YOUR SOLIN GENERATED RECIPE
DIY Gluten-Free Chicken Pizza with Broccoli and Roasted Potatoes
Enjoy a wholesome dinner featuring a crispy gluten-free pizza base topped with lean chicken, fresh broccoli, and a sprinkle of shredded carrots, paired with a side of perfectly roasted potatoes. This vibrant meal offers a delicious blend of textures and flavors without dairy, eggs, or gluten.
INGREDIENTS
4 oz Chicken Breast
1/2 cup Gluten-Free All-Purpose Flour
1 cup Broccoli, chopped
1/4 cup Shredded Carrots
1/2 cup Diced Potatoes
1 tsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat the oven to 425°F. Toss the diced potatoes with half of the olive oil, a pinch of salt, and pepper. Spread them onto a baking sheet and roast for 20-25 minutes until tender and lightly crisp.
Meanwhile, prepare the pizza dough. In a bowl, mix 1/2 cup of gluten-free all-purpose flour with a pinch of salt and just enough water (or a dairy-free alternative) to form a smooth dough. Roll out the dough on a piece of parchment paper to create a thin pizza base.
Brush the dough lightly with the remaining olive oil. Evenly distribute the chopped broccoli and shredded carrots over the dough.
Season the raw chicken breast with salt and pepper. Cook the chicken in a non-stick skillet over medium heat for about 5-6 minutes per side until fully cooked. Once cooked, slice the chicken into thin strips.
Arrange the chicken strips on top of the vegetable-topped pizza base.
Transfer the pizza (on the parchment) to the oven and bake for 10-12 minutes until the crust is crisp and the toppings are heated through.
Remove the pizza from the oven and serve hot alongside the roasted potatoes.