Gluten-Free Dairy-Free Chicken Parmesan Pizza
Published Feb 21, 2022
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Making your own gluten-free pizzas is often times better than searching for a decently priced, good tasting gluten-free pizza at a local restaurant, depending on what restaurant options are available to you where you live. If I’m being honest, many times, gluten-free pizza at a restaurant feels like a rip off because it is so overpriced compared to a gluten-filled pizza, is rather small, and the crust is very thin. This is why a couple of pre-made pizza crusts from the grocery store can be a lifesaver (or at least a penny saver!) when you’re feeling like having a pizza night. Take this Gluten-Free Dairy-Free Chicken Parmesan Pizza, for instance. Think you’d find something like this at a restaurant that’s gluten-free and dairy-free, plus reasonably priced and enough to actually fill you up? Yeah, I don’t think so.
For this pizza, I used a couple of gluten-free pizza crusts – a few brands that you can find pretty easily are Schar, Udi’s and Mama Mary’s, or you can make your own pizza crust with a pre-packaged dough mix or a from-scratch pizza crust recipe. I also used dairy-free mozzarella and Parmesan shreds and jarred pizza sauce (feel free to make your own pizza sauce, but I like the easier route), and then most importantly I used gluten-free chicken tenders from Bell & Evans. I love their chicken because it’s humanely raised, air-chilled, and delicious.
This is such a fun, delicious, quick and easy recipe and I think you’re going to love it. Let us know in the comments section if you prefer to order gluten-free pizza from a restaurant or make your own!
Get more gluten-free pizza recipes.
Gluten-Free Dairy-Free Chicken Parmesan Pizza
Ingredients
- 5 Bell & Evans gluten-free chicken tenders
- 2 (9-10-inch) gluten-free pizza crusts
- 1 (14 ounce) jar pizza sauce
- 2 cups dairy-free mozzarella shreds
- ¼ cup dairy-free Parmesan shreds
- 4 large basil leaves
Instructions
- Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
- Bake the chicken tenders for 15 minutes, flip, and bake for another 10 minutes. Remove the chicken tenders and raise the oven heat to 425 degrees.
- Cut the chicken tenders into bite-sized pieces. Spread ½ cup pizza sauce on each crust. Top each pizza with 1 cup mozzarella shreds, then half the chicken tenders. Bake for an additional 10 minutes or until the crust is golden brown and the sauce and cheese shreds are hot.
- Top each pizza with half the Parmesan shreds. Roll the basil leaves up like a cigar and slice thinly. Sprinkle over the pizzas and serve.
