Best AIP-Paleo Mediterranean Chicken Pizza (AIP, Paleo, Gluten-Free)

Best AIP-Paleo Mediterranean Chicken Pizza (AIP, Paleo, Gluten-Free)

Best AIP-Paleo Mediterranean Chicken Pizza (AIP, Paleo, Gluten-Free)

Meal prep is not always the #1 thing at the top of my list—at least not long, extensive meal prep.

While I love good, home cooked food, spending two to four hours on a Sunday afternoon in the kitchen is NOT my idea of a “perfect day.”

Hence why, I try to get the best of both worlds (i.e. some DELICIOUS prepped food for the week PLUS time in the sun, with friends or writing at my favorite coffee shop) by making EASY PEASY recipes, like this 20-minute (max) meal—PIZZA!

Faster than you can call in your order and wait on a delivery, this Mediterranean Chicken pizza is ready and you’ll have leftovers for some lunches during the week too! (Win, win).

And UNLIKE many gluten-free, AIP or “paleo” pizzas out there, this one doesn’t have gut-inflammatory almond flour, bloating cassava flour or messy cauliflower (crust).

I use arrowroot flour.

Arrowroot flour is starchy flour, similar to tapioca or potato starch—often used as a thickener in recipes, which is why it makes the perfect crust for sinking your teeth into.

But unlike tapioca (cassava) flour and potato starch that are resistant starches (and may trigger gas and bloating), arrowroot is an HERB with less GI-side-effects.

And unlike almond flour or other processed flours used in gluten-free crusts (such as rice flour or soy ingredients), arrowroot does NOT contain “anti-nutrients” (phytates or lectins) that inhibit absorption of nutrients and are more difficult to digest.

Top this pizza crust with a simple assortment of mediterranean-flare (artichokes, spinach, basil, pesto and tomatoes or goat cheese if you can handle it) along with some protein and you’ve got a power packed meal.

Hup to it, and get back to doing the other 101 things you want to do with your time. (You can thank me later).

Nom. Nom. Nom. 

Best AIP-Paleo Mediterranean Chicken Pizza

Ingredients

2/3 cup arrowroot flour (find in bulk baking aisle or here)
1/3 cup organic coconut flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp sea salt (fine)
2 tablespoons avocado oil (or extra virgin olive oil)
1/2 cup warm water

Toppings:

Optional: Homemade avocado basil pesto
Chicken (I pulled meat from a whole chicken)
1/4 cup Kalmata Olives
2-3 Heaping Handfuls Spinach
1 can drained Artichoke Hearts, cut in half
Optional: Sun-dried Tomatoes (if not AIP)
Optional: Grass-fed Goat Cheese (if not AIP) OR 1/4 cup Coconut Flakes, unsweetened (highly recommend)

Pizza Crust Directions

  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. Whisk together the dry ingredients in a bowl, then slowly pour in the avocado oil— stir the mix as you pour.
  3. Pour in the warm water and mix. (The dough will be a little crumbly at first)
  4. Place dough on the baking sheet and place another sheet of parchment paper on top of the dough.
  5. Use your hands, the back end of a spoon or a rolling pin to smooth dough into a crust about ¼ inch thick.
  6. Bake for 12 to 14 minutes, until light golden brown and crisp.
  7. Top with toppings, place back in oven for another 3-5 minutes, then consume. Yum!

 

Bonus Pesto Recipe

Ingredients

2 cups fresh basil
2 Tbsp. fresh oregano
1/2 cup Avocado, mashed
1 Tbls fresh lemon juice
Zest of 1 medium lemon OR 1 Tbsp. Apple Cider Vinegar
¼ cup extra virgin olive oil
pinch sea salt
1 clove chopped garlic (optional)

Directions
In a food processor add all the ingredients and blend for 30 seconds, taking time to scrape down sides once with spatula. Add to pizza crust as a topping.

By | 2018-03-05T05:55:28+00:00 June 25th, 2017|Recipes|0 Comments

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