Pizza is definitely a luxury for me. It's not often that I can call in an order and have a warm, delicious, cheesy pie delivered to my door. I can count on one hand the number of restaurants that serve gluten free pizza. Those that are near to my home? Um...maybe one. The closest is probably a 30 minute drive. Exactly.
So when it comes to pizza I need to make it myself. Not necessarily a bad thing, just slightly time consuming. I usually stock up on Kinnikinnick personal pizza crusts and am able to make a little pizza in a pinch. They are quite delicious, but I decided it was time I branch out a little bit.
As I mentioned in a previous post, I attended the THRIVE Allergy Expo in April and picked up Jules Shepard's Nearly Normal Cooking Cookbook. I did not, however, purchase the All Purpose Flour...that is, until last week. Naturally the first recipe I'm gonna try out is the pizza crust. I did not have dry milk like the recipe called for, but regular milk worked just fine. The rest of my gluten-lovin' family was having BBQ Chicken Pizza, and damn straight Babs and I were going to as well. And did we ever! It was amazing. Babs has had the recipe for years upon years. It calls for a Boboli crust, so although our crust was freshly made and took a bit longer, but was well worth the wait! Look how yummy!
To recreate this work of culinary art, all you need is a pizza crust - pre-made or purchase Jules' book and make your own. From there slather your crust in BBQ sauce, top with diced cooked chicken breast, smother in shredded mozzarella and cheddar cheese (I also added gouda for good measure!), and finally toss some caramelized onions on top. Bake for about 20 minutes in a 400 degree oven. Once out of the oven, feel free to sprinkle some fresh cilantro on for an extra zing! Your taste buds will love you for it.