Grilled Chicken & Pesto Pizza on a Gluten Free Crust
PIZZA CRUST ALERT!! A crispy, gluten and grain-free crust that doesn't turn into a brick ...anybody feeling me on that? I tried two methods on this. The first took 45 minutes JUST for the crust to cook, and the second took 20-25. So let's go with number 2, shall we?? Topped with grilled chicken, spinach,basil, red onion, bacon, capers and dairy-free vegan cheese. And don't forget my favorite part...the zesty basil-pesto sauce!
•3/4 c cassava flour
•3 tbsp olive oil
•1/3 cup plus 1 tbsp water
•1 - 1 1/2 tsp sea salt (I like mine more salty)
•1 tsp garlic powder
•1 tbsp Nutritional Yeast
Combine all ingredients in a mixing bowl, and work into a dough-ball.
1️. Preheat oven to 500*
2️. Place a VERY small amount of oil in an iron skillet and rub into the bottom and sides.
3️. Flatten the dough-ball into the iron skillet, to your desired thickness (thin crust is best!). Heat the stove top to med-high and cook for 6-8 minutes (until it begins to "firm" and brown slightly), then flip it like you would a giant tortilla!
4️. Cook the other side for 6-8 minutes, then flip back over!
5️. Load your toppings, and place in the oven. Bake in the oven (iron skillet and all) for 10-12 minutes until crust is golden and toppings are done.
•2 cups fresh basil
•1 cup fresh parsley
•5 garlic cloves, minced
•1/8 cup lemon juice
•1/2 cup Olive Oil
•3/4 tsp sea salt
•2 tbsp Nutritional Yeast
•3 tbsp water
Combine all ingredients in a food processor. Process on low-medium until done. Will make enough to save some for Zucchini Noodles later!!