Low carb grilled pizza dough topped with a creamy herb sauce, baby arugula, tomatoes, fresh mozzarella, and a balsamic reduction? Summer perfection.
Line an old cookie sheet (make sure it will fit on your grill) with parchment paper. Dump the dough onto the parchment. Press or roll into a large oval on the parchment paper using wet hands or a wet rolling pin.
Once the dough has firmed up and the edges are golden remove the baking sheet from the grill. Wear oven mitts, it is very hot. Flip the dough upside down right on the grates and peel off the parchment. If you want your toppings hot put them on now. Grill for an additional 5 minutes until the dough is fully cooked.