WEEK 32: More From the Grill

Summer nights are just wonderful for grilling. And, what mom doesn’t love enjoying dinner outside with LESS CLEANUP? I do, that’s for sure.

Food Description

Pizza is one of my favorite foods ever. It just is. It’s wonderful. Well, to be healthier and know our ingredients, I’ve started making the dough, sauce, and preparing the toppings…all for the grill. Another wonderful thing is to pop something you might normally bake and freeze for the little ones onto the grill while you’re enjoying your meal and closing the lid.


Pizza Sauce

1 (15 oz) can tomato sauce
1 (6 oz) can tomato paste
{I used organic, canned versions of the above, but pureeing and making your own would be great!}
1 TBS ground oregano
1 1/2 tsp dried minced garlic
1 tsp ground paprika

Mix all together.

Pizza Dough

1 cup warm water
1 tsp raw honey
1 TBS yeast
2.5-3 cups flour (I use spelt or whole wheat or a mixture of both.)
1 tsp sale
toppings of your choice
shredded cheese of your choice

Dissolve yeast and honey in warm water and stir. Set aside until frothy (7-10 minutes).
Pour yeast mixture into large bowl and add salt and flour (slowly). Mix together. Add more flour if needed to make dough consistency.
Knead 5-10 minutes.
Let rise for thicker dough.

(Adapt for your grilling on pizza stone or directly on grate. Use parchment paper under pizza placed directly on the grill, for easy transfers.)
Grease your pizza pan or stone with extra virgin coconut oil.
Preheat oven to 450 degrees. Place kneaded dough on pan and spread. Add sauce, toppings, and cheese and cook for 25-30 minutes.
Blend olive oil and fresh garlic and spread with brush on the crust.

Grill-Baked Butternut Squash

  • Cut lengthwise down the middle.
  • Scoop out the seeds.
  • Lightly coat the exposed flesh of the squash with butter or olive oil, salt, and pepper to taste. Add cinnamon and/or nutmeg to spice it up a little bit.
  • Place cutside up on the grill and cook with lid closed until fork tender, about 1 hour.

What I Learned

I’ve made this quite a few times now and still haven’t quite perfected the soaking of the grains for the dough. It turns out quite chewy, but with a great taste. I’m still working on it, so if you have any tips, please share. You can also easily freeze this uncooked dough in freezer bags.


The boys love pizza, much to my delight! It is something that I’m careful to cut into small bites, especially with the chewy dough, and this is not an easy task. The squash turned out well and I just stored it in the refrigerator. This made it easy to cut into bite-size pieces and warm up for a few lunches the rest of the weekend.


Homemade pizza is one of my favorites and personalizing it with your own toppings can give it that perfect taste your wanting. I love the yummy taste from the grill, but the recipe works well on the pizza stone in the oven too. We will continue to enjoy pizza this way through the fall and winter to come.

TIP OF THE DAY: Saving the Budget

Use your baby food-making skills to your benefit. Help the bottom-line by paying attention to a few key things and you’ll save even more money than what you’re already saving by not buying, storing, and disposing of all of those jars and packages of food.

  1. Buy fresh produce that is local and in season. You can often find this on sale as well.
  2. Shop deals and use coupons for frozen fruits and vegetables. These are great to have on-hand and easy to puree and thaw and mash. They also make great additions to yogurt.
  3. Make baby food in large batches and freeze it in single servings. This will not only save you money, but lots of time and cleanup!