Grilled pizzas are delish! I consider myself an expert
1 c. very warm water
Add 1Tb. sweetener
And 1 Tb yeast
Allow to foam, then add
3 c. flour (I am currently loving my own blend of organic white, whole spelt, millet and quinoa, but pretty much anything will work)
1 Tb. salt
Knead until stretchy and smooth, cover and let rise double (about 40 minutes). You can make it ahead and leave it in the fridge if you like.
Cut dough into golf ballish sized lumps and roll very thin with a rolling pin. Individual-sized pizzas are easier to deal with on the grill.
Put on med. grill with no toppings for a couple of minutes, then flip and add sparse toppings of sauce and finely grated cheese (if using). Grill veggies separately and add to pizzas with cheese. Grill until cheese is melty.
Grilling the crusts on both sides keeps the pizzas from being mushy.
Also we grill sliced portobellos and peppers and make "fajitas."