Chicken Pizza

25 min

6 servings

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.

Ingredients

  • 1 cup tapioca flour
  • 1⁄3 cup coconut flour
  • 2 tsp 3 Onion Dip Mix
  • 1 tsp Sea Salt
  • 1⁄2 cup olive oil
  • 1⁄2 cup warm water
  • 1 egg, whisked
  • 1 1⁄2 cups Marinara Sauce
  • 1 can (28 oz/796 ml) diced tomatoes
  • 1 can (28 oz/796 ml) crushed tomatoes
  • 3 tbsp Marinara Sauce Mix
  • 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, 0 0 g), Cholesterol 95 mg, Sodium 580 mg, Carbohydrate 29 g (Fiber 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.

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.

Perfectly Balance Your Plate

Serve with 1 cup mixed greens and 1 tbsp Epicure salad dressing.