Chicken Pesto Paleo Pizza

The rain was hammering against the kitchen window the evening my sister walked in holding a bag of almond flour and declared we were reinventing pizza night. I was skeptical, standing there with flour dusted on my hands from a failed attempt at conventional dough, but her enthusiasm was infectious. That paleo crust came out of the oven with edges so golden and crisp that I actually laughed in surprise. We devoured the whole thing standing at the counter, no plates needed.

I have since made this for neighbors during a spontaneous backyard gathering, and my friend David paused midbite to ask if I had secretly ordered takeout. The combination of juicy chicken and fragrant pesto on that sturdy little crust has a way of silencing a room in the best possible way.

Ingredients

• Almond flour: This forms the backbone of the crust, so use a fine blanched variety for the best texture.
• Tapioca flour: Adds just enough elasticity to mimic real dough without any gluten.
• Coconut flour: A little goes a long way and helps bind everything together beautifully.
• 2 large eggs: They hold the crust in place and contribute a rich tenderness.
• Olive oil: Use a good quality one because its flavor shines through the crust.
• Unsweetened almond milk: Keeps the dough workable without adding hidden sugars.
• Sea salt and baking soda: Simple leavening and seasoning that make the crust rise just enough.
• Fresh basil leaves: The soul of the pesto, so pick the brightest greenest leaves you can find.
• Pine nuts or walnuts: Toasted pine nuts add a buttery depth but walnuts work in a pinch.
• Garlic cloves: Two cloves give the pesto a warm bite without overpowering the basil.
• Extra virgin olive oil for pesto: This is where splurging on premium oil truly pays off.
• Nutritional yeast: Creates a savory cheesy flavor that keeps the recipe paleo friendly.
• Lemon juice: A squeeze of acidity lifts the entire pesto and balances the richness.
• Cooked chicken breasts: Sliced or shredded, this is your protein anchor so season it well.
• Red onion: Thin slices add a sweet sharp crunch that contrasts the creamy pesto.
• Cherry tomatoes: Halved so their juices mingle with the pesto during baking.
• Black olives: Optional but their briny saltiness ties everything together.

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper so the crust will lift off effortlessly later.

Mix the dry ingredients:

In a large bowl, whisk together the almond flour, tapioca flour, coconut flour, sea salt, and baking soda until no lumps remain.

Combine the wet ingredients:

In a separate bowl, whisk the eggs, olive oil, and almond milk until smooth, then pour this mixture into the dry ingredients and stir until a soft dough forms.

Shape and parbake the crust:

Press the dough onto your parchment lined sheet into a 10 to 12 inch round and bake for 12 to 14 minutes until the edges turn a beautiful golden brown.

Whip up the pesto:

While the crust bakes, throw the basil, pine nuts, garlic, nutritional yeast, olive oil, salt, and lemon juice into a food processor and blend until silky smooth.

Build your pizza:

Spread the pesto generously over the parbaked crust, then arrange the chicken, red onion, cherry tomatoes, and olives on top.

The final bake:

Return the assembled pizza to the oven for 8 to 10 more minutes until the toppings are heated through and the crust reaches peak crispiness.

Finish and serve:

Pull it from the oven, scatter fresh basil leaves over the top, slice into wedges, and serve while the cheeseless beauty is still steaming hot.

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There is something deeply satisfying about pulling a pizza from the oven that you built from scratch, entirely from wholesome ingredients, and watching people reach for a second slice without hesitation.

What to Serve Alongside

A simple arugula salad dressed with lemon juice and a drizzle of olive oil makes the perfect companion, cutting through the richness of the pesto while adding a peppery crunch. A chilled glass of Sauvignon Blanc alongside turns a weeknight dinner into something that feels almost celebratory.

Making It Your Own

Rotisserie chicken is a brilliant shortcut when time is short, and shredded turkey works just as well if that is what you have leftover from the weekend. You could also crumble dairy free mozzarella over the top if you want that melted cheese pull without breaking your paleo streak.

Storing and Reheating Leftovers

Any slices that survive the first round will keep in an airtight container in the fridge for up to three days. Reheating in a skillet on medium heat for a few minutes per side restores the crusts crispness far better than the microwave ever could.

• Store pesto separately if you are prepping ahead so the crust base stays dry.
• The raw crust dough freezes well for up to a month, so double the batch next time.
• Always check labels on packaged ingredients because hidden gluten sneaks into unexpected places.

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This pizza has earned a permanent spot in my rotation, and I suspect it will find its way into yours the moment you taste that first crispy, herb laden bite. Share it with someone you love, or keep it all to yourself.

Recipe Questions

→ What makes the crust crispy?

The combination of almond flour, tapioca flour, and coconut flour creates a sturdy base that browns beautifully. Pre-baking the crust for 12-14 minutes before adding toppings ensures optimal crispiness.

→ Can I prepare the pesto ahead?

Absolutely. The pesto can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The flavors often develop and improve after sitting for a day.

→ Is this suitable for meal prep?

Yes, you can prepare the crust and pesto in advance. Assemble and bake when ready to serve, or bake completely and reheat individual slices in a 350°F oven for 5-7 minutes.

→ What proteins work well as substitutions?

Sliced turkey breast, rotisserie chicken, or even cooked Italian sausage make excellent alternatives. The pesto pairs beautifully with most savory proteins.

→ How do I store leftovers?

Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to maintain the crust's texture—microwaving may make it soggy.

→ Can I freeze the unbaked crust?

Yes, par-bake the crust for 8 minutes, cool completely, then wrap tightly and freeze for up to 2 months. Thaw before adding toppings and finishing the bake.