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5 from 1 vote

Pesto Chicken Cherry Pizza {Paleo, GF, DF}

Pesto, chicken + cherries meld beautifully in this savory paleo pizza! You don't even need the cheese!
Course: Main Course
Cuisine: dairy-free, gluten-free, paleo
Keyword: cherries, cherry, cherry pizza, chicken pesto pizza, Dairy Free, Gluten Free, Paleo, pesto pizza, sweet cherries
Servings: 1 10-12 inch pizza
Author: Alicia N Raymond

Equipment

Ingredients

Paleo Pizza Crust

  • 1/2 cup almond flour
  • 3/4 cup tapioca or arrowroot starch + more for spreading
  • 6 tbsp coconut flour-divided into 3 (first) and 3 (after adding the egg)
  • 3/4 tsp sea salt
  • 1/3 cup warm water
  • 1/3 cup extra virgin olive oil + extra for drizzling on pizza
  • 1 tbsp raw apple cider vinegar
  • 1 room temp egg, whisked

Pesto Chicken Cherry Pizza

  • favorite pesto (I used this* one...using a mixture of arugula, spinach + basil for a total of 2 cups greens per the recipe)
  • rotisserie/roasted chicken (I used pre-roasted boneless skinless chicken thighs), shredded. Pile on as much as you desire!
  • 1 handful cherries, pitted + halved
  • fresh arugula + basil for top of pizza
  • extra virgin olive oil for drizzling on top of pizza
  • sea salt for sprinkling on top of pizza

Instructions

Paleo Pizza Crust

  • Place a pizza stone in the oven. Preheat oven to 450 degress.
  • In a large mixing bowl combine almond flour, tapioca or arrowroot, 3 Tbsp of the coconut flour, + salt. Whisk to combine and break up any large lumps from the almond/coconut flour.
  • In a small bowl or measuring cup whisk the warm water, olive oil, + vinegar.
  • Pour wet ingredients into dry + mix until a dough forms. Add in the whisked egg + stir well to get a sticky mixture.
  • 1 tbsp at a time, add in the coconut flour, stirring well after each addition and letting the dough sit a minute to let the coconut flour absorb to the liquid. You may not need all 3 additional tbsp...you just need a dough that's still a little sticky but you can spread out. Don't add more than the 3 tbsp even if the dough seems too sticky...the extra tapioca/arrowroot will help when spreading the dough on the parchment paper.
  • Place dough on a sheet of parchment dusted in a little tapioca/arrowroot powder. Spread dough out with your hands. Sprinkle a little more tapioca/arrowroot on top of pizza dough + top with another piece of parchment paper. Roll out dough with a rolling pin to a 10-12 inch circle. This dough can be challenging to get done in the center so make sure the inside is thinner than the edges. 12 inches will make a thinner pizza but will help center of pizza get done.
  • Place parchment paper on pizza stone + cook for 10 minutes. Take out of oven + set on a heat-proof surface and continue with Pesto Chicken Cherry Recipe below.

Pesto Chicken Cherry Pizza

  • When pizza dough has cooked for 10 minutes...spread on pesto, top with chicken + then cherries. Place back in oven for another 5-10 minutes until bottom of pizza is dark golden. Check with a spatula to make sure. You want to make sure the center gets done so the longer you can cook without burning the better...frequently checking at end of cooking time to make sure you are not burning!
  • Take parchment out of oven + set on a heat-proof surface. While still warm top pizza with arugula, basil, then drizzle with olive oil + sprinkle with sea salt.
  • Enjoy!

Notes

*Interchangeable Greens + Nuts Pesto
Recipe adapted from Paleo Running Momma.