About 3 hours prior to grilling, take the dough out of the freezer and set it out on the counter to thaw. Alternately, thaw it in the fridge overnight.
Preheat your grill to around 375 degrees and properly oil the grates so the dough doesn’t stick.
Roll out the dough to form about 6 inch slabs of dough. Usually you want to roll it out about half way or until the dough resists, let it rest a few minutes, and then finish rolling it out.
Mix the oil and garlic powder together, add the salt and stir.
Liberally brush one side of the dough well with the oil mixture.
Place the dough, oiled side down, on the grill. Close the cover and grill for about 3 minutes until it puffs up and is charred on the bottom. If it seems to be burning, turn off the burners directly under it. You are looking for the bottom to be nicely grilled, the top to puff up and not be shiny.
Remove the dough from the grill (feel free to bring it into your kitchen!), oil the side that wasn’t grilled and flip it over (the grilled side is the side we will add toppings to)
On the grilled side, add your mozzarella cheese, sliced tomatoes, and fresh basil.
Return the pizza to the grill that is still at 350-375 degrees(be sure the newly oiled side is down and the grilled side has the toppings on it) and grill for about 2-3 minutes or until melted and the bottom is crispy and golden.