(Gluten-free, wheat-free, dairy-free, soy-free, nut-free)
Note: The meats are also gluten-free
When I don’t have time to make my own pizza crust I will use a gluten-free crust and add my own toppings on it. I created my own version of the CPK’s California Chicken Club Pizza.
Ingredients:
1 gluten-free pizza crust (I use (1) Udis’s- thin & crisp- 8oz)1 teaspoon olive oil
1 garlic clove, crushed
2 tablespoons gluten-free pizza sauce
1 cup Daiya cheese
½ cup chicken, cooked & diced
3 strips of turkey bacon, cooked & cut into pieces
Toppings after baking
1 avocado, thin slices
1 cup arugula
½ cup romaine lettuce, chopped
3-4 cherry tomatoes, sliced in halves
Dressing (Dijon Vinaigrette)
½ tablespoon olive oil
½ tablespoon mayo – earth balance w/ olive oil
½ tablespoon Dijon mustard
¼ teaspoon apple cider vinegar
Preparation:
- Preheat oven to 375 degrees F
- Brush a teaspoon of olive oil on pizza crust. Put the crushed garlic on next, then the pizza sauce, cheese, chicken and bacon. Transfer the pizza unto a pizza pan and bake for approx. 15-20 minutes, until lightly brown, or to your preference.
- Once the pizza is cooked, put the sliced avocados on top of the pizza. In a bowl combine the arugula and romaine lettuce together, add the dressing and mix all together. Put the salad mixture onto the pizza, and place tomatoes on top.