Two Gluten Free Pizzas: Chicken, Apricot & Brie and Sausage Parma Pesto

by Jenn on April 29, 2009

in Gluten Free,Meats,Pastas and Grains,Photography


Ok this is going to sound random, but this was one of the first meals I had when I was in Christchurch, NZ as a stopover locale for a work trip.  Chicken apricot and brie pizza.  I know, you are thinking well that’s pretty odd for pizza.  And when I first saw it I was thinking, “What kind of crazy food do these Kiwi folk eat?”.  But if you ever talk to a New Zealander about food, trust them.  They know what they are doing.  Just like they know how to make great beer (sorry my GF friends, I know there is no such thing as good GF beer, and I am very thankful that it’s just my husband and not me who has no choice about the gluten issue).  And of course, traveling back from the trip, you have to postpone your return flight across the ocean for at least a week so that you can go galavanting about backpacking and meeting locals and enjoying views like this:

Southern Alps - NZ

But that is neither here nor there.  On to the food!!!!  I have tried GF pizza crusts before, and failed MISERABLY.  In fact, I had all but given up hope that I would ever successfully be able to create an edible pizza dough.  I had tried following recipes, and creating my own, to no avail.  But then I came across this post by Gluten Free Day, and immediately bookmarked it.  The magic here I believe lies in the simplicity of the recipe.  Usually when I create something GF that normally would use wheat flour, my first rule is combine as many different ingredients as possible in the hopes that it might all stick together and resemble the original intended food in the end.  In this case, there is only one flour used.  Quinoa.  That’s it! Nothing else.  Amazing.  So if you are searching for that elusive pizza crust recipe, go check it out, because your hunt is over!  I love that this uses quinoa.  I know I’ve talked before about how wonderful quinoa is for you, even if you arent’ gluten free, I would recommend trying this.

*Note – I didn’t have psyllium husk powder, and so used xantham gum instead.  It worked just fine.

If you are not a gluten free person, give this crust a try, you just might like it!  Otherwise, go ahead and make your normal pizza dough crust (I suggest this pizza dough recipe from 101 Cookbooks), and try out some crazy yummy toppings!

I love these toppings, because they are different.  Not having a tomato/marinara base on the pizza makes them seem exotic and fresh, and reminds us that with pizza, there really are no rules.  You can be as creative as you want!  Pesto sauce on pizza is probably one of my absolute favorite ways to eat pizza.  If you are a traditionalist when it comes to your pizza, I challenge to you step out of your comfort zone for a bit and be adventurous.  You might just find a whole new appreciation for a classic :)



And there you have it!  Two very successful gluten free pizzas, with toppings that are pretty unique that are just fantastic :)