Barbecue Chicken Pizza
Prebaking the pizza crust helps this pizza not become soggy. You can either make a homemade Cornmeal Pizza Crust or buy a gluten- and casein-free crust at the store. Either way, bake it before adding toppings.
INGREDIENTS
- 3 tablespoons gluten-free, casein-free barbecue sauce
- ½ cup marinara sauce
- 1 prebaked gluten-free pizza crust
- 8 ounces shredded chicken
- ⅓ cup red onion, sliced thin
- 1½ cups vegan mozzarella cheese (optional)
- 2 tablespoons chopped cilantro (optional)
Preheat oven to 425ºF.
In small bowl, combine barbecue sauce and marinara sauce. Spread on prebaked pizza crust.
Top pizza with chicken and red onions and cheese, if using. Bake about 15 minutes.
Remove from oven, sprinkle with cilantro. Serve.
YIELDS 4 SERVINGS
Calories: 267 | Fat: 12 g | Protein: 10 g | Fiber: 2 g
Cheeseless Pizzas
Vegan cheese can be an acquired taste. For people avoiding casein, it can be a great alternative to dairy cheese. For others, it just doesn't measure up. Either way, trying a pizza without cheese might seem unusual at first, but taking away the cheese allows the flavors of the top-pings to shine through. So, give it a try!
