Chicken Pizza
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.
25 min
6 servings
420 calories
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
Instructions
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, Trans 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.
Perfectly Balance Your Plate
Serve with 1 cup mixed greens and 1 tbsp Epicure salad dressing.