Pizza is a rarity for me. Mostly because it’s expensive to have a gluten and dairy free pizza that feels like the ‘real thing’… So, as in most dishes that I cook, I find my own spin on things. Does it taste like a regular pizza? Not really. Is it something new and tasty though? Absolutely!
Linda, from The Gluten Free Homemaker, has a monthly challenge and this time around it’s gluten free pizza. I don’t always have a chance to participate, but as luck would have it, I made this and another style of pizza recently. I wasn’t going to post them, because the recipes don’t seem very exciting (they ARE original, but they aren’t from scratch, which is how I typically do things).
Hope you enjoy it or are brave enough to try it! It’s unique but well worth it :)
Chicken Curry Mini Pizza’s
1 5oz can of chunk chicken
2 tsp mild curry powder
2 tbsp mayonnaise
Gluten free pizza crust (I use the Bob’s Red Mill mix)
Prepare the crust as instructed on the package.
Open and drain the majority of the liquid from the can of chunk chicken. In a small mixing bowl, add the mayonnaise. Mix in the curry powder until it’s blended in evenly and smooth. Add the chicken and mix until the chunks break apart. It’ll have the texture of traditional pulled pork (at least, that’s what it looked like to me :)).
Add the filling to the pre-baked pizza dough and make for an additional 12-14 minutes. Let cool and enjoy! This recipe makes topping for 4 mini pizza’s. (Use your left over pizza dough to make another creative style pizza! :))