Gluten Free Grilled Tomato & Basil Pie

Gluten Free Grilled Tomato & Basil Pie

Call it bruschetta. Call it tomato pie.  Call it dairy free pizza. No matter what you call it, it’s so good, you won’t even miss the cheese!  There are so many delicious flavors going on; think sweet tomatoes, fresh torn basil, a tart balsamic glaze and a smoky, grilled crust.  This is really just simple food done well so all of the flavors shine through.  That being said, if you’re not willing to part with your dairy, try this pizza instead:

I love this pre-cooked gluten free flatbread (look up Glutenfreeda online to find it in your area) but you can totally make this with your favorite crust.  And why go gluten free?   Cutting gluten can help you to reduce inflammation, bloating and for many people, pain. Try serving Grilled Tomato & Basil Pie as an appetizer at dinner parties, cookouts or even family dinner.  Love it? Share it below!

Gluten Free Grilled Tomato & Basil Pie

Makes 4 smallish pizzas / about 8 servings
  • 1/2 cup balsamic vinegar (use gluten free if you’re avoiding gluten)
  • 2 cups organic grape tomatoes, sliced in half length-wise
  • sea salt
  • fresh ground black pepper
  • 4 Glutenfreeda Artisan Flatbreads / Pizza Crusts (or your favorite pre-cooked gluten free pizza crusts)- defrosted
  • extra virgin olive oil
  • 2 large garlic cloves, finely minced into a paste (or grated)
  • fresh basil leaves, washed and dried
  1. Heat balsamic vinegar in a small sauce pot over low heat until it gets thick and is reduced by half (about 15 minutes).  Set aside.
  2. In the meantime, heat the grill on medium-low.
  3. Season grape tomatoes with a little sea salt and fresh ground black pepper and let them marinate.  This really brings out their flavor.
  4. Lay the defrosted pizza crusts out on a large sheet pan. Brush gently with olive oil (especially the outer edge). Using your hands rub the minced garlic all over the crusts. Season the crusts with salt and pepper.
  5. Top the crusts with tomatoes and freshly torn basil, setting aside a few basil leaves for garnish.
  6. Grill on medium for about 5 minutes or until lightly grilled, keeping a very close eye on the bottom as it tends to burn! I don’t know if crusts are quick to burn because they are gluten free but I saved mine just in time!
  7. Remove from the grill and let pizzas cool down and “set” for a few minutes.  Drizzle with about a tablespoon of the reduced balsamic glaze and freshly torn basil leaves.  Enjoy!

These pizzas contain mostly carbs and a little fat.

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