Mediterranean Chicken Pizza
Pizza should basically be a food group, in my opinion. If I were on death row, my last meal would probably be Grimaldi’s pizza from LA – pepperoni, Italian sausage, bacon, red onion and fresh basil (put on after cooking only). Not that I’ve been thinking a lot about Grimaldi’s lately. Okay, I have. Although there is a place in Tulsa called Andolini’s that Tyler took me to a few weeks back that does come somewhat close to Grimaldi’s.
I’ve digressed. As usual. Back to healthy pizza. Sigh.
There are several grain-free crust options out there, but after trying several, I always wind up coming back to this rosemary/almond flour based crust. Yes, it gets a bit messy and you may wind up having to engage a fork, but it tastes great and keeps your diet clean.
I came up with this recipe for a Mediterranean Chicken Pizza after having pizza at our friends’ house a few weeks ago. They ordered a Greek pizza, which I had never tried before. It was so awesome that I knew I had to try to recreate it! You could easily add some cheese to this recipe, but I was trying to stick to dairy free this particular day. I’m sure it would be even better with some feta cheese sprinkled on top!
MEDITERRANEAN CHICKEN PIZZA
2 eggs, beaten
2 cups almond flour
2.5 T fresh rosemary, chopped (sometimes I even put in more…)
1.5 tsp garlic powder
1/4 tsp baking soda
3 chicken breasts, cooked and chopped
1 12oz. jar roasted red peppers
1 2.5oz can sliced black olives
1/2 medium onion, thinly sliced into half moons
1 pint cherry tomatoes, sliced
1 12oz. can artichoke hearts (in oil or water, doesn’t matter)
3 cloves chopped garlic
Salt, Pepper & Oregano
- Preheat the oven to 350 degrees.
- In a large mixing bowl, combine all crust ingredients and mix well using your hands. The dough may feel a bit sticky at first, but as you mix it together it will become less frustrating. Form the mixture into a large ball.
- Place the crust mixture onto the center of a non-stick or greased cookie sheet and gently press the edges outward to make a pizza shape (mine is always more of an oval). You can also pinch the edges just to give it about a 1/4 inch crust around the pizza – however, don’t make your edges too high, or they will burn (remember, this is a grain-free, non-rising crust).
- Bake only the crust for 15-20 minutes, or until golden brown. Remove from oven but keep the oven on.
- Brush olive oil over the crust (as much as you want) to moisten it, and add the chopped garlic.
- Arrange toppings to your liking, and sprinkle with salt, pepper and oregano to taste.
- Bake for an additional 15 minutes, and garnish with balsamic vinegar and fresh basil! I used an aged, more syrupy balsamic and it absolutely took it to the next level. Use whatever you have on hand!