8 Gluten Free Chicken Pizza

Hey everyone! Its the first Wednesday of the month and time for another Gluten Free Rally post! Thank you to Karen of http://www.cookingglutenfree.com/ for hosting this month!

And if you couldn't tell by the delicious looking picture above, this month's theme is pizza. I feel like pizza is a comfort food right up there with pasta or hamburgers and fries. The starch from the crust, the grease from the cheese, and all the salty or sweet toppings is one of the best ways of sending yourself into a blissful food coma for a few hours.

Thankfully there is a zpizza near where I live, so as long as I take my supplements, I'm normally able to eat their gluten free pizza with relatively no problem. But there's nothing like the ability to make your own pizza exactly the way you want, which is why I was so excited for this month's theme.

Tip for this recipe: If you don't have time to cook the chicken, use pre-cooked or leftover chicken! It'll cut down the prep and cook time by about 2 hours

Our ratios this month are based off of Ruhlman's ratio of 5:3 flour:water weight ratio. He also recommends to add a small amount of oil to the recipe.

Thank you again to Karen for posting, please go here to view Karen's recipe, along with all the other participants' pizza recipes for the month!

Active Prep Time: 20 minutes
Inactive Prep Time: 1 hour for the pizza, 20 minutes for the chicken
Cook Time: 18 minutes for the pizza, 45-60 minutes for the chicken
Makes 1 Large Pizza

Ingredients
Crust
83g gluten free corn meal
83g almond flour
42g brown rice flour
125g white rice flour
125g potato starch
42g tapioca starch
1 tsp yeast
50g oil
210g warm water

Toppings
1 pineapple, cubed
2 chicken breasts
3 cloves garlic, minced
1/4 cup gluten free teriyaki sauce
1/2 yellow onion
1 cup sharp cheddar cheese, grated
2 tbsp chopped cliantro

Steps


If you are baking the chicken from scratch, preheat the oven to 450F. Place the chicken into a rectangular baking pan, and salt and pepper the chicken. Place about 1/2 cup of the pineapple on top of the chicken, and then drizzle with olive oil. Cover and let sit for 20 minutes.

Remove the plastic wrap, and bake the chicken in the oven for about 45-60 minutes, or until it has reached 165F internally.


While the chicken bakes, combine dry ingredients for the crust. In a separate bowl, combine the water and yeast, and let sit for a couple minutes until the yeast activates. Mix the oil and yeast water with the dry ingredients until a dough forms. If the dough is too dry, add a little more water until the dough does not crack. Cover with a damp towel and let it rise for an hour.

Once risen, place a pizza stone or baking sheet into the hot oven. On parchment paper, roll out the pizza dough to the size of the stone or sheet you are baking it on. Carefully transfer the dough to the HOT pan or stone, and bake for 8-10 minutes.

While the pizza parbakes, caramelize the onions on a small pan over medium heat. This should only take about 4 minutes or so. While this caramelizes, shred the chicken into bite size pieces.

Top the pizza with your desired amounts of sauce, onions, garlic, chicken, pineapple, cheese, and cilantro. Bake for another 8-10 minutes until the cheese has melted.

I hope you enjoy this recipe as much as I did!