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!
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
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