Grilled Chicken & Pesto Pizza on a Gluten Free Crust

Pizza 1.jpg

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!

 

PIZZA CRUST

•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.

pizza 2.jpg

 

BASIL PESTO

•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!!