Chicken Pesto Paleo Pizza {GF, DF} Recipe

If you’re searching for a meal that’s bursting with flavor, completely gluten- and dairy-free, and downright fun to put together, you have to try Chicken Pesto Paleo Pizza {GF, DF}. This pie is not your average pizza—think a crispy paleo crust, a gorgeously green homemade pesto, juicy chicken, and sweet, roasted tomatoes all coming together in each delicious bite. Every ingredient in this dish works in harmony to create a pizza night you’ll actually feel amazing about, no deprivation required!

Ingredients You’ll Need

This vibrant pizza keeps things simple with clean, whole ingredients. Each one plays an essential role in delivering fresh taste, great texture, and beautiful color to your Chicken Pesto Paleo Pizza {GF, DF} masterpiece.

• Pine nuts: These give your pesto a classic, buttery richness you just can’t fake.
• Almonds: Add a little nutty flavor and help the pesto hold together—plus, they’re paleo-friendly.
• Basil leaves: The heart of any pesto, basil gives that unmistakable fragrant, peppery punch.
• Greens (kale, spinach, or both): Sneak in extra nutrients and deepen the color of your pesto with a mix of greens.
• Garlic: Just a few cloves bring a lively, savory kick to every bite.
• Lemon juice: Brightens up the pesto and cuts through any heaviness from the nuts or oil.
• Nutritional yeast: The secret to getting that cheesy hint without dairy—seriously, don’t skip it!
• Sea salt: Enhances and balances all the other flavors, so adjust to taste.
• Light olive oil: Helps everything blend into a creamy, luscious sauce.
• Paleo pizza crust (prepared and baked): The perfect crisp, grain-free base for all your toppings!
• Pesto (see above): You’ll use about 5–6 tablespoons for one pizza, but any leftover will have countless uses.
• Chicken, cooked and shredded: Makes this pizza extra hearty and boosts the protein—use rotisserie for speed, or leftover homemade.
• Sliced cherry tomatoes: Bring juicy sweetness and bursts of color to each slice.
• Sea salt and pepper: Classic finishing touch to season everything just right.
• Fresh chopped basil or parsley: Optional but recommended for an added hit of freshness before serving.

How to Make Chicken Pesto Paleo Pizza {GF, DF}

Step 1: Prepare the Pesto

First, get your greens, herbs, and nuts ready for pesto magic. In a food processor, toss in the pine nuts, almonds, basil, kale or spinach, garlic, lemon juice, nutritional yeast, and sea salt. Pulse a few times to chop things up, then drizzle in your olive oil while blending, until smooth and creamy. Taste and adjust the salt or lemon if needed. This green goodness will light up your entire pizza!

Step 2: Pre-Bake the Paleo Pizza Crust

However you like to make your paleo pizza crust—maybe you have a go-to recipe or grab a grain-free store-bought version—make sure it gets pre-baked for 10 to 12 minutes at 450 degrees. This sets it up to hold all the toppings without getting soggy, and gives you that sought-after crisp on the edges.

Step 3: Assemble the Chicken Pesto Paleo Pizza {GF, DF}

Once your crust is golden and ready, dollop about 4 tablespoons of the fresh pesto right onto the base. Use the back of your spoon to spread it out evenly, creating a thick green layer of flavor. Next, evenly scatter your shredded chicken across the pesto, followed by a generous sprinkle of sliced cherry tomatoes. Finally, dot the pizza with the last couple tablespoons of pesto, so every slice gets a double hit of that herby sauce, and, if you love fresh herbs, toss a handful of chopped basil or parsley over the top.

Step 4: Bake to Perfection

Slide your assembled Chicken Pesto Paleo Pizza {GF, DF} back into the oven and bake for another 15 minutes, or until the edges of the crust turn deep golden and the toppings are bubbling and fragrant. The tomatoes will soften, the chicken will soak up all that pesto, and your kitchen will smell absolutely irresistible. Serve it up piping hot!

How to Serve Chicken Pesto Paleo Pizza {GF, DF}

Garnishes

This pizza is already beautiful, but a final sprinkle of freshly chopped basil or parsley right before serving makes it truly pop. A light drizzle of olive oil or a scatter of toasted pine nuts also adds gorgeous texture and flavor. A crack of black pepper or a finishing dusting of sea salt can take things over the top, too.

Side Dishes

Chicken Pesto Paleo Pizza {GF, DF} is a showstopper on its own, but it pairs perfectly with a quick green salad tossed in lemony vinaigrette, some roasted seasonal veggies, or even a tangy slaw. Anything fresh, crisp, and loaded with color will make your plate look and taste even more vibrant.

Creative Ways to Present

For parties or casual nights in, slice the pizza into small squares or even sticks for dipping. You could also bake it as mini personal pizzas for everyone to top their own way. Try serving with little bowls of extra pesto or a swirl of balsamic glaze for dipping—that way, every bite is a choose-your-own-adventure!

Make Ahead and Storage

Storing Leftovers

Any leftover Chicken Pesto Paleo Pizza {GF, DF} stores beautifully. Just place it in an airtight container and keep it in the fridge for up to three days. The flavors often get even better by the next day, as the pesto infuses everything further.

Freezing

If you want to freeze your pizza, let it cool completely and then wrap individual slices tightly in parchment and foil. Pop them in a freezer bag and store for up to two months. This makes it easy to grab a quick lunch or dinner whenever the craving strikes.

Reheating

For the best (crispy!) results, reheat leftover slices in a hot oven or toaster oven—about 350 degrees for 8 to 10 minutes. Avoid the microwave if you can; while it’s speedy, it tends to make the crust go a little soft. If you must, use the reheat or pizza function for a better texture.

FAQs

Can I make the pesto ahead of time?

Absolutely! In fact, Chicken Pesto Paleo Pizza {GF, DF} is a lot quicker to assemble if you prep the pesto earlier in the week. It keeps really well in the fridge for up to a week in a tightly sealed jar, so you can have it ready to go for pizza night, salads, or dipping veggies anytime you please.

What’s the best paleo crust to use?

There are lots of great paleo pizza crust recipes out there using almond flour, cassava, or cauliflower. Pick your favorite, or even go for a store-bought option if you want a shortcut. Just make sure it’s sturdy enough to hold toppings and pre-bake it as directed for that irresistible crispy edge.

Can I change up the toppings?

Of course! Chicken Pesto Paleo Pizza {GF, DF} is endlessly adaptable. Try leftover grilled veggies, roasted mushrooms, or even a little prosciutto if you eat pork. Feel free to get creative—the pesto pairs well with pretty much anything savory and fresh.

How do I keep the chicken from drying out?

If you’re using leftover or rotisserie chicken, try tossing it in a tablespoon of the pesto before adding it to the pizza. This coats the meat and keeps it nice and moist during that final bake.

What if I don’t have nutritional yeast?

No worries! The nutritional yeast adds a cheese-like flavor and a bit of extra body, but if you can’t find it, just add a touch more sea salt and another squeeze of lemon to bright things up. Your Chicken Pesto Paleo Pizza {GF, DF} will still taste fantastic!

Final Thoughts

There’s something magical about sharing a fresh-from-the-oven Chicken Pesto Paleo Pizza {GF, DF} with loved ones or just treating yourself to a wholesome, crave-worthy meal. Give it a try and see how fast it becomes a new staple in your recipe rotation—delicious, colorful, and totally guilt-free!

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