Gluten-Free Chicken Florentine Pizza


Ingredients:

  • For the Dough:
  • 3/4 cup warm water (between 110-120 degrees F)
  • 1 tablespoon sugar
  • 1 packet yeast (1/4 oz.)
  • 2 cups gluten-free flour blend that includes xanthan gum, I use Bob's Red Mill Gluten-Free 1-to-1
  • 1 teaspoon salt
  • 1 egg
  • 1 tablespoons olive oil
  • 1 teaspoon apple cider vinegar
  • For the Pizza:
  • 8 oz cooked shredded chicken
  • 4 cups packed baby spinach
  • 4 garlic cloves
  • 1/2 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/8 cup parmesan cheese
  • Salt, red pepper flakes, garlic powder and onion powder.

YIELD: 1 - 6 slice pizza

Nutrition Information:

  • Per Slice
  • Calories - 145cal
  • Total Fat - 6.6gg
  • Carbohydrates - 14.4g
  • Dietary Fiber - 0.8g
  • Total Sugars - 1.5g
  • Protein - 7.4g

DIRECTIONS:

Place a pizza stone in the oven and preheat to 450°F.

Mix water, sugar, and yeast together and let sit for 5 minutes, or until it is foamy.

In an electric mixer, mix flour and salt. Add in egg, olive oil, vinegar, and yeast mixture.

Mix on low speed for 1 minute.

Using an oiled spatula, transfer the dough onto a piece of parchment paper. Using oiled hands and/or oiled rolling pin, spread or roll dough into a 10 to 12 inch circle.

Leaving the dough on the parchments paper, and putting the entire thing on the pizza stone, par-bake for 8-10 minutes.

Remove dough and parchment from oven, top with tomato sauce, ricotta cheese, mozzarella cheese and parmesan cheese. Season to taste.

Returning the parchment and dough to the oven, bake for an additional 8-10 minutes.

When the pizza is done, top with the fresh basil and enjoy.

This recipe for the pizza crust was adapted from the original by the Gluten Free Palate.

My Gluten-Free Cheese Pizza recipe is out go-to for Friday Night Pizza Night. I usually make at least one cheese pie along side whatever fancy pie I come up with that week. Last week, however, I wasn't in the mood for anything super funky and the hubs was over plain cheese. That's when this Upgraded Cheese Pizza came to life. We both really like the creamy texture that the ricotta brings to pizza and we had just planted a new batch of purple basil in the hydroponic system. The ricotta and the basil were added to the plain cheese and voila!

If you are looking for a new pizza topping idea and your family is not all that adventurous, this pie is a great way to get their feet wet!

Colleen Saltarelli

Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.

*Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible, but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator. The author(s) of the website are not registered dietitians or medical professionals. Any recommendations are made based on our research or personal experience, but shall not be construed as medical or nutritional advice. You are fully responsible for any actions you take and any consequences that occur as a result of anything you read on this website. Please see Nutritional Disclaimer page for more information.

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Colleen is an ISSA Certified Nutrition Coach, Culinary Institute of America Graduate and Your Gluten-Free Celiac Sidekick.