Gluten Free Chicken Pizza Recipes

CHICKEN CRUST PIZZA - THE BEST LOW CARB & GLUTEN-FREE PIZZA RECIPE

Steps:

• Preheat oven to 450.
• Line a baking sheet with parchment paper or foil sprayed with non stick vegetable cooking spray.
• In a medium bowl, mix the ground chicken with ¼ cup Parmesan cheese, ¼ cup mozzarella cheese, Italian Seasoning, salt, black pepper, garlic powder, and onion powder.
• Scoop the chicken mixture onto the parchment paper and form it into a flat rectangle. Cover it with plastic wrap and use a rolling pin to evenly roll it into a rectangle. Remove the plastic wrap and bake until golden, about 12 to 15 minutes. (It will shrink.) Keep the oven hot.
• Top the chicken crust with sauce and sprinkle with ¼ cup Parmesan cheese, ¾ cup mozzarella cheese. Layer on the toppings and season with a sprinkle of crushed red pepper flakes, garlic powder, and more Italian seasoning.
• Put the pizza back into hot oven and bake until melted and bubbly, about 6 to 10 minutes.
• I prefer to allow the pizza to cool for 5-10 minutes before cutting and serving, but you really don't have to do that.

GLUTEN-FREE PIZZA

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.