we welcomed our little baby joey on august 15th. we couldn’t be more in love and smitten with him. even amesy is tolerating his cries, and endless diaper changes. he’s even been pretty good at sharing me with his baby brother. i plan to share a bit more about joey’s birth story. but needless to say, it’s been a wonderful, chaotic whirlwind. so, stay tuned!

let’s talk pizza. specifically this peach-y garlicky pizza that we’ve been making all summer long! this combination of ingredients was somewhat of a hodgepodge of things leftover in our fridge one saturday night/a medley of ingredients we frequently combine for salads and such. the first thing you need is a ripe juicy peach. i’ve tried this with a semi-ripe, not-too-sweet peach, and while tasty, it didn’t hit the right note (the sweet, juiciness is key here). but since it’s the height of peach season just about everywhere in the states, i doubt you’ll have trouble finding one. next, you need some really good aged balsamic. the watery grocery store variety probably won’t cut it in terms of the sweet, acidic drizzle we’re going for here. and lastly, a good pesto. if i’m not making my own, then a store bought version is just as good. for cheese, i go between a buffalo milk fresh mozzarella, or a vegan mozzarella that are both wonderful here (of course depending on your diet). and for the pizza crust, i always use my recipe for the best gluten free pizza dough, or, if i’ve run out, i use this frozen dough that is quite good as a backup.

this is our go-to friday night summer pizza pie and i only thought it my duty to share its deliciousness here with you before we say goodbye to summer vacation. i hope you get the chance to make it! happy end of august!



garlic-cashew cream | makes roughly 1 1/2 cups

  • 2 small heads garlic

  • 1 tablespoon plus 2 teaspoons olive oil

  • 1 cup raw cashews, soaker for at 5 least 5 hours or overnight, drained and rinsed

  • 1/2 cup unsweetened almond milk

  • 2-3 teaspoons apple cider vinegar

  • 1 teaspoon dijon mustard

  • 1/2 teaspoon onion powder

  • salt & pepper

pizza | makes 1 pie/8slices

  • 1 portion of this pizza dough (or pizza dough of choice, roughly 1/2 pound)

  • 1/4-1/3 cup garlic-cashew cream (recipe above)

  • 1 ripe peach, sliced

  • 6-8 ounces mozzarella (if using fresh mozzarella about 2-3 small balls)

  • 2 tablespoons pesto, homemade or store bought

  • 1 cup baby arugula

  • extra virgin olive oil

  • 2 teaspoons aged balsamic vinegar

  • flaky sea salt

  • freshly ground pepper


  1. make the garlic-cashew cream. preheat oven to 400°F. cut the tops of the garlic heads to expose cloves of garlic. place the garlic heads in foil and drizzle over the 2 teaspoons olive oil. fold up the foil to make a loose packet, and place in the oven. cook until knife tender, about 30-40 minutes. let cool.

  2. in the container of an upright (preferably high-speed) blender, combine the cashews, roasted garlic cloves, almond milk, 1 tablespoons olive oil, 2 teaspoons vinegar, dijon, onion powder, a few fat pinches salt, and a couple grinds of pepper. blend on high, stopping to scrape down the sides as needed, until the garlic-cashew cream is smooth. taste and adjust, adding more vinegar, salt, and/or pepper if needed. use right away, or store in a resealable container in the fridge (garlic-cashew cream can stay in the fridge for up 1 week.)

  3. make the pizza. place a pizza stone in your oven, and preheat to 500°F.

  4. cut a large piece of parchment paper and place it on your countertop. place the dough in the center, and sprinkle with some brown rice flour. starting from the center, use your fingertips to spread the dough out into a large 10-11-inch circle or oval (the edges may crack a bit, and that's ok, just pinch the dough back together). use your dishtowel, and place it on top of the dough, letting it rise again, for roughly 30 minutes.

  5. trim the parchment paper below your pizza dough, and discard. (if there's too much overhang it can quickly burn, we just need enough for the dough to sit on.)

  6. use a pizza peel (or cookie sheet) to carefully slide your pizza dough (along with its' parchment) onto the pizza stone. par-bake the dough for 6-7 minutes. remove from oven, and use a spoon to spread the garlic cream evenly over top. then evenly spread the peaches over the garlic cream. place in the oven and bake for 5-6 minutes, until peaches have softened. add your cheese of choice, then add dollops of pesto. bake one last time, until cheese is melted and crust is crisp, about 6-8 minutes. remove from oven and top with arugula. drizzle with olive oil, the balsamic vinegar; sprinkle some flaky sea salt, and fresh pepper over top.

  7. slice, and serve hot.

similar recipes:

green & white socca pizza

green & white socca pizza

grilled pizza w/ garden pesto & caramelized balsamic shallots

grilled pizza w/ garden pesto & caramelized balsamic shallots

charred green onion & labneh flatbread

charred green onion & labneh flatbread

Grilled Summer Pizza w/ Garden Pesto & Caramelized Balsamic Shallots (GF/V) by Lindsey | Dolly and Oatmeal

when i was working on my book last year and developing the recipe for this pizza dough, i thought waaaay in the back of my head that perhaps it would hold up as grilled pizza dough, but was too afraid to give it a whirl without my grilling-husband to help me out.  late last summer i finally convinced him that we should try grilling our weekly friday night pizza. frank was all, what if it doesn't work!? then what will we eat? to which i replied something like, i don't know we'll figure it out!  so with a little research and a lot of coals we grilled our first (gluten-free) pizza!  we knew we needed a really hot grill, so we threw a few too many coals in - by the time it was preheated it was basically an inferno.  nevertheless, we threw the dough on the hot baking stone and let it par-bake.  by the time we checked on it a few minutes later  the bottom had scorched. frank tried lowering the coals and moving the stone to the other side, but the grill was too hot, and our crust was basically ruined.  we continued with our toppings but ended up with a black-bottomed (possibly carcinogenic) pizza crust that we tried to eat around.  

since then, i'm happy to report that we've become much more capable in the grilled pizza department and it's something we do every friday night.  we love it so much, that i wanted to share our little journey and this recipe here with you here today :)

as i've mentioned before, our garden is producing crazy amounts of kale and arugula that i planted back in april, and if you follow me over on snapchat (handle: dollyoatmeal), then you've seen a couple snaps of what's going on back there.  so, summer garden pesto is always a go-to when summer rolls around because honestly, i can't really keep up with all the growth! i've been throwing together a kale, basil, shiso,, and arugula pesto and really loving the flavor of all of them combined, so that's what makes up the base of this pizza.  the caramelized balsamic shallots are another thing i pulled from my book.  in it, i make balsamic onions in a chickpea flour spaetzle which is still one of my favorite recipes.  and lastly, roasted tomatoes! because it's summer and they're just too good this time of year. they're roasted with a few sprigs of thyme just for that extra summer flavor :)  this is one of our household staples, so i hope you enjoy it as much as we do! 

love & all the pizza! xo

grilled summer pizza w/ garden pesto & caramelized balsamic shallots | gf

we topped our pizza with a bit of fresh mozzarella, arugula, a few drizzles of olive oil, and a couple pinches of salt, just because we were wanting a heavier pizza (and this babe really wanted some cheese!).  but the pizza topped with pesto, roasted tomatoes, and balsamic shallots is just as good - and totally vegan ;)

dough (v)

| makes 2 pizza doughs |

  • 1 1/4 cup filtered warm water (105°-115°F)
  • 1 teaspoon cane sugar
  • 1 packet instant yeast (approximately 2 1/4 teaspoons)
  • 1 cup chickpea flour
  • 1 cup brown rice flour
  • 1/2 cup sorghum flour
  • 1/2 cup arrowroot powder
  • 2 teaspoons psyllium husk powder
  • 1 1/2 teaspoons fine sea salt
  • 2 tablespoons extra virgin olive oil, plus extra for brushing

pesto (V)

  • 1 bunch basil (about 2 cups)
  • 5-7 kale leaves (about 2 cups)
  • 1/2 cup shiso (or basil)
  • 1/2 cup extra virgin olive oil
  • handful of arugula
  • 1/4 cup toasted pine nuts
  • 1/2 tablespoon fresh lemon juice
  • 1 garlic clove, roughly chopped
  • 1 teaspoon fine sea salt


  • 1 cup cherry or grape tomatoes
  • 2 sprigs fresh thyme
  • 1 tablespoon extra virgin olive oil
  • fine sea salt & fresh pepper

caramelized balsamic shallots

  • 1/2 tablespoon extra virgin olive oil
  • 2-3 shallots, sliced thin
  • fine sea salt
  • 1/2 tablespoon balsamic vinegar

additional toppings

  • cheese of choice 
  • handful of greens
  • olive oil drizzles
  • flaky sea salt


  1. make the dough.  in a bowl, whisk together the water and sugar until it is dissolved.  sprinkle in the yeast and let it proof until the surface it foamy, about 10 minutes.  
  2. in a large bowl, whisk together the remaining ingredients except the oil.  use a wooden spoon to make a well in the center of the flour, then add the yeast mixture and olive oil. stir until dough is mixed.  cover the bowl loosely with cling wrap and allow to dough to rise in a warm place (i preheat my oven to warm - about 150°F - and shut it off about 10 minutes before placing the dough inside) until the dough doubles in size, about 30-45 minutes.  
  3. line a cookie sheet with parchment, set aside.  divide the dough in half and wrap one half in cling wrap, place in the freezer for another time.  place the other half of dough onto the prepared baking sheet and dust with more brown rice flour.  use your fingers to press the dough out, using more flour if needed to prevent sticking, until you have an 11-12-inch round.  cut any parchment hanging over (this helps later on when grilling the pizza.) cover the dough with a clean dishcloth to puff up slightly, about 15-20 minutes.  
  4. make the pesto.  while the dough is resting, place all the pesto ingredients in a food processor fitted with a metal "s" blade, blend until broken down.  taste and adjust, adding more salt or lemon juice if need be.  place in a lidded container and refrigerate until ready to use.
  5.  make the tomatoes. preheat the oven to 400°F, and line a baking sheet with parchment paper, set aside.  toss the tomatoes with the thyme, oil, and salt and pepper to taste.  bake for 10-12 minutes until soft and slightly burst.  set aside.
  6. make the caramelized balsamic shallots.  heat a sauté pan over medium heat.  once the pan is hot, add the oil, shallots, and a good pinch of salt. stir every few minutes until the shallots are soft, about 7-9 minutes. turn the heat down to medium-low and add the balsamic.  stir and let it all cook down for another 5 minutes.  remove frorm heat and set aside.

assemble the pizza

  1. place a pizza stone on the grates of your grill, and preheat to 500°F.  brush the surface of the dough with a bit of olive oil.  once the grill has come to temperature, slide the dough onto the baking stone.  cook until large bubbles have formed on the surface, about 1-2 minutes.  using a pizza peel (or, if you threw your pizza peel in the garbage because you became gluten-free and never thought you would make pizza again, you can easily use a cookie sheet like i do) carefully remove the pizza crust from the stone - at this point throw away the parchment paper that was below the dough.  top the pizza with the pesto, cheese (if using), then the shallots, and roasted tomatoes.
  2. carefully place the pizza back onto the stone and cook for another 7-8 minutes, until the edges of the crust are golden and any toppings are melted.  top with greens, olive oil, and a sprinkle of flaky salt.


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summer socca salad w/ burst tomatoes & roasted zucchini

summer socca salad w/ burst tomatoes & roasted zucchini