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    Home » Whole30

    Gluten-Free Pesto Pizza with Chicken

    Published: Jul 7, 2021 · Modified: Mar 21, 2022 by Mariah Knight

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    There's truly nothing better than homemade pizza! This Gluten-Free Pesto Pizza with Chicken is a fun, summery twist on my original recipe. It's easy to make, filled with nourishing ingredients, and can be easily customized!

    Pesto pizza on cutting board.

    Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.

    Jump to:
    • 🍴Ingredient Notes
    • 🍴Step by Step Instructions
    • Pizza Tips
    • Frequently Asked Questions
    • How to store leftovers
    • Recipe
    • Shop this recipe -
    • Want more recipes?
    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of ingredients in glass bowls.
    • Gluten-Free Pizza Dough - For this recipe you can use any gluten-free pizza dough. (Or pre-made pizza crust!) Personally, I love my Sweet Potato Pizza Crust recipe. You can find a full list of ingredients and step by step instructions below.
    • Pesto - Feel free to use any pesto recipe that you love! (Store bought works great too!) I used my Creamy Walnut Pesto for this particular recipe.
    • Cooked Chicken Breast - I just sautéed chicken breast with a little lemon juice, olive oil, salt, pepper, and garlic powder. Once it was cooked, I chopped it into thin, bite sized pieces. You can also use leftover grilled chicken!
    • Arugula - Arugula has a little peppery kick, and I love the way it tastes with pesto! Feel free to add as much as you'd like.
    • Olive Oil - Not necessary, but highly recommended. I love adding a drizzle of olive oil, salt, and black pepper on the pizza before serving!

    🍴Step by Step Instructions

    Making the Pizza Dough

    1. Start by adding cassava flour, tapioca flour, salt, and black pepper into a small bowl. Use a whisk or fork to blend until fully combined.
    2. Next, add mashed sweet potato and egg into a separate bowl. Stir together until creamy.
    3. Pour the dry mixture into the sweet potato mixture, and fold together with a spatula until a thick dough forms.

    Rolling the Dough

    1. Place the dough ball on a parchment paper lined baking sheet. Place another piece of parchment paper over top, and use a rolling pin to spread out evenly.
    • Pizza dough on parchment paper lined baking sheet.
    • Pizza crust with golden brown edges.

    Baking

    1. Carefully remove the top piece of parchment paper, and bake the pizza crust at 375° for 40 minutes. (Or until edges are a light golden brown color.)

    Pesto

    1. Add all pesto ingredients into a high speed blender. Blend until it becomes creamy. (Scrape down edges as needed.)

    Chicken Breast

    1. Sauté or grill chicken breast with lemon juice, salt, pepper, and a dash of garlic powder. Before removing from heat, make sure the center is cooked thoroughly.
    2. Once it's done, add to a large cutting board and slice into small bite sized pieces.
    • Spreading pesto on pizza crust.
    • Adding chopped chicken on pizza crust.

    Putting it all together

    1. Remove the pizza crust from the oven, and transfer to a large wooden cutting board.
    2. Add a generous amount of pesto to the crust, leaving about ½ inch of crust on the edges.
    3. Next, toss on chicken breast.
    4. Finally, sprinkle a generous amount of arugula. Top with olive oil, salt, and black pepper.
    • Overhead shot of finished pizza.
    • Overhead shot of pizza on wooden block with ingredients on the side.

    Pizza Tips

    • Don't let the crust sit on the parchment paper for too long or else it will get soggy.
    • Don't put too many toppings on! Cut the chicken pieces small so they don't weigh down the pizza.
    • Make it faster by using a pre-made pesto and pizza crust.
    • Drizzle Olive Oil on top before serving.
    • Do not bake twice! Once the crust comes out, add toppings, and slice immediately.
    • Make sure to leave a half inch of crust so you can easily grab a slice!

    Frequently Asked Questions

    Can I make this recipe vegetarian friendly?

    Yes, of course! Just skip the chicken, and add some extra vegetables. Fresh slices of tomatoes, or roasted vegetables would be delicious!

    Is this pizza Whole30 friendly?

    Yes, this pizza crust is Whole30 friendly!! It's made without grains or dairy! I used simple, whole food ingredients for this recipe.

    What works best to cut the pizza?

    I love using a traditional pizza cutter, but a large knife would work too!

    Can I add cheese?

    If you're not dairy-free, I would suggest adding shaved parmesan, feta, or fresh mozzarella on top!

    Close up picture of pizza slices.

    How to store leftovers

    Leftovers will store well in the refrigerator for about 5 days! I stack the slices in a large glass Tupperware container, you can use parchment paper to keep them from touching. You can also wrap them in tin foil or a reusable wrap. To re-heat, I recommend baking them for a few minutes in your oven, or toaster oven. I found that the microwave makes it a bit soggy.

    More pesto recipes!

    • Healthy Pesto Pasta with Asparagus and Chicken
    • Easy Roasted Pesto Potatoes
    • Avocado Lemon Pesto (Nut-Free + Vegan)
    • Creamy Vegan Walnut Pesto

    After you make this Gluten-Free Pesto Pizza, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love it as much as I do!

