Chicken Pizza
Not sure what to do with your leftover 20-Minute Rotisserie Chicken? Add it to pizza! Easily make your own gluten-free crust or cut down on time with a premade shell.
Perfectly Balance Your Plate
Serve with 1 cup mixed greens and 1 tbsp Epicure salad dressing.
Ingredients
Crust:
1 cup tapioca flour
1⁄3 cup coconut flour
2 tsp3 Onion Dip Mix
1 tsp Sea Salt
1⁄2 cup olive oil
1⁄2 cup warm water
1 egg, whisked
Toppings:
1 1⁄2 cupsMarinara Sauce
3 cups cooked and cubed chicken, such as leftover Rotisserie Chicken
2 bell peppers, sliced
2 cups mixed greens
Preparation
- Preheat oven to 425° F (220° C).
- Combine the dry ingredients for the crust in a medium bowl.
- Whisk the olive oil, water, and egg together. Mix with dry ingredients to form a dough.
- On a Sheet Pan lined with a Sheet Pan Liner, press dough out into desired shape and thickness.
- Top crust with Marinara Sauce, chicken, and bell peppers. Bake for 12–15 minutes until crust starts to brown. Top with spinach, cut into slices, and serve.
Nutritional Information
Per serving: Calories 420, Fat 23 g (Saturated 4.5 g, Trans 0 g), Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 29 g (Fibre 5 g, Sugars 5 g), Protein 24 g.
Tips
Cook once, eat twice. For a speedy roast chicken, microwave Rotisserie Chicken in the Round Steamer for 20 min. Use up leftovers for pizza, salads, and sandwiches.
For an even speedier pizza, use an 11" whole-grain pizza shell (it will serve 4 instead of 6).
Make it vegetarian: Swap chicken for tofu.
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