Description
Chicken Pesto Pizza is the best way to use up that leftover chicken and pesto for a fun and healthy weeknight meal. The crispy, gluten free chickpea flour crust is the perfect base for this incredibly delicious pizza.
Ingredients
Scale
For the Chickpea Flour Crust
- 1 cup chickpea flour
- 1 tablespoon itialian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup lukewarm water
- 2 tablespoons olive oil
For topping
- 6 oz cooked, sliced boneless chicken breast
- 1 cup pesto sauce
- 1/4 cup sliced purple onion
- 5–6 slices whole mozzarella cheese
Instructions
- Prep the batter. Add the chickpea flour, Italian seasoning, garlic powder, salt and pepper to a mixing bowl and whisk to combine. Pour in the water, while whisking to form a slightly thin batter. Let the batter sit on the counter to thicken while you preheat the oven.
- Prep the pan and oven. Place a cast iron pan (I used a 9-inch pan) into the oven on the middle rack and preheat the oven to 450 degrees.
- Cook the chickpea flour crust. Carefully remove the hot pan from the oven and brush the bottom and slides of the pan with 1 tablespoon olive oil. Add the remaining 1 tablespoon of the olive oil to the batter and stir. Pour the batter evenly into the hot pan and place it back into the oven to cook for 8-10 minutes.
- Top the pizza. Remove the pizza crust from the oven and carefully spread the pesto in an even layer all over the crust then add the sliced chicken, sliced onion and slices of mozzarella cheese. Sprinkle on some more Italian seasoning for even more flavor.
- Finish baking and serve. Place the pizza back into the hot oven and bake for 10-12 minutes until the edges of the pizza are nice and golden brown and the cheese is nice and melty. Remove the pizza from the oven and transfer it to a cutting board or parchment paper lined plate. Slice and serve immediately.
Notes
- Make sure to let the batter rest after you mix it to allow it to thicken up.
- Place the pan into the oven while it preheats to get it nice and hot. This is the secret to the crazy crispy crust.
- Use olive oil. Adding the olive oil to the pan as well as the batter also helps make this crust super crispy and light. Not to mention packed with so much flavor.
- To make the edges of the crust even crispier, brush the edges with some more olive oil.
- You can use any kind of pesto for this recipe.
- To make this recipe vegetarian, swap the sliced chicken with Crispy Oven Roasted chickpeas.
- You can easily store this pizza by letting it cool completely then store it in an airtight container in the refrigerator for up to 2 days. Easily reheat it in he microwave or in the oven at 350 degrees for about 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner Ideas
- Method: Baked
- Cuisine: Mediterranean
