Go Back
+ servings
Gluten Free Dessert Pizza on the Grill

Healthy Gluten Free Dessert Pizza

Recently, a friend asked me if I knew of any good gluten-free desserts that could be grilled. I didn’t—so I decided to make a gluten-free grilled dessert pizza highlighting some of my favorite sweet summer flavors. I’ve always wanted to make a pizza-size chocolate chip cookie on the grill, and I thought that would make a fantastic crust.
Where I live in western Montana, the wild huckleberries are as sweet as can be.
They have a much stronger smell and taste than blueberries and are much juicier.
Peaches often go on the grill under-ripe—crunchy and rather bland.
It’s satisfying to watch them caramelize and become sweeter and softer over the charcoal heat. In this pizza’s topping, the sweetness of the huckleberries and grilled peaches is balanced by the slightly sour and creamy richness of mascarpone cheese.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American
Servings 8 people
Calories 607 kcal

Ingredients
  

  • 1 gluten-free chocolate chip cookie mix such as Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix
  • 3 peaches
  • 2 cups 16 ounces mascarpone cheese
  • 1 cup wild huckleberries fresh or canned or a favorite seasonal berry
  • ¼ cup honey

Instructions
 

  • Set up your grill for indirect cooking and stabilize at the temperature suggested on the cookie mix package. This giant cookie will be baked on a 16-inch pizza stone, so be sure to let the stone warm up for at least 50 minutes while the grill stabilizes.
  • Prepare the cookie dough according to the package directions. I followed the directions on a bag of Bob’s Red Mill Gluten Free Chocolate Chip Cookie Mix and combined the ingredients using a stand mixer. The directions called for mixing for 2 minutes, but at that point my dough resembled soft, wet sand. I let the mixer slowly do its thing, and at about the 5-minute mark it came together in a cohesive ball.
  • Press the cookie dough between sheets of parchment paper and roll it into about a 10-inch circle. Remove the top sheet of parchment paper and transfer the dough circle onto the preheated pizza stone.
  • Grill for the time specified on the cookie package. (However, it’s good to check before the suggested time is up; the Bob’s Red Mill mix said to bake for 12 to 14 minutes, but when I checked at 10 minutes the cookie had spread to a 14-inch circle. This was quite a bit more than I’d planned for, but fortunately my pizza stone had room to spare.) When the cookie is done, remove it from the grill to cool.

Nutrition

Calories: 607kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1mgPotassium: 112mgFiber: 1gSugar: 13gVitamin A: 183IUVitamin C: 4mgCalcium: 4mgIron: 1mg
Keyword cookie pizza, grilled dessert
Tried this recipe?Let us know how it was!