In a small bowl mix:
1 C gluten free flour
1 packet instant dry yeast
¼ t salt
In a mixer with the paddle attachment mix:
1 C warm water
1 T olive oil
1 t apple cider vinegar
Add the dry ingredients slowly until thoroughly combined.
Line a cookie sheet with parchment paper or use a pizza stone which ever you have available.
Turn dough onto floured surface and flatten into a circle or rectangle about 1/8 “ with floured hands.
Set aside to rest for 30 minutes.
Bake 18-25 minutes
Remove from oven
Using a meat tenderizer, flatten a boneless, skinless chicken breast between two pieces of plastic wrap Season with Herbs de Provence
Pan sear in a non-stick skillet with small amount of coconut oil (about 1 teaspoon)
Sear about two minutes on each side
Remove from pan, thinly slice and set aside.
Finely chopped fresh tomato seeds removed
Fresh basil when available (dried basil works too)
Fresh mozzarella cheese
Brush cooked pizza dough with a mixture of:
Olive oil, minced garlic and crushed red pepper flakes
Layer toppings of your choice
Bake at 425 degrees for 15-20 minutes or until crust turns light brown and the cheese has melted.
Posted In: Healthy Recipes