Paleo & Gluten Free Eats

Thin Crust Chicken Pesto Paleo Pizza

Quick and easy paleo pizza with delicious Mediterranean toppings! Healthy low carb garlic herb crust topped with chicken breast, dairy free basil pesto, kalamata olives, mushrooms, and red onion. Mmmmm:) 100% gluten free and lip smacking good!

CourseMain Dish

Servings	Prep Time
10slices	10-15minutes

Cook Time

20minutes

Servings	Prep Time
10slices	10-15minutes

Cook Time

20minutes

Ingredients

crust

1/2 cup arrowroot flour
1/2cup coconut flour
2 eggs
1/4cup olive oil
1teaspoon baking powder
1teaspoon sea salt
1tablespoon dried oregano
1/2teaspoon garlic granules
1/4teaspoon fresh cracked pepper

toppings

1/3cup basil olive oil pesto
1/2cup cooked chicken breast cubes
1/3cup kalamata olivesCut in halves.
3-4whole white mushroomsSliced.
1/4cup red onionSliced.
1tablespoon olive oil

After cooked

1tablespoon olive oilFor drizzling on top.
basil olive oil pestoFor sprinkling on top after cooked- If desired.

Instructions

Preheat oven to 400F.
In a medium mixing bowl or KitchenAid, combine all the ingredients for the crust.
Roll the crust out on a pieces of parchment paper. Then transfer the pizza on the parchment paper onto a pizza or baking dish.
Brush the olive oil over the pizza crust, followed by the pesto.
Layer on the chopped mushrooms, onions, olives, and chicken breast.
Bake on 400F for about 20 minutes.
Once the pizza has cooked you can opt to drizzle on more olive oil and pesto if you want.