Gluten-Free Chicken and Spinach Pesto Pizza


  • 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:
  • 6 oz cooked shredded chicken
  • 3 oz mozzarella cheese
  • 1 oz shaved parmesan
  • 3 oz caramelized onions
  • 1 cup cooked spinach
  • 1/4 cup of pesto, I use Trader Joe's Vegan Kale Pesto
  • Salt, red pepper flakes, garlic powder and oregano.

YIELD: 1 - 6 slice pizza

Nutrition Information:

  • Per Slice
  • Calories - 179cal
  • Total Fat - 8.9g
  • Carbohydrates - 13.4g
  • Dietary Fiber - 0.7g
  • Total Sugars - 2.3g
  • Protein - 11.6g


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 ont he pizza stone, par-bake for 8-10 minutes.

Remove dough and parchment from oven, top with pesto, shredded cooked chicken, spinach, mozzarella, shaved parmesan and onions. Season to taste.

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

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

We have "Friday Night Pizza" in our home most weeks and although we love the original cheese pie, sometimes we enjoy seeing what goodies the fridge holds and what we can make from them. That is how this happy accident came to be. I was going to make a recipe from the blog, Prosciutto, Mozzarella and Pesto Pizza, but I wasn't feeling the tomato sauce and was out of prosciutto, so I went with an all pesto base and added some cooked chicken, sauteed garlic spinach, as well as, some wonderfully sweet caramelized onions. And tada! We have one excellent new pizza. Believe it or not, some of my most favorite recipes have come from a good fridge clean out.

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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