Gluten Free Chicken Pizza Food

GLUTEN-FREE PIZZA

Steps:

• Heat the oven to 220C/200 fan/gas 7 and put two baking sheets inside.
• Make the sauce: heat the oil in a small saucepan and cook the onion with a generous pinch of salt for 10 mins over a low heat until softened. Add the chopped tomatoes, purée and sugar and bring to a gentle simmer. Cook, uncovered, for 25 - 30 mins or until reduced and thick, stirring regularly. Blitz the sauce with a hand blender until smooth. Season to taste and stir through the basil. Allow to cool a little.
• Make the dough: mix the flour, sugar, baking powder, salt and xanthan gum in a large mixing bowl. Make a well in the centre and pour in 250ml warm water and the olive oil. Combine quickly with your hands, to create a thick, wet, paste-like texture, adding an extra 20ml warm water if the dough feels a little dry. Store in an airtight container or covered bowl in the fridge for up to 24 hours before using. Lightly flour two more baking sheets. Split the dough into two and flatten with your fingers into 20 - 25cm rounds on the sheets.
• Finish the bases with a thin layer of the sauce and torn up mozzarella. Place the baking sheets on top of the hot baking sheets in the oven and cook for 8 -10 mins or until crisp around the edges.

GLUTEN-FREE CHICKEN PIZZA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet with the avocado oil. Place chicken on the baking sheet.
• Bake in the preheated oven for 15 minutes. Cut chicken breast in half horizontally and top each half with tomato sauce, oregano, and mozzarella cheese.
• Continue cooking until chicken is no longer pink in the center and the cheese is melted, about 15 minutes more. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

EASY GLUTEN FREE CHICKEN PARMESAN

Steps:

• Preheat oven to 400 degrees F. Spray nonstick 9x13 pan to grease. Chicken breasts should be no more than 1" thick, pound chicken down if needed.
• Combine Chex, 1/4 cup Parmesan cheese, Italian seasoning, garlic powder, cayenne, and paprika in food processor. Pulse until you get a fine, even consistency from your coating mixture. Pour into wide, shallow bowl.
• Beat egg with salt and pepper to taste in wide, shallow bowl.
• Dip chicken in egg mixture and dredge in coating. Place in pan, and bake for 20 minutes or until coating is set and golden.
• Remove pan with chicken from the oven, and pour sauce over the top of chicken. Top with remaining cheese, cover with foil, and bake for 15-20 minutes more until chicken is done and sauce is heated through.
• Serve with hot cooked GF pasta (Sam Mills is my favorite) or polenta and a green salad.
• ***Allergen modifications: Try using plain yogurt to coat chicken instead of egg if you are allergic to eggs. Leave cheese out of coating mixture and topping if you are dairy free.