Gluten Free Chicken Tandoori Pizza

Gluten Free Chicken Tandoori Pizza

This pizza is great for those who have a gluten intolerance, or those who want to include gluten free foods in their diet.

CAL P/SERVE
697
kJ P/SERVE
2920
FAT P/SERVE
14.9g
CARBS P/SERVE
82.8g
PROTEIN P/SERVE
52.5g
SUGAR P/SERVE
9.4g
SODIUM P/SERVE
359g
FAT
%
2.9%
ENERGY RDI%
33.5%

The texture and taste of the gluten free plain flour base is different to a regular pizza base, but not too different. This pizza packs a flavour punch we’re sure you’ll enjoy.

We used gluten free flour which is available in most supermarkets usually in the health food aisle. Orgran is the brand we used.

Ingredients

Base

  • 1 cup gluten free plain flour
  • 1 tsp. dried yeast
  • 1 tbsp. Olive oil
  • 160ml (2/3 cup) luke warm water
  • Sprinkle garlic powder

Sauce

  • ½ cup passata (pure tomato)
  • 1 clove garlic, crushed
  • ½ tsp. oregano
  • Cracked pepper

Topping 1

  • 1 chicken Breast
  • ½ tsp. each ground coriander, cumin, turmeric, ginger
  • 1 tsp. each paprika, Garam masala
  • 1 clove garlic crushed
  • 1/3 cup low fat natural yoghurt
  • Squeeze lemon juice

Topping 2

  • ¼ cup low fat cheese
  • 1 tomato, chopped
  • ¼ onion, sliced

Method

  1. Preheat oven to 220C.  If you have a Pizza stone place in cold oven to heat up.
  2. Grill chicken breast, until cooked.  Shred or chop and set aside to cool in a bowl.  Once cooled, add all Topping 1 ingredients, mix well and set aside in fridge.
  3. Sift flour into a large bowl, make a well in centre and add oil and sprinkle of garlic powder. Mix yeast with the luke warm water then add to flour mixture slowly while mixing with your hand.  Mix well and flour your bench, place dough and knead for a minute.  This will be a crumbly solid dough mix so don’t stress.  There’s no need to set aside to rise like normal dough as it doesn’t rise.  With a rolling pin roll to the size of your tray.  We used a pizza tray but if you don’t have one, use a baking tray sprayed with cooking spray or line with baking paper.
  4. In a bowl combine all your sauce ingredients and spoon on to your base, not to the ends.
  5. Now grab your chicken mix and spread out onto your base.
  6. Top with your cheese then diced tomato and sliced onion (Topping 2).
  7. Bake in your hot oven for 15 mins, check might need a little longer.
  8. Serve immediately, drizzle a little more yoghurt over top before serving (optional).

Nutrition Table

Servings: 2 Serving size:499g
Average Serve Average 100g
Energy 2920 kJ 585 kJ
  697 Cal 140 Cal
Protein 52.5 g 10.5 g
Fat, total 14.9 g 3.0 g
- Saturated 4.6 g 0.9 g
Carbohydrate 82.8 g 16.6 g
- Sugars 9.4 g 1.9 g
Sodium 359 mg 72 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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