BBQ Chicken Pizza
1 honey wheat or glutenfree pizza crust 3 ounces organic BBQ sauce
1 cup thinly sliced grilled or roasted chicken
½ cup thinly sliced red onion
½ cup diced pineapple (optional)
½ cup fresh cilantro leaves
3 ounces shredded mozzarella cheese
One of the most popular pizzas in America is BBQ Chicken Pizza. Here is a healthy version sure to please any BBQ lover. One 12-inch pizza
1. Pre-heat oven to 450°.
2. Spread BBQ sauce over crust. Arrange chicken slices on crust. Top with mozzarella cheese. Sprinkle with red onion strips and pineapple.
3. Bake on pizza stone or cookie sheet for 10−12 minutes.
4. Remove from oven, and spread cilantro over top of the hot pizza.
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Venetian Style Arugula Pizza
1 honey whole wheat pizza crust
½ cup (3 ounces) organic pizza sauce
1 Roma tomato, thinly sliced
¼ cup sliced black olives
12 fresh basil leaves
½ cup (3 ounces) shredded mozzarella cheese
1 cup baby arugula
¼ cup shaved Parmesan cheese
This is a unique take on pizza. The arugula adds a peppery bite that we know you’ll love!
One 12-inch pizza
1. Preheat oven to 450°.
2. Spread pizza sauce over honey wheat crust. Lay tomato slices on crust, and cover with black olives and basil leaves. Top with mozzarella cheese.
3. Bake on pizza stone for 10−12 minutes. Remove from oven, and spread arugula over top of the hot pizza.
Sprinkle with Parmesan cheese.
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Goat Cheese and Turkey Bacon Pizza
1 (12-inch) gluten-free crust
⅓ cup organic pizza sauce
1 small onion, thinly sliced, separated into rings
4−6 strips turkey bacon, cut into ¼-inch strips 1 pear (or apple), peeled, thinly sliced
2 ounces crumbled goat cheese
2 ounces shredded mozzarella cheese
1 tablespoon pine nuts, toasted (optional)
¼ cup chopped fresh basil
½ teaspoon crushed red pepper
A healthy gourmet twist on traditional meat pizzas, the flavors will seem familiar but new.
One 12-inch pizza
1. Preheat oven to 450°.
2. Spread pizza sauce over gluten-free crust. Arrange onion, turkey bacon, and pears on sauce. Top with cheeses.
3. Bake on pizza stone for 12−14 minutes. Remove from oven and top with pine nuts, basil, and red pepper flakes.
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Honey Wheat Pizza Crust
2 cups whole wheat flour
1 package active dry yeast or instant yeast
¾ teaspoon kosher or sea salt
1 cup warm water (105−115°)
1 tablespoon olive or grape seed oil
1 tablespoon raw honey
¼ cup grated Parmesan cheese One 12-inch crust
1. In large mixing bowl, combine whole wheat flour, yeast, and salt. Blend in water, oil, raw honey, and cheese. Stir by hand vigorously until all ingredients are well mixed, about 3 minutes. Or in a stand mixer with a dough hook, mix dough until smooth about 1 minute.
2. Cover with plastic wrap, and let rise to double in size, about 1½−2 hours.
3. Preheat oven to 450°.
4. Sprinkle a dusting of flour over a 12 × 12-inch clean, smooth surface. Place the dough on the floured smooth surface. Use your hand or rolling pin to press the dough down forming a flat 12-inch circle about ½-inch thick.
5. Add pizza sauce of your choice and your favorite pizza toppings.
6. Bake on a pizza stone in oven 10−12 minutes, or until crust is golden brown and toppings are done.
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Gluten-Free Pizza Crust
1 packet active dry yeast
1 cup warm water (105−115˚)
2 tablespoons extra-virgin olive oil, plus extra for greasing the bowl
1 teaspoon raw honey
1 egg white
2½ cups gluten-free flour mix (plus extra for rolling out the pizza)
1 teaspoon kosher or sea salt
One 12-inch crust
1. Combine yeast and warm water in the bowl of a stand mixer fitted with a dough hook. Let sit until yeast begins to foam and float on surface of the water, about 10 minutes.
2. Add oil, honey, and egg. Mix well.
3. Preheat oven to 450°.
4. In a separate bowl, mix together flour and salt. With the mixer running, slowly add flour mixture, a few tablespoons at a time. Mix until a smooth dough forms, about 10 minutes.
5. Transfer dough to a bowl coated with some olive oil; cover with plastic wrap. Let sit at room temperature for 1 hour or until the dough doubles in size.
6. Divide dough into 2 balls. Working with 1 ball at a time, dust dough with flour. Roll dough into a 12-inch round about ¼-inch thick. Repeat with remaining dough ball or freeze remaining dough ball for up to 3 months (wrap it tightly in plastic wrap and then aluminum foil to keep the plastic wrap secure).
7. Add pizza sauce of your choice and your favorite pizza toppings.
8. Bake on a pizza stone in oven 10−12 minutes, or until crust is golden brown and toppings are done.
TIP Make your own gluten-free flour mix by combining 1 cup rice flour, ¾ cup tapioca flour, and ¾ cup garbanzo bean flour.
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