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Sun., Nov. 26, 2017 10:40 AM to 12:45 PM EST
Sun., Nov. 26, 2017 10:41 AM to 12:45 PM EST
Game day recipe: Gluten-free barbecue chicken pizza
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I made sure that this recipe includes not just carbs and fat (like most pizza) but plenty of shredded chicken too for added protein. One trick I recommend is to cook up a bunch of roasted or grilled chicken breast for the week so you always have some quality protein on hand, especially on nights when you need it for a quick meal like this one. And if you don’t have time, just grab a cooked rotisserie chicken at your local market and remove the skin.
Though the recipe calls for grilled corn, bell peppers and onions, the beauty of pizza is that you can pretty much add any veggies you have on hand. This includes veggies that are already cooked and taking up space in the fridge. And arugula is an awesome green to keep in the fridge because it stays fresh and adds a peppery flavor. Read
Gluten-Free Grilled BARBECUE Chicken & Veggie Pizza
Makes 4 small pizzas
2 ears of corn on the cob
1 red, orange or yellow bell pepper
1 small onion, peeled and sliced in thick rings (don’t separate the rings)
2 cooked organic chicken breasts, shredded or chopped (or rotisserie chicken without the skin)
1/2 cup all-natural barbecue sauce (I recommend Organicville)
4 gluten-free pizza crusts, defrosted (I recommend Glutenfreeda Artisan Flatbreads)
Fresh ground black pepper
Extra virgin olive oil
2 large garlic cloves, finely minced into a paste
1/2 cup tomato sauce (look for real tomatoes, not tomato paste, as the first ingredient)
1 1/2 cups shredded mozzarella cheese
A handful of fresh arugula
Preheat the grill. Grill the corn, pepper and onion slices until slightly charred. In the meantime, toss chicken in a small bowl with barbecue sauce and set aside.
Lay the defrosted pizza crusts out on a large sheet pan. Brush gently with olive oil (especially the outer edge). Using your hands, rub the minced garlic all over the crusts. Season the crusts with salt and pepper. Top the crusts with tomato sauce and cheese. Layer chicken then veggies on top. Season gently with salt and pepper.
Grill on medium for about 5 minutes, keeping a very close eye as the bottom tends to burn. I don’t know if crusts are quick to burn because they are gluten free but I saved mine just in time! Remove from the grill. Top with fresh arugula and enjoy!
What is the balance?
This pizza contains protein, carbohydrates and fat. It’s slightly higher in carbs than protein due to the crust and barbecue sauce but better for you than traditional pizza.