Roasted Chicken Deep Dish Pizza

In addition to providing a true pizza experience for those with Gluten intolerance, this deep dish roasted chicken pizza provides a “lower-carb” high-protein alternative. The use of arugula, mushrooms, and garlic contribute high levels of vitamins, minerals, antioxidants, amino acids and therapeutic qualities that elevate this pizza pie to the next level.

Roasted Chicken Deep Dish Pizza Dough Ingredients (8 slices)

• 1/2 cup Quinoa Flour
• 1/4 cup Garbanzo Bean Flour
• 2 tbsp Arrowroot
• 2 tbsp Tapioca Flour
• 3/4 cup Water
• 1 tsp Yeast
• 1 tsp Sea Salt
• 1 tsp Olive Oil
• 1 Free-Range Eggs
• 1 tsp Xanthan Gum

Roasted Chicken Deep Dish Pizza Toppings Ingredients (8 slices)

• Meat from ½ roasted organic, free-range chicken
• 4 oz. organic baby arugula
• 2 pints sliced button mushrooms
• 1 tablespoon minced garlic
• 1 cup shredded fontina cheese
• 1 cup shredded parmesan cheese
• ¼ cup olive oil for cooking and ¼ cup olive oil for after it’s done
• Sea Salt and pepper to taste

Preparation

• Prepare the crust by first mixing all the dry ingredients, then all of the wet ingredients.
• In a 10″ fluted tart mold (with removable bottom), press in the dough.
• Allow to sit at room temp while preparing the remaining ingredients.
• Heat ¼ cup olive oil in a sauté pan and add the mushrooms.
• Cook until soft, then add the garlic and arugula.
• Sauté until the arugula is wilted.
• Add the chicken and season with sea salt and pepper to taste.
• Cover the dough with this mixture, leaving a 1″ border around the circle.
• Cover the top with the shredded cheese.
• Bake in a preheated oven at 400 degrees until golden brown (roughly 30 minutes).
• As soon as pizza is removed from oven, drizzle the additional ¼ cup olive oil over the pizza.
• Cut into 8 slices and enjoy immediately.

Nutrition Facts

Photographer: Carmen Troesser