Description
This Chicken Pesto Paleo Pizza is a delicious grain-free and dairy-free alternative to classic pizza. Featuring a vibrant blend of homemade pesto, shredded chicken, cherry tomatoes, and a paleo-friendly crust, this healthy recipe is loaded with fresh flavors, plenty of greens, and is perfect for anyone following a gluten-free or dairy-free diet.
Ingredients
Pesto
- 1/2 cup pine nuts
- 1/4 cup almonds
- 2 cups basil leaves
- 3 cups greens (kale, spinach, or both)
- 3–4 cloves garlic
- 1 Tbsp lemon juice
- 2 Tbsp nutritional yeast
- 1/4–1/2 tsp sea salt
- 1/2 cup light olive oil
Pizza
- 1 paleo pizza crust, prepared and baked 10-12 mins
- 5–6 Tbsp pesto (see above)
- 1 1/2 cups chicken, cooked and shredded
- 3/4 cup sliced cherry tomatoes
- Sea salt and pepper, to taste
- Fresh chopped basil or parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 450°F, or leave it heated after pre-baking the paleo crust. This step ensures the pizza bakes evenly and the crust becomes perfectly crisp.
- Spread Pesto on Crust: Take the prepared and partially baked paleo pizza crust. Dollop 4 tablespoons of the homemade pesto onto the crust, and use the back of a spoon to spread it into an even layer across the surface.
- Add Toppings: Evenly sprinkle the shredded cooked chicken over the pesto layer. Top with the sliced cherry tomatoes. Then, dollop the remaining 2 tablespoons of pesto in small amounts over the chicken and tomatoes. Sprinkle freshly chopped basil or parsley over the top for extra flavor and color, if desired.
- Bake the Pizza: Place the pizza in the preheated oven and bake for 15 minutes, or until the edges of the crust turn golden brown and crispy and the toppings are heated through.
- Serve and Store: Remove the pizza from the oven, slice, and serve immediately. Store any leftovers covered in the refrigerator for up to 3 days.
Notes
- Store leftover pesto tightly covered in the refrigerator for up to one week. It’s delicious on zucchini noodles, as a dip, or tossed with other proteins and veggies.
- Use any greens you like for the pesto—kale and spinach work great together or separately.
- Customize the toppings with your favorite vegetables or herbs if preferred.
- Paleo pizza crusts are available in many stores, or you can make your own for an even fresher base.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Paleo
Nutrition
- Serving Size: 1 slice (1/6 pizza)
- Calories: 320
- Sugar: 2g
- Sodium: 380mg
- Fat: 21g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 37mg