    Recipe

    Overhead shot of pizza on wooden block with ingredients on the side.

    Gluten-Free Pesto Pizza with Chicken

    There's truly nothing better than homemade pizza! This Gluten-Free Pesto Pizza with Chicken is a fun, summery twist on my original recipe. It's easy to make, filled with nourishing ingredients, and can be easily customized!
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    Prep Time 15 minutes mins
    Cook Time 55 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Main Course
    Cuisine American, Italian
    Servings 3
    Calories 737 kcal

    Equipment

    • Baking Sheet
    • Parchment Paper

    Ingredients
      

    Sweet Potato Pizza Crust

    • 1 + ½ Cups Mashed Sweet Potato It's important to let the mashed sweet potato cool completely before using it in this recipe. I like to chill mine in the refrigerator overnight!
    • ¾ Cup Cassava Flour
    • ⅓ Cup Tapioca Flour
    • 1 Egg
    • ½ Teaspoon Salt
    • ¼ Teaspoon Black Pepper

    Creamy Walnut Pesto

    • 1 Cup Walnuts
    • 1 Cup Filtered Water
    • ¾ Cup Packed Basil
    • ¼ Cup Mashed Avocado
    • ½ Lemon, Juiced
    • ½ Teaspoon Salt
    • ¼ Teaspoon Garlic Powder
    • ¼ Teaspoon Black Pepper

    Pizza Toppings

    • 2-3 Cups Sliced Cooked Chicken Breast
    • 2 Cups Fresh Arugula
    • Olive Oil
    • Salt
    • Black Pepper

    Instructions
     

    Making the Pizza Dough

    • Start by adding cassava flour, tapioca flour, salt, and black pepper into a small bowl. Use a whisk or fork to blend until fully combined.
    • Next, add mashed sweet potato and egg into a separate bowl. Stir together until creamy.
    • Pour the dry mixture into the sweet potato mixture, and fold together with a spatula until a thick dough forms.

    Rolling the Dough

    • Place the dough ball on a parchment paper lined baking sheet. Place another piece of parchment paper over top, and use a rolling pin to spread out evenly.

    Baking

    • Carefully remove the top piece of parchment paper, and bake the pizza crust at 375° for 40 minutes. (Or until edges are a light golden brown color.)

    Pesto

    • Add all pesto ingredients into a high speed blender. Blend until it becomes creamy. (Scrape down edges as needed.)

    Chicken Breast

    • Sauté or grill chicken breast with lemon juice, salt, pepper, and a dash of garlic powder. Before removing from heat, make sure the center is cooked thoroughly.
    • Once it's done, add to a large cutting board and slice into small bite sized pieces.

    Putting it all together

    • Remove the pizza crust from the oven, and transfer to a large wooden cutting board.
    • Add a generous amount of pesto to the crust, leaving about ½ inch of crust on the edges.
    • Next, toss on chicken breast.
    • Finally, sprinkle a generous amount of arugula. Top with olive oil, salt, and black pepper.

    Notes

    Pizza Tips

    • Don't let the crust sit on the parchment paper for too long or else it will get soggy.
    • Don't put too many toppings on! Cut the chicken pieces small so they don't weigh down the pizza.
    • Make it faster by using a pre-made pesto and pizza crust.
    • Drizzle Olive Oil on top before serving.
    • Make sure to leave a half inch of crust so you can easily grab a slice!

    Frequently Asked Questions

    Can I make this recipe vegetarian friendly?
    Yes, of course! Just skip the chicken, and add some extra vegetables. Fresh slices of tomatoes, or roasted vegetables would be delicious!
    Is this pizza Whole30 friendly?
    Yes, this pizza crust is Whole30 friendly!! It's made without grains or dairy! I used simple, whole food ingredients for this recipe.
    What works best to cut the pizza?
    I love using a traditional pizza cutter, but a large knife would work too!
    Can I add cheese?
    If you're not dairy-free, I would suggest adding shaved parmesan, feta, or fresh mozzarella on top!

    How to store leftovers

    Leftovers will store well in the refrigerator for about 5 days! I stack the slices in a large glass Tupperware container, you can use parchment paper to keep them from touching. You can also wrap them in tin foil or a reusable wrap. To re-heat, I recommend baking them for a few minutes in your oven, or toaster oven. I found that the microwave makes it a bit soggy.

    Nutrition

    Serving: 1gCalories: 737kcalCarbohydrates: 74gProtein: 41gFat: 32gSaturated Fat: 4gPolyunsaturated Fat: 20gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 134mgSodium: 927mgPotassium: 1265mgFiber: 10gSugar: 12gVitamin A: 27669IUVitamin C: 43mgCalcium: 201mgIron: 6mg
    Keywords dairy free pesto pizza, gluten free pesto pizza, healthy pesto pizza, how to make pesto pizza, paleo sweet potato pizza, whole30 pizza
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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