[Grain-Free] Pizza with Chicken, Mushrooms & Goat Cheese
Ya’ll know I love pizza. Like, love. So when Simple Mills contacted me to try one of their products, you KNOW I picked the pizza. Duh.
Pizza is one of my ultimate comfort foods, but of course, with a food allergy, it is always hard to find a safe place that I can actually indulge in this comforting meal. Enter, homemade pizza. You can find one of my favorite recipes here, but this grain-free Simple Mills pizza crust comes in at a close second.
Their crust is soft, chewy, light, and not too dense. I topped it with a DELICIOUS kale pesto, diced chicken, mushrooms and of course goat cheese. Am I starting to get a little out of hand with the goat cheese? I seem to be putting it on everything. I hope you’re okay with that. CAN’T STOP, WON’T STOP.
The recipe couldn’t be any easier to make, you just take the pre-made crust mix (which doesn’t have any weird ingredients like most mixes), add a little oil and water, and you’re good to go! Form it into a pizza shape, pre-bake, add your toppings, and bake again. Easy peasy. It is a little easier to eat the slices with a fork, instead of picking it up with your hands, and they actually tell you that ahead of time on the box. I kind of wish I could have picked it up to shove it into my face, but nonetheless, it was DE-lish.
You guys are going to like this one! And don’t forget, when you make your pretty pizza, tag me on Instagram and hashtag #thewheatlesskitchen! I neeeed to drool over all of your creations!
Ingredients
- 1 box Simple Mills grain-free pizza crust (cooked according to the box instructions)
- 1/4 cup cooked, diced chicken
- 1/4 cup chopped mushrooms
- 1/4-1/3 cup crumbled goat cheese
- 1 cup kale
- 1/2 cup parsley
- 1/4 cup pepitas
- 3 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/4 tsp each salt and pepper
- 1/2 cup extra virgin olive oil
Instructions
- Preheat the oven to 350 degrees.
- Mix the crust according to box instructions, form into a round pizza shape. Put the pizza in the oven to pre-bake for a few minutes.
- To make the pesto, combine the kale, parsley, pepitas, nutritional yeast, garlic, salt and pepper in a food processor. Pulse a few times to break up the greens. Then turn the processor on and drizzle in the olive oil until it comes together into a nice pesto consistency.
- When the crust is done pre-baking, spread the pesto all over the pizza in an even layer. Next, scatter the chicken, mushrooms and goat cheese all over, also in an even layer.
- Bake again, according to box instructions, until crust is lightly brown.
- Slice the pizza with a pizza cutter and serve!
I was not compensated for this review, but I was given a free product to try. As always, all opinions are my own, and I would never endorse a product I didn’t truly love.
Is there a way to get the crust a little more crunchy?
Hi Paul, I think you may need to cook the crust a little longer in order to get it more crunchy. When you pre-bake the crust before putting the toppings on, let it go a little longer, until it is as crunchy as you want it 🙂 I hope this helps!