Amazing? Life changing? Unbelievable?
It’s hard to decide on the right way to describe this pizza and why choose? I think all of the above options are fitting.
This was one I didn’t have a lot of faith in. I tried gluten-free pizza before at a nice restaurant (when I thought I just needed to avoid gluten) and after a few bites, I wanted to cry. It was just gross.
But a few years have passed since then, and after finding success with cinnamon rolls, my courage was renewed. I combined a recipe for gluten-free pizza crust from Food Network’s website and I used a recipe from The Best Blog Recipes blog as a guide for the toppings.
What a victory! I’m not going to lie, if you’re expecting this to taste like the pizza crust you once knew, you are going to be disappointed. I would describe the crust to be a combination of gourmet pizza, and frozen grocery store pizza. That’s not very enticing, is it? It’s good, okay? I’m really picky about textures and there was nothing even remotely off-putting about it. The taste was really spectacular too!
- 350 grams of all-purpose gluten-free flour mix (I used Glutino–I highly recommend it)
- 1 packet (2 1/4 teaspoons) of active dry yeast
- 1 teaspoon of psyllium husk powder
- 1 teaspoon of salt
- 2 tablespoons of olive oil (plus more for top of pizza and chicken)
- 1 egg at room temperature
- 1 cup of warm water
- 2 chicken breasts
- 2 bay leaves
- Olive oil
- 1 tablespoon of butter
- 2 tablespoons of all-purpose gluten-free flour
- 1/2 teaspoon of black pepper
- 1/2 cup of milk
- 1/4 cup of half and half
- 1/4 cup of Parmesan cheese
- 3/4 cup of mozzarella cheese (I used much more than this, though)
- 1/4 teaspoon of thyme
- 1/2 teaspoon of oregano
- 1/2 teaspoon of parsley
- 1 teaspoon (more) of parsley
- Various size mixing bowls
- Stand or hand mixer
- Baking pan
- Aluminum foil
- Cooking spray
- Pizza pan (I bought a cast-iron Lodge pan and it’s awesome!)
- Parchment paper
- Rolling pin
- Sauce pan
Whisk together the flour mix, yeast, psyllium, and salt.
Mix on low using your stand or hand mixer and add the olive oil and then the egg. Gradually pour in the water.
Put the dough into a greased bowl and loosely cover with plastic wrap. Store in a warm place for 1 1/2 hours to let it rise.
While that’s happening you can prepare your chicken. Heat the oven to 350 degrees. Place your chicken on a foil-lined baking pan and cover with some olive oil. Crush up the bay leaves and sprinkle on top along with some salt and pepper.
Put in the oven for 20 minutes or until it’s done in the middle.
Now preheat the oven to 500 degrees. If you have a pizza stone (or a cast-iron pan) put that in the oven now to heat it up.
Lay down a piece of parchment paper on your counter top. Leave the bottom one un-greased and un-floured. Put the dough down, place another piece of parchment paper on top and roll out with a rolling pin into a circle with a diameter of 14 inches.
Once your oven is at the correct temperature, put your dough on your pan (this is why I left the bottom parchment paper un-floured, so the dough would stick to it while I flipped it over onto the pan).
Sprinkle some olive oil on top of the crust, using a basting brush to spread it evenly if you want.
Bake the crust for 8-10 minutes.
Cut your chicken into bite-size strips.
In a sauce pan over medium heat, whisk together the butter, milk, and half & half.
Reduce heat to medium-low and add the flour while whisking together constantly.
Add the pepper, thyme, oregano, and parsley and whisk together.
Remove from heat and add the Parmesan cheese and stir together.
Cover your pizza crust with the sauce, top with chicken, and as much mozzarella as you want. Sprinkle the rest of the parsley over the top.
Cook for another 5 minutes.
Elimination Diet safe: No.