Chef Renee’s Sausage and Pesto Flatbread

Grilled gluten-free pizza crusts topped with homemade pesto, juicy chicken sausage, fresh tomatoes and plenty of bright arugula is a perfect summer dinner.


  • 1 (12-ounce) package APPLEGATE ORGANICS® Chicken & Apple Sausage
  • 2 portions gluten-free pizza dough, store bought or homemade (see recipe below), rolled into rounds
  • Olive oil, for brushing
  • Pesto (see recipe below)
  • Shredded vegan cheese
  • 1 cup cherry tomatoes, halved
  • Baby arugula, for garnish


  1. Over moderately high heat, grill the sausages until lightly charred. Remove from the grill and slice thinly. Set aside.
  2. Brush the dough rounds well with olive oil on both sides to keep them from sticking on the grill. Place the rounds on the grill and grill until puffed and opaque, about 4 minutes on each side.
  3. Remove the dough rounds from the grill. Spread some of the pesto over each round and top with shredded vegan cheese, the cherry tomatoes and sliced sausages. 
  4. Return the pizzas to the grill and cook until everything is melty shmelty good, 2 to 3 minutes. Remove from the grill, garnish with arugula, cut and enjoy immediately.

Easy Pesto

Makes about ½ cup / Takes about 5 minutes

  • 1 clove garlic
  • 1 bunch basil
  • ½ cup olive oil
  • Juice of ½ lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon red pepper flakes, or to taste

Add all ingredients to a food processor and blitz lightly until it's a loose paste.

Gluten-Free Pizza Dough


  • 2 tablespoons instant yeast
  • 1 tablespoons sugar
  • 1 cup warm water
  • 2½ cups gluten free flour (usually contains xanthan gum), plus more for rolling
  • 1 tablespoon baking powder (this will give the dough a lighter free)
  • 1 tablespoon egg replacer (equivalent of one egg)
  • 1 teaspoon kosher salt
  • 5 tablespoons olive oil


  1. In a small bowl, stir together the yeast, sugar and warm water. Let sit until creamy and bubbling, about 5 minutes.
  2. Combine the flour, baking powder and egg replacer in the bowl of a stand mixer. Add the yeast mixture and olive oil and mix until a smooth dough forms, 5 to 6 minutes. Add the salt and mix well. Then cover the bowl with a kitchen towel and let rise for about 1½ hours.
  3. Divide the dough into 2 balls. It will be slightly sticky, so use some extra flour to press or roll them out into thin rounds.