[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.

Grain-Free Pizza with Pesto and ChickenPizza 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.

Grain-Free Pizza with Pesto and ChickenGrain-Free Pizza with Pesto and ChickenTheir 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.

Grain-Free Pizza with Pesto and ChickenThe 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.

Grain-Free Pizza with Pesto and ChickenYou 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!

[Grain-Free] Pizza with Chicken, Mushrooms & Goat Cheese

Yield: Makes 1 large 12-inch OR 2 smaller 8-inch pizzas


  • 1 box Simple Mills grain-free pizza crust (cooked according to the box instructions)
  • Toppings
  • 1/4 cup cooked, diced chicken
  • 1/4 cup chopped mushrooms
  • 1/4-1/3 cup crumbled goat cheese
  • Kale Pesto
  • 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


  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. Bake again, according to box instructions, until crust is lightly brown.
  6. 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.


    1. 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!

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