Wednesday, August 28, 2013

Grain-Free Peach & Gorgonzola Chicken Pizza (Dairy Recipe)

I feel a little guilty, as it's the second time I've prepared this pizza this summer, and I was apprehensive to post it here. Both the crust and toppings contain dairy, and there's just no way around it.

The Domestic Man's pizza crust recipe is by far the best grain-free one I've made to date. My kids are utterly obsessed with it. They couldn't care less about gluten or Paleo, but they think it's the tastiest pizza crust. Ever.

I don't see how you could make it without the Parmesan cheese, though. And while it's certainly possible to make a tasty pizza without cheese for topping, I admit to a soft spot for a little gorgonzola or bleu cheese. There aren't really any non-dairy substitutes, and it's not like you use a lot to get their flavor.

If you can't or won't do dairy, accept my apologies. And notice I didn't dub this recipe "paleo." It is, however, grain-free and absolutely delicious. One of our favorite recipes of the whole summer, and it would be a shame not to share.

Perhaps one to save for a special occasion (I'm serving it at a family gathering tonight for my daughter's birthday)... but a much better alternative to pizza takeout!

Grain-Free Peach & Gorgonzola Chicken Pizza

(adapted from The Domestic Man)

1 1/2 cups tapioca starch or arrowroot powder 
1/2 cup coconut milk
2 tbs. butter
1/2 tsp. salt
1 egg, beaten
1/4 tsp dried oregano
pinch of black pepper
3/4 cup parmesan cheese (or any hard cheese), grated

In a saucepan, combine the coconut milk, butter, and salt and bring to a simmer on medium to low heat. Bring it to a simmer, but not to a full boil.

In a large bowl, add the tapioca or arrowroot starch. When the coconut milk mixture is heated, add it to the starch and stir it all together. It will start to clump together, which is fine. Let the mixture cool for five minutes.

As it cools, preheat the oven to 500 degrees. Add the beaten egg to the mixture, and knead together with your hands. Add the cheese, pepper, and oregano, and mix together until it’s dough-like. Split the dough in half, then stretch one half into the thinnest frisbee possible. It will likely tear if you stretch it too far, so just pull it as far as you can.

Put the dough in a cast iron skillet, spreading to the edges of the skillet with your fingers. Try to get it as thin as possible – this is important so as to not make your crust too chewy. With a fork, poke some holes through the dough to let air pass through. 

Bake in the middle of your oven for six minutes, then take it out and reduce the oven temp to 400. 


1 tsp. olive oil
1/2 cup shredded mozzarella (can use dairy-free Daiya)
1 cup shredded, cooked chicken breast
2 cooked nitrite-free bacon slices, crumbled
1/3 cup Gorgonzola crumbles
1/3 cup balsamic vinegar

Brush par-baked dough with olive oil.

Top evenly with 1/4 cup shredded mozzarella cheese, chicken, Gorgonzola cheese, and peach slices. Top with remaining 1/4 cup mozzarella.

While pizza is baking, place vinegar in a small saucepan over medium-high heat; cook until reduced to 2 tablespoons (about 5 minutes).

Drizzle balsamic reduction evenly over pizza once you remove it from the oven.

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