Pizza parties were my favorite. Gobs of cheese, gooey crust and loads of toppings made me one happy camper. As it happened, my father was a great chef. He made pizzas from scratch. As a child, I remember spending hours in the kitchen delighting in the magic of dough rising and the smells of the pizza baking.

I formed a very positive emotional bond with the “pizza experience” by 8 years old. Not only was it great tasting, it was the perfect meal for parties. I associated fun, laughter and sharing as a natural part of eating pizza.

However, as I grew into an adult, and specifically one that cared about health and wellness, I gave up pizza. The gobs of cheese made me feel ill, the crust caused bloating and the toppings, I once loved, now looked like health hazards.

It wasn’t until recently, when I came across a recipe, by Sabra Ricci, who happens to be a good friend and renowned chef that I fell back in love with pizza.

Sabra offers a simply fantastic recipe that is gluten-free, packed with fresh veggies and seasoned with flavorful herbs. I highly recommend it. So much so, that it is this month’s featured recipe.

Gather your friends. Fire up the grill. And let the fun begin. Pizza parties are back.

GFCF Grilled Veggie Pizza
(GFCF: Gluten-free Casein-free)

1 package of Bob’s Red Mill Gluten-Free Pizza Crust Mix prepared as directed. Will make two 12” pizza crusts.

Pizza Sauce

2 tablespoons olive oil
2 cloves garlic, minced
½ cup onion, minced
1-28 oz. can Muir Glen Organic tomatoes
Handful of fresh basil leaves, picked and chopped
1 tablespoon fresh oregano, chopped
Sea salt to taste
Pinch red chile flakes (optional)
2 tablespoons Agave Nectar

Heat olive oil in heavy bottomed pot to medium-high and add garlic and onion, and saute until translucent, approximately 2-3 minutes, stirring constantly. Add tomatoes with juice, basil, oregano, salt, and red chile. Bring to boil and reduce to simmer. Let simmer for one hour or until juice is reduced. Add agave and simmer for another five minutes. Remove from heat and let stand for another hour before using. You can even make this a day or so ahead and refrigerate until needed.

Grilled Veggies

1 red bell pepper
Ziploc bag
1 red onion, sliced into rings
1 zucchini, cut in ½ and sliced lengthwise
2 Portobello mushrooms, stemmed
Olive oil
Sea salt

Toss veggies (except red bell pepper) with olive oil and sea salt. Heat grill to medium-high heat. Place red bell pepper on grill and turn until skin is complete charred. Remove and place in Ziploc bag immediately and seal. Set aside. Mark all vegetables on the grill. Do not over cook vegetables. Remove from grill and set aside. Remove red pepper from Ziploc and remove the charred skin and seeds. Cut pepper into medium dice. Slice mushroom into thin slices.

Assembling Pizza

Two 12” GF pizza crusts
Pizza sauce
4 cups shredded Follow Your Heart Vegan Mozzarella or combination of other cheeses
Grilled veggies
Extra Virgin Olive Oil

Preheat oven to 450 degrees. Spread pizza sauce on pizza crust. Sprinkle cheese over the sauce. Assemble veggies on top of cheese. Brush olive oil on crust with pastry brush. Bake for approximately 15 minutes or until crust is golden brown. Let cool for a few minutes. Slice and serve.

Recipe provided by:  Chef Sabra Ricci

Known as “chef to the celebrities,” Maui-based Sabra Ricci is renowned for her healthy, delectable menus and unparalleled service—and as a result, has developed a strong and loyal clientele, including Fortune 500 CEOs and some of the biggest names in Hollywood.

A graduate of the California Culinary Academy in San Francisco, Ricci worked in Paris for Yes Catering Company and later as the consulting chef for Grail Springs Spa in Canada. No stranger to the media, Sabra makes frequent guest appearances locally and nationally, and was one of four chefs selected to participate in the Five Star Feast cooking extravaganza hosted by Joan Lunden during Fashion Week in New York City. She currently has a cooking show in development.

Ricci has been featured in many publications including Woman’s Day, Self and Spa magazines, contributed regularly to About.com, and wrote a monthly column on Tarot.com and AOL Living. Her recipes have been featured in Dr. Catherine Wong’s, The Inside Out Diet, published in the spring of 2007 by Wiley & Sons. She currently posts recipes monthly on her blog, New York Chef Detective, on The Honey Line. Check out Sabra at New York Chef Detective fan page on facebook for culinary terminology and questions.