Gluten-Free Grilled Pulled Pork Pizza
Smoky pulled pork meets creamy tangy white sauce on this grilled pizza, topped with a three-cheese blend and finished with hot sauce drizzle. The indirect-heat grilling method keeps crusts crispy while melting cheese perfectly. Serve at casual backyard cookouts or game-day gatherings. This version distinguishes itself through the mayo-based white sauce spiked with apple cider vinegar and cayenne, creating complexity beyond standard pizza toppings.
Ingredients
- 1 pound pulled porkchicken1:1protein
milder flavor
- 2 prepared pizza crustcauliflower crust1:1low-carb
different texture
- ¼ cup mozzarella cheese, shredded
- ¼ cup monterey jack cheese, shredded
- ¼ cup cheddar cheese, shredded
- 1 onion, diced
- ¼ cup hot sauce
- 2 cup mayonnaise
- ¼ cup apple cider vinegar
- ½ tablespoon ground black pepper
- ½ tablespoon granulated garlic
- ½ tablespoon granulated sugar
- 1 teaspoon salt
- ¼ teaspoon cayenne pepper
Instructions
- 1
Heat grill or smoker for indirect cooking to 400°F.
- 2
Whisk together mayonnaise, apple cider vinegar, black pepper, garlic powder, sugar, salt, and cayenne pepper until smooth. Refrigerate until needed.
- 3
Combine monterey jack, cheddar, and mozzarella cheeses in a bowl.
- 4
Spread white sauce evenly over each prepared pizza crust.
- 5
Top each crust with diced onion, cheese blend, pulled pork, additional cheese, and a light drizzle of white sauce.
- 6
Transfer pizzas to grill using pizza peel or cutting board.
- 7
Grill separately until cheese melts and crust browns.
- 8
Remove from grill and drizzle hot sauce over top.
- 9
Slice and serve immediately.
Tips
Prepare the white sauce ahead and chill for easier spreading and better flavor development.
Use a pizza peel dusted with cornmeal to prevent sticking when transferring to the grill.
Keep pulled pork warm in a separate container and add just before grilling to prevent sogginess.
Good to Know
White sauce keeps refrigerated up to 3 days. Assembled pizzas should be grilled immediately.
Prepare white sauce up to 1 day ahead. Shred cheeses and dice onions up to 4 hours ahead; store separately.
Serve immediately after grilling while cheese is warm and crust is crispy. Pairs well with cold beverages and coleslaw.
Common Mistakes
Do not spread white sauce too thickly to avoid soggy crust.
Do not overload toppings; use a light hand to ensure even cooking.
Do not skip the hot sauce drizzle after grilling; it adds final flavor complexity.
Substitutions
Dairy-Free Swaps
Vegan Options
maintains creaminess
General Alternatives
different texture
FAQ
Can I make these pizzas ahead of time?
Prepare components separately but assemble and grill immediately before serving. The white sauce can be made 1 day ahead and refrigerated. Pre-assembled pizzas will become soggy.
What if I don't have a ceramic BBQ grill?
A standard gas or charcoal grill works fine using indirect heat setup. Create a two-zone fire and cook pizzas on the cooler side away from direct flames.
How long can I store leftover pizza?
Refrigerate leftover pizza in an airtight container for up to 2 days. Reheat gently on the grill or in a 175C oven to restore crust texture.