but the crust is done cooking, so distancing the crust from the fire helps. Our little system below works great for keeping the inside of the grill hot to melt cheese, but not burn crust!
This allows for melting the mozz and peaches together in a hot grill-cum-pizza oven for a bit without charring the pizza crust further.
It’s also a handy trick if you can’t seem to get your grill to get hot enough without burning your crusts!
And one more note on the mozzarella: for all you dairy-free folks out there, you are my people! The mozz pictured here is dairy-free/vegan, too! It’s cashew-based and it’s creamy and it’s totally delish. For more dairy-free and vegan cheese ideas, check out my full round-up of product reviews linked here!
We love it, and are so grateful for it in our pizza-making lives! But once again, feel free to use full-octane dairy if you can and would like to.
So tomatoes or peaches, however you prefer, gluten free Caprese Pizza it is!
Of course if you’d rather cook this gluten free pizza in your oven, it’s super easy to do that, too! Just follow the instructions in my regular Gluten Free Pizza Dough recipe post, or on the back of any gfJules Gluten Free Pizza Crust Mix!
Gluten Gluten Free Peach Pizza
Grilled Peach Pizza
Caprese Salad meets grilled pizza in this delicious gluten free recipe made with peaches.
Ingredients
From gfJules® Pizza Crust Mix
OR From Scratch
- 3 cups gfJules® All-Purpose Gluten-Free Flour
- 6 Tbs. milk powder, dairy or non-dairy (like coconut milk powder) OR plain GF potato flakes
- 1/2 tsp. oregano
- Pinch or two of garlic powder (optional)
- 1 tsp. salt
PLUS
- 4 egg whites or egg substitute like aquafaba, room temperature
- 4 Tbs. extra virgin olive oil
- 1 tsp. apple cider vinegar
- 1 cup warm water (if making from scratch, add 2 Tablespoons additional water)
- 2 packets (4 1/2 tsp.) rapid rise pr pizza crust yeast, gluten-free (included with pizza crust mix)
- additional olive oil to brush onto the crust
Toppings
- 4 peaches
- Buffalo mozzarella
- fresh basil leaves
- balsamic glaze
- cracked black pepper
Instructions
- Bring all ingredients to room temperature. If warming egg whites, place whole eggs in a bowl of very warm water for a few minutes while gathering other ingredients.
- If baking from scratch, whisk together dry ingredients except yeast; set aside.
- In a large mixing bowl, combine egg whites, olive oil, cider vinegar and water. Using a stand mixer (preferably), slowly add in the dry ingredient mix. Gradually add remaining liquid to get a firm but very sticky dough that can still be spread.
- Pour in the yeast and beat on high for an additional 2-3 minutes. (Note: this recipe may be mixed by hand in a large bowl, using a fork or wooden spoon and very strong muscles – stir as long as you can!).
- Prepare a pizza pan or baking sheet by oiling well or lining with parchment if the pan has holes in it (like a crisper pan) sprinkled with corn meal, if desired.
- Spoon the wet dough out into the middle of the pan and liberally oil your hands to spread the dough to no more than ¼ inch thick. Push gently with your oiled palms to spread the dough to the shape and size you like – an uneven shape actually looks more artisanal and authentic!
- Since you’ll be grilling, spread more thinly and don’t build up the edges of the crust very much, because the crust will be flipped and grilled on both sides.
- Set aside the crust to rise while you prepare your toppings – they need to be ready since this pizza only takes a few minutes to cook, start to finish. You could even put the crust pan inside your grill while it’s not lighted – on a hot day, the inside of a grill can easily reach 100°F, just right for rising pizza. Allow to rise for at least 20 minutes, ideally.
- If using a gas grill, turn on all burners to medium to preheat. Then reduce to low when your pizza is ready to cook. The temperature of the grill when closed should be around 400°F.
- The goal is to cook the pizza over indirect heat so it doesn’t burn. If using a charcoal grill, aim for a low flame or set your grate higher so the crust doesn't burn.
- Place the pizza pan on the grill and close the top. Cook for five minutes, then slide the crust out onto the grill grate directly. Cook for another 3 minutes or so (depending on how thick you spread your crust), until sear marks appear on the underside of the crust, but it’s not burned. Use a pizza peel or tongs to flip the crust to cook on the other side.
- Once flipped, brush with olive oil and arrange peaches and sliced mozzarella. Cook another 3 minutes with the lid closed, or until char marks appear but the crust is not burned.
- If you would like to melt the cheese more, but don’t want to over-cook the bottom of the crust, place a cast iron or oven-safe skillet on the grill, then lay another grill grate on top of the skillet to distance the pizza from the direct flame, but allow you to keep the flame on higher.
- Remove the pizza with the pizza peel or tongs, cut and serve (and don’t forget to turn off your grill!).
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I don’t have a grill. How would I bake this in the oven?
No problem, Joan! Just follow the instructions in my regular Gluten Free Pizza Dough recipe post, or on the back of any gfJules Gluten Free Pizza Crust Mix!
So delicious, no matter how you cook it!
~jules